Ingredients:

  • 1/2 cup Granulated Sugar (for syrup)
  • 1/2 cup Water (for syrup)
  • 1 teaspoon Pure Vanilla Extract (for syrup)
  • 1 cup Milk (Whole milk recommended)
  • 1 to 1.5 cups Ice Cubes
  • 2 shots (approx. 2 oz / 60ml) Freshly Brewed Espresso or strong coffee
  • 1 to 2 tablespoons Good quality Caramel Sauce

Instructions:

  1. If making vanilla syrup: Combine sugar and water in a small saucepan. Heat gently, stirring until the sugar dissolves completely. Remove from heat, stir in the vanilla extract, and allow it to cool fully before use.
  2. Pour the cooled vanilla syrup into the bottom of your tall serving glass.
  3. Fill the glass almost to the top with ice cubes.
  4. Pour the chilled milk over the ice, leaving about 1-2 inches of space at the top for the espresso layer.
  5. Brew two shots of strong espresso. Allow it to cool slightly if piping hot to minimize melting the ice quickly.
  6. Gently pour the espresso shots over the milk layer. Pour slowly over the back of a spoon held just above the milk surface to encourage the signature layered effect.
  7. Drizzle the caramel sauce artfully over the top of the espresso layer in a lattice pattern.
  8. Serve immediately. Instruct the drinker not to stir before the first few sips to appreciate the distinct layers.