Ingredients:

  • 1 tbsp (15ml) vanilla syrup
  • 2 oz (60ml) strong brewed espresso
  • 1 cup (240ml) whole milk
  • 1 tbsp (15ml) caramel sauce

Instructions:

  1. Pour the vanilla syrup into the bottom of a clear glass, ensuring it is evenly distributed across the base.
  2. Heat the whole milk until steaming (approximately 140-150°F or 60-65°C), ensuring it does not reach a rolling boil.
  3. Using a handheld frother tilted at a 45-degree angle, aerate the milk just below the surface until a thick microfoam forms.
  4. Slowly pour the frothed milk over the vanilla syrup, leaving about half an inch of space at the rim.
  5. Gently pour the hot espresso directly into the center of the foam, allowing it to settle between the milk and the froth to create layers.
  6. Drizzle the caramel sauce in a cross-hatch pattern over the top of the foam until it looks like a professional drizzle.