Salted Date Caramel Espresso Drink

1. **Make Salted Date Caramel**: Spread 18-20 pitted medjool dates on a tray and roast at 350°F (175°C) for 8-10 minutes until the edges darken and they smell like toffee.
2. Transfer the hot dates to a blender and pour 1-2 cups of warm water over them. Cover and soak for 15 minutes until fully soft.
3. Blend the dates, all the soaking water, 2-3 pinches of sea salt, and ~1/2 cup of heated and liquified refined coconut oil until completely smooth and thick. Adjust with more water and coconut oil as needed to get a pourable caramel sauce.
4. Taste the caramel; it should be almost too salty by itself, like the edge of a salted caramel candy. Add maple syrup to taste if desired.
5. The caramel will thicken as it sits in the fridge. Before using, gently heat it up over a stove to return it to the right consistency.
6. **Make Espresso Ice Cubes**: Combine 120g of espresso (from three 18g-dose pulls, each pulled to a 40g yield) with 120g of hot water.
7. Cool the mixture, then pour it into a standard ice cube tray.
8. Freeze overnight.
9. **Assemble the Drink**: Swirl the salted date caramel around the bottom and lower walls of an 8-oz glass.
10. Fill the glass with the date-espresso ice cubes.
11. Pour cold milk into the glass.
12. Pull one fresh single espresso shot (either an 18g dose to a 36–40g yield and split, or a 10g dose to an 18-20g yield) and pour it directly over the milk.
13. Pour salted oat creamer on top.
14. Garnish with a few flakes of flaky salt.