Brew 2 shots of espresso and let cool completely, or use pre-chilled coffee. For quick cooling, refrigerate for 15 minutes or pour over a few ice cubes and strain.
Drizzle 1 tablespoon of caramel sauce inside a tall glass, swirling to coat the sides for visual appeal.
Fill the glass with ice cubes, leaving about 1 inch of space at the top.
Pour the chilled espresso over the ice, then add the remaining 1 tablespoon of caramel sauce and stir gently to combine.
Slowly pour the cold milk over the espresso mixture. For a layered effect, pour over the back of a spoon.
Top with whipped cream if desired, drizzle with extra caramel sauce, and serve immediately with a straw.
