Brew two shots of espresso using your espresso machine or Moka pot. Aim for a 1:2 coffee-to-water ratio (e.g., 18g coffee yields 36g espresso). Set aside. 2. If making vanilla syrup, combine 1/2 cup water and 1/2 cup sugar in a small saucepan. Heat over medium, stirring until sugar dissolves. Add 1 teaspoon vanilla extract. Cool. 3. Fill a 12-16 oz glass with ice (for iced) or leave empty for hot. 4. Pour the vanilla syrup into the glass. 5. Steam the milk until it reaches 150°F (65°C) and has a velvety microfoam—small bubbles, not large ones. For iced, cold-froth the milk or simply pour cold milk. 6. Gently pour the steamed or cold milk over the syrup, holding back the foam with a spoon to control layering. 7. Slowly pour the espresso over the back of a spoon held just above the milk surface. This creates the signature dark layer. 8. Drizzle caramel sauce in a crosshatch pattern over the top. Serve immediately.