a little cocoa or grated chocolateoptional to garnish
In a glass, mix the cold brew and condensed milk until well blended.
Stir in the vanilla paste and caramel sauce.
Transfer to a high speed blender with two handfuls fresh ice and blitz until the ice is completely crushed and you have a sort of coffee sorbet. Alternatively simply pour into a glass after step 2, dilute with a little cold filtered water, add plenty of ice and serve minus the whipped cream topping.
Pour into a large glass or jar. Top with whipped cream (from a can) and drizzle with more caramel. Sprinkle a little grated chocolate or dust with a bit of cocoa powder and serve. The coffee will quickly lose its slushy texture on a hot day unless you drink it very quickly (don't do it, it's really strong).
To make cold brew in the Oxo Cold Brew Coffee maker, use a full bag of coffee (about 200g/7oz) with about 900ml (just under 4 cups) of water.