Iced Salted Caramel Latte with Vanilla Cold Foam and Caramel Drizzle

Ingredients:

2 shots of espresso (about 2 oz), cooled

1 cup (8 oz) of milk

2 tablespoons (1 oz) of Torani's Caramel syrup

Pinch of Himalayan salt

Ice cubes

Extra caramel sauce for drizzle

Instructions:

Brew your espresso or strong coffee. Allow it to cool.

In a glass, combine the cooled espresso, Torani's Caramel syrup, and a pinch of Himalayan salt.

Stir well to ensure the syrup and salt are well mixed with the coffee.

Add ice cubes to the glass, then pour the milk over top.

For the Vanilla Sweet Cream Cold Foam:

Ingredients:

1/2 cup (4 oz) of heavy cream

2 tablespoons (1 oz) of 2% milk

2 tablespoons (1 oz) of granulated sugar

2 tablespoon (1 oz) of vanilla syrup

Instructions:

Combine the heavy cream, 2% milk, granulated sugar, and vanilla syrup in a mixing bowl.

Use a frother (handheld or an electric milk frother) to whip the mixture until it forms a thick, frothy foam.

To serve, spoon the Vanilla Sweet Cream Cold Foam over your Iced Caramel Latte, and drizzle extra caramel sauce over the top. Enjoy this delightful treat!