Make the homemade caramel syrup: In a small, heavy saucepan, combine the sugar and water over medium heat. Swirl the pan gently — do not stir — until the sugar dissolves completely and the mixture turns a deep amber colour, like polished mahogany. You’ll smell a rich, nutty aroma when it’s ready. Remove from heat immediately and whisk in the butter and vanilla; the mixture will bubble up vigorously, then settle into a smooth, glossy sauce. Stir in the salt and set aside to cool.

Prepare your espresso: Brew two shots of espresso using your stovetop moka pot or espresso machine. The liquid should be dark as molasses with a thin layer of crema on top — that’s the golden foam that signals a good extraction. If using strong coffee, double the quantity and brew it extra-strong so the flavour cuts through the milk.

Heat and froth the milk: Pour the milk into a small saucepan and warm it over low heat until it’s steaming but not boiling — about 65°C, or when tiny bubbles form around the edge. For a cold version, skip the heat and use cold milk straight from the fridge. Froth the warm milk using a handheld frother or by shaking it vigorously in a sealed jar until it doubles in volume and feels silky to the touch.

Layer the drink (the impressive part): If serving hot, pour the frothed milk into your serving glasses, filling them about two-thirds full. If serving iced, fill the glasses with ice cubes first, then pour the cold milk over the ice. The milk should look creamy and opaque, with a soft foam cap on top.

Add the espresso shot: Slowly pour the espresso over the back of a spoon held just above the milk’s surface. This technique keeps the coffee floating on top rather than mixing in immediately. You’ll see a dark, dramatic layer settle above the white milk — that’s the signature macchiato look.

Drizzle with caramel and garnish: Spoon or drizzle the homemade caramel syrup in a zigzag pattern across the top of the coffee layer. Add a dollop of whipped cream if you like, then finish with a light dusting of cocoa powder or cinnamon and a few flakes of sea salt. The salt crystals will catch the light and add a professional, gourmet finish.