Chill your glass. Pop a tall glass in the freezer for 5 minutes so your ice lasts longer and your drink stays colder.

Brew the espresso. Pull 2 shots (about 2 ounces) of espresso. If you don’t have an espresso machine, use concentrated coffee from an AeroPress, moka pot, or strong cold brew concentrate.

Prep the glass. Drizzle 1 tablespoon of caramel sauce around the inside of the cold glass. Add ice, filling the glass about three-quarters full.

Add vanilla syrup and milk. Pour 1–2 tablespoons of vanilla syrup over the ice, then add 3/4 to 1 cup of cold milk. Stir briefly to combine.

Layer with espresso. Slowly pour the hot espresso over the milk and ice. Pouring gently helps create those signature layers.

Finish with caramel. Drizzle another teaspoon or two of caramel on top. Add whipped cream if you like, then another quick caramel zigzag.

Taste and adjust. For more sweetness, add a touch more vanilla syrup. For more coffee flavor, top with another half shot of espresso or reduce the milk slightly.