Skip the 18-hour steep and go straight to the good part. With a bottle of Backroad Cold Brew concentrate a medium-light roast purpose-built for cold extraction with natural chocolate, toffee, and floral notes this float is ready before your craving even peaks. Same silky, indulgent result. Zero planning required.

This is what happens when your morning coffee ritual collides with an ice cream social. The cold brew's natural sweetness plays perfectly against gooey salted caramel and melting vanilla bean ice cream. It's a glass of pure indulgence that somehow still counts as coffee.

What you need

Ingredients

Let's make it

Instructions

1. 1

   Prep your glasses

   Drizzle 1 tablespoon of caramel sauce around the inside walls of each tall glass, letting it drip down. Add a generous handful of ice cubes to each.

2. 2

   Pour the cold brew

   Divide the Backroad Cold Brew concentrate between both glasses (about ½ cup each). If you prefer a milder drink, top up with a splash of milk or oat milk or go straight concentrate for maximum coffee punch.

3. 3

   Add the ice cream

   Drop two scoops of vanilla bean ice cream into each glass. It'll float right on top that's the float magic happening.

4. 4

   Finish and serve

   Drizzle another tablespoon of caramel over the ice cream, pinch a few flakes of sea salt on top, and add whipped cream if you're feeling extra. Serve immediately with a wide straw.

What we use

Recommended cold brew