Method
1
Pull a double shot of espresso using 18g of finely ground coffee into a small cup or pitcher.
2
Pour the hot espresso over the caramel syrup in your serving glass and stir well to combine and dissolve the syrup.
3
Fill a tall glass to the top with ice cubes.
4
Pour the cold milk over the ice until the glass is about three-quarters full.
5
Slowly pour the espresso and caramel mixture over the milk to create a layered effect.
6
Gently stir the drink before enjoying to mix the flavors evenly.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
