In a tall glass, combine the cold brew coffee and 1 tablespoon of the vanilla syrup, stirring to incorporate.

In a separate small frothing pitcher, combine the heavy cream, milk, caramel syrup, the remaining 1 tablespoon of vanilla syrup, and the sea salt.

Using a handheld milk frother, aerate the cream mixture for approximately 30 to 45 seconds until it reaches a thick, velvety consistency that holds soft peaks.

Fill the glass containing the sweetened cold brew with ice cubes, leaving about 2 inches of space at the top.

Slowly pour the salted caramel cold foam over the back of a spoon onto the top of the cold brew to create a layered effect.