This recipe has a few more ingredients than other similar recipes, but we think the extra flavors from the brown sugar and vanilla extract go a long way to making this a complete drink. We usually like to make our syrup from scratch when possible, but we'll make an exception for this recipe and use store-bought caramel syrup—trust us, it's easier this way.
Double shot of espressoor 8 ounces of strong coffee
½ouncecaramel syrup
6ouncesmilk
½teaspoonvanilla extract
1tablespoonbrown sugar
½teaspooncaramel drizzlefor topping
Whipped creamfor topping
Instructions
Pull a double shot of espresso. You can use whatever style of espresso you like, but our recommendation is a dark roast. The sweetness in this drink can be overpowering if you use a medium or light roast.
Combine the brown sugar, milk, and caramel syrup in a small saucepan and heat on low, stirring continuously. Avoid letting the mixture boil. The goal is to get the sugar to dissolve completely and develop a thick consistency.
Once the sugar is fully dissolved, combine the caramel syrup with the espresso. Stir until the coffee and syrup are thoroughly mixed.