Method
1
Brew a double espresso using 18g of finely ground coffee, aiming for about 36g of espresso.
2
Stir the caramel syrup into the hot espresso until fully combined.
3
Fill a tall glass with ice and add the cold milk.
4
Pour the caramel espresso over the milk and ice.
5
Stir before serving and adjust sweetness after tasting.
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
