Preparation Steps

• Bring 8 fl oz of water to just below boiling. Stir the 2 instant espresso packets into the hot water until fully dissolved to make a strong coffee concentrate. Let it cool for 2–3 minutes while you prepare the glasses.
• If you want extra chill and crisper layers, pop the clean serving glasses in the freezer for 2 minutes. Meanwhile, measure the vanilla syrup so you have about 1 1/4 oz per glass.
• Divide the vanilla syrup between the two glasses, pouring it into the bottom of each. Add about 1 1/2 cups of ice to each glass (fill to your preference).
• Pour the milk evenly into the glasses over the ice. To keep the layered look, pour straight down the side of the glass rather than splashing through the ice.
• Slowly pour the warm-ish espresso concentrate down the center of each glass. Pouring slowly from a low height helps the dark espresso sit over the milk and create the classic macchiato layers.
• Top each drink with a dollop of whipped cream if using. Drizzle 1 tbsp of salted caramel sauce over the cream (or directly on the drink) and finish with a tiny pinch of flaky sea salt for contrast.
• Serve immediately. If you prefer a less sweet drink, stir gently before drinking to distribute the syrup and espresso.