Ingredients:

  • 1 cup Whole or 2% Milk (cold)
  • 2 Tbsp Vanilla Syrup
  • 2 shots Freshly Pulled Espresso (approx. 2 oz)
  • Ice Cubes (enough to fill glass)
  • 1–2 Tbsp Caramel Sauce (for drizzle)

Instructions:

  1. In the bottom of your tall glass, combine the cold milk and vanilla syrup. Stir gently to incorporate.
  2. Fill the glass almost to the brim with ice cubes. This separation technique is key.
  3. Pull two shots of freshly brewed, strong espresso. Allow the espresso to cool for one minute if freshly pulled.
  4. Slowly and carefully pour the hot espresso shots over the back of a spoon held just above the surface of the ice and milk to achieve distinct layering.
  5. Drizzle the caramel sauce generously over the very top layer of the espresso.
  6. Serve immediately. Instruct the drinker to stir well before sipping to blend the flavours properly.