Strong Salted Date Caramel Espresso Drink

Salted Date Caramel:

1. Toast the dates: 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 hot dates to a blender and pour 1-2 cups warm water over them. Cover and soak for 15 minutes until fully soft.
3. Blend dates + all soaking water + 2-3 pinches sea salt + ~1/2 cup heated and liquified refined coconut oil until completely smooth and thick. Adjust with more water or coconut oil as needed to achieve a pourable caramel sauce consistency.
4. Taste the caramel; it should read almost too salty by itself, like the edge of a salted caramel candy.
5. The caramel will thicken in the fridge. Before use, gently heat it over a stove to get it back to the right consistency.

Espresso Ice Cubes:

1. Combine 120g espresso (three 18g-dose pulls, each pulled to 40g yield) with 120g hot water (you can opt for decaf beans here for a less caffeinated final drink).
2. Cool the mixture, then pour into a standard ice cube tray.
3. Freeze overnight.

Assembly:

1. Swirl a desired amount of the salted date caramel around the bottom and lower walls of an 8-oz glass.
2. Fill the glass with the date-espresso ice cubes.
3. Pour cold milk over the cubes until the glass is nearly full.
4. 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.
5. Pour a layer of salted oat creamer on top.
6. Garnish with a few flakes of flaky salt.