Ingredients:

  • 1 cup (8 fl oz / 240 ml) Milk (Whole, 2%, Oat, or Soy)
  • 5 Tablespoons Vanilla Syrup
  • Ice Cubes
  • 2 shots Freshly Brewed Espresso (or 4 oz strong chilled coffee)
  • 1/4 cup Granulated Sugar (for caramel)
  • 1 Tablespoon Water (for caramel)
  • 2 Tablespoons Heavy Cream (warmed, for caramel)
  • 1 Tablespoon Unsalted Butter, cubed (for caramel)
  • Pinch of Sea Salt (for caramel)

Instructions:

  1. Prepare the Caramel Sauce: Combine sugar and water in a small saucepan over medium heat. Swirl gently. Cook until the mixture turns a deep amber colour. Remove from heat. Carefully whisk in the warm cream, followed by the butter until smooth. Whisk in salt. Set aside to cool slightly.
  2. Prepare the Milk Base: In your serving glass, combine the milk and vanilla syrup. Stir well. Fill the glass almost to the top with ice cubes.
  3. Brew the Espresso: Brew two shots of fresh espresso. Allow it to cool for just a minute or two.
  4. Layer the Drink: Slowly and carefully pour the hot espresso shots over the top of the iced milk. (Tip: Pour over the back of a spoon held just above the milk layer to help keep separation.)
  5. The Drizzle: Using a spoon or a squeeze bottle, artistically drizzle the prepared caramel sauce over the top of the espresso layer, allowing some to run down the glass sides.
  6. Serve immediately with a straw, instructing the drinker to stir before enjoying the full flavour integration.