Ingredients:

  • 1/2 cup Water (for vanilla syrup)
  • 1/2 cup Granulated Sugar (for vanilla syrup)
  • 1 teaspoon High-quality Vanilla Extract (for vanilla syrup)
  • 2 shots Espresso (or 1/3 cup very strong brewed coffee)
  • 1 cup Whole Milk (or preferred milk)
  • About 1.5 cups Ice Cubes
  • 2 - 3 tablespoons Thick Caramel Sauce

Instructions:

  1. Make the Vanilla Syrup: Combine water and sugar in a small saucepan. Heat gently, stirring constantly until sugar is fully dissolved. Remove from heat, stir in vanilla extract. Allow syrup to cool completely.
  2. Prepare the Espresso: Pull 2 shots of espresso, or brew 1/3 cup of very strong coffee. Set aside to cool slightly.
  3. Chill the Glass: Fill your serving glass about three-quarters full with ice cubes.
  4. Layer the Milk and Vanilla: Add 1 tablespoon of the cooled vanilla syrup to the bottom of the iced glass. Pour the milk over the ice, filling the glass about 3/4 full.
  5. Introduce the Espresso: Gently pour the cooled espresso directly over the back of a spoon held just above the milk surface to ensure gentle layering.
  6. Caramel Drizzle: Drizzle the caramel sauce over the top layer of the espresso/milk using a gentle back-and-forth motion to create a classic crisscross pattern.
  7. Serve Immediately: Serve with a sturdy straw.