Slowly pour filtered room temperature/cool water into Carafe. Allow the water to filter down before adding more. This will prevent the coffee grounds from over flowing. Fill to water fill line (where the metal filter meets the plastic funnel). Refrigerate for 8-12 hours.
Remove filter and discard coffee grounds.
Make donut glaze by combining powdered sugar, milk, vanilla and salt in small bowl. Whisk until smooth.
To serve, pour ¾-cup cold brew over ice, add heavy cream and 1½ tbsp of donut glaze. Garnish with donuts of choice and serve.
