1 cup (240ml) whipping cream
1/2 teaspoon sea salt or kosher salt
4 cups strong coffee cooled
6-8 tablespoons (75-100g) sugar, or to taste
3/4-1 cup (180-20ml) simple syrup
Whip the cream until slightly thickened and no large bubbles remain in the cream (don’t whip it all the way to the soft peak stage). Stir in the salt and set aside.
Sweeten the cooled coffee to taste using either sugar or simple syrup. It should be just sweet enough to balance the saltiness of the cream.
Pour the coffee into glasses over ice and spoon a couple large spoonfuls of the salted cream on top. Serve and stir.
Read more at http://whiteonricecouple.com/recipes/sea-salt-iced-coffee/#ItlorYPHWEmEClCS.99