Caramel syrup goes into the coffee, and compared to most of our drinks, not all that much. If you have a bottle at home, 2 pumps for a 16oz cup, maybe about 1 or 1.5 Tbsp.

The sweet cream is similar to melted ice cream (a kind w/ no eggs). It's got vanilla syrup, heavy cream, and 2%. If I were to do this at home I'd honestly just get a pint of ice cream and put it I'm the fridge to use rather than trying to concoct my own mixture by buying all the ingredients. 100 ml of sweet cream. Add a dash of salt (2 packets; maybe 1/8 tsp total), and froth with a frothing wand. Your normal blender won't froth it right. If you don't have a frothing wand, using a French press is an option if you're willing to work for it--push the screen up and down through the liquid 1 zillion times quickly. An immersion blender might work, but I think you'd need to do kind of a big batch at a time. A whisk would take even more effort than the French press.

It’s pretty much just heavy whipping cream, 2% milk, vanilla syrup, and a couple punches of salt (we use packets ofc). For one serving I’m not sure what the measurements would look like, but it’s pretty straight forward so I’d suggest you try for yourself. A milk frother would work well, we use blenders.

250ml heavy cream, 90ml vanilla syrup, 150ml 2% milk. This should make you ~2 cups of sweet cream.

Take 100ml of this cream 2 health pinches of salt and froth it with an electric whisk mixer, immersion blender, or blender with a flat frothing blade. The cold brew itself has caramel syrup.

Good luck!