Step by step

Method

4 steps

1. 1

   Stir 1 tablespoon packed brown sugar into ¼ cup half-and-half (or whole milk) until it dissolves. Froth with a milk frother, small whisk, or a vigorous 20–30 second shake in a jar until foamy on top.

2. 2

   Pour ¾–1 cup hot strong brewed coffee or espresso into a mug. Stir in 1–2 tablespoons caramel sauce until it melts and the coffee looks glossy and even — no caramel sitting at the bottom.

3. 3

   Pour the frothed half-and-half over the coffee. Drizzle a little extra caramel on top and add whipped cream if you like.

4. 4

   Serve right away while it's hot and foamy. For iced: cool the coffee, pour over ice, then add caramel and cold frothed milk. You want a hot (or iced) caramel coffee with a sweet foam top — not burnt coffee with a sugar blob on the bottom or a flat, lukewarm mug.