If you want a caramel rim, run a little caramel sauce around the glass rim and dip the rim in sugar. Set the glass aside to firm up while you prepare the drink.

Brew a small shot of espresso and let it cool to warm/room temperature (about 5–10 minutes). If using store-bought espresso or cooled strong coffee, have 1 oz ready.

Muddle Mint

Place 6 of the fresh mint leaves in the bottom of the cocktail shaker or mixing glass. Add the teaspoon of sugar if using. Gently muddle 6–8 times — press lightly to release oils but avoid shredding the leaves, which can make the drink bitter.

Build the Drink

Add 2 cups vanilla ice cream and 1 cup whole milk to a blender (or add to the shaker if using an immersion blender).

Pour in 2 oz espresso vodka, 1 oz Kahlúa, and 1 oz Jackson Morgan salted caramel liqueur.

Add the cooled 1 oz espresso (or strong coffee) and 1 cup crushed ice. Add the lightly muddled mint (including any juices) into the blender/shaker.

Add 1 tablespoon caramel sauce into the blender (reserve a little for drizzling garnish).

Blend on medium-high for 10–20 seconds until smooth and slightly frothy. If using a shaker, vigorously shake to combine, then briefly pulse with an immersion blender or strain into a blender and give a quick blend to fully incorporate the ice cream.

Finish & Serve

Taste and adjust: if you want it sweeter, add another 1/2 oz salted caramel liqueur or 1 tsp sugar and briefly blend again.

Pour the mixture into the prepared glass. Drizzle reserved caramel sauce inside the glass or over the top.

Garnish with a mint sprig and an espresso bean (or three) on top. Serve immediately with a straw and a long spoon.