Brew two fresh shots of espresso while everything else is ready to go. If you don’t own an espresso machine, very strong brewed coffee works surprisingly well. I usually grind my beans just before brewing because the aroma alone makes the kitchen feel extra cozy.

Pour the vanilla syrup and caramel sauce into your serving glass. Stir them together until they’re smooth and glossy. I learned not to rush this step because a quick stir can leave little pockets of caramel sitting at the bottom.

Pour the hot espresso directly over the syrup mixture. Give everything another gentle stir until the caramel completely melts into the coffee. You’ll notice the rich golden color start to appear right away.

For a hot drink, gently warm the whole milk and half-and-half in a small saucepan until steaming but not boiling. For an iced version, simply keep the milk chilled. Sometimes I froth the warm milk for a few seconds when I want that coffee shop texture.

Pour the milk mixture into the espresso and stir until smooth. If you’re making it iced, fill your glass with ice before adding the milk. Watching the creamy layers swirl together is honestly one of my favorite parts.

Add a generous swirl of whipped cream, then drizzle extra caramel over the top. If I’m making this for family, I always sneak on a little extra caramel because nobody has ever complained about that.

Enjoy your coffee while it’s fresh and creamy. Give it one last gentle stir before taking your first sip so every taste has the perfect balance of espresso, vanilla, and caramel.