Brew two shots (approx. 60 ml) of espresso using your espresso machine. If you don't have an espresso machine, brew 60 ml very strong coffee (a concentrated pour-over or Aeropress double shot).

Allow espresso to come to room temperature for 2–3 minutes, then transfer to a small container and place in the refrigerator or an ice bath to cool quickly for 3–5 minutes. The espresso should be cold but not heavily diluted.

Pour the cold filtered water into the 16 oz serving cup, then add the ice cubes to fill roughly half the cup (adjust to taste). The water and ice help chill the cup and control dilution when combining ingredients.

Caramel Milk Blend

Combine milk and caramel

In a separate mixing cup or shaker, combine whole milk, half-and-half (if using), caramel sauce, vanilla syrup, and simple syrup. Whisk vigorously for 20–30 seconds or close the shaker and shake for 15 seconds until the caramel is evenly incorporated and the mixture is slightly frothy.

Taste the milk blend and adjust sweetness: add up to 1 additional teaspoon simple syrup or 1/2 tablespoon caramel if you prefer sweeter.

Optional aeration

For an Aerocano-style texture, use an immersion blender or milk frother to aerate the milk blend for 10–15 seconds until it has a light, silky microfoam. If you don't have a frother, shaking in a sealed jar will still create a pleasant texture.

Assembly & Toppings

Assemble the drink

Pour the chilled espresso over the ice in the prepared 16 oz cup. Slowly pour the caramel milk blend over the espresso so the layers remain slightly distinct, pouring gently down the side of the cup or over the back of a spoon.

Top the drink with a dollop of whipped cream if desired. Drizzle the extra caramel sauce over the whipped cream or directly on the drink surface. Finish with a pinch of fine sea salt for a salted-caramel note, if using.

Insert a straw, stir to combine to your preferred balance, and serve immediately while cold.