Brew your espresso or strong coffee first.

While it brews, add milk and caramel to a small saucepan and warm over medium-low heat, stirring until the caramel melts and the milk is hot but not boiling.

Stir in vanilla and a tiny pinch of salt.

Use a handheld frother, French press plunger, or whisk to whip in air until the milk turns velvety.

Pour hot espresso into your mug, then slowly add the caramel milk, holding back the foam with a spoon.

Spoon the foam on top.

Sprinkle granulated sugar over the foam.

Use a kitchen torch to melt and brown the sugar until it forms a delicate shell.

If you don’t have a torch, broil on a baking sheet for 30 to 60 seconds, watching closely.

Let it cool for a minute to harden.