• Pull a shot (or two) of espresso into a sturdy mug or heatproof glass. Gently mix in your homemade caramel brûlée sauce until it’s completely blended and silky smooth.
• Steam your milk using your preferred method—microwave, stovetop, or a milk frother—until it's hot and frothy. Slowly pour the steamed milk into the espresso mixture.
• Top generously with whipped cream and sprinkle with crushed caramel brulée topping for that signature Starbucks finish.

Homemade Caramel Brulée Sauce

• In a small bowl, stir together dry milk powder and hot water until the powder dissolves completely and you’re left with a smooth, creamy base. Set it aside for now.
• Place the sugar in a heavy-bottomed saucepan and gently heat it over medium flame. Stir constantly as the sugar melts—it’ll clump at first but just keep stirring. You should aim for a deep amber hue and a robust fragrance, which typically requires around 7 minutes. Don’t walk away—it can go from perfect to burnt quickly.
• Once you’ve hit that golden color, reduce heat to low and carefully pour in the milk mixture. It’ll bubble and hiss a bit (totally normal), so be cautious. Stir constantly. The caramel might seize initially, but keep at it—the sauce will smooth out after a few minutes.
• Let it simmer and thicken for another 2-3 minutes, then remove from heat and stir in vanilla extract.
• Cool slightly, then transfer to a glass jar or heat-safe container. It thickens as it cools.
• Store in the fridge for up to two weeks. Before using, warm it gently so it’s pourable again.

Caramel Brulée Topping

• Keep a baking tray nearby and line it with a sheet of parchment paper.
• Mix sugar and water in a clean, sturdy saucepan, then warm it over medium-high heat. Mix just until the sugar is completely dampened, then stop stirring. Let the mixture boil and caramelize on its own, swirling the pan occasionally to keep it even. Aim for a deep amber hue, which typically develops within about 5 to 7 minutes.
• As soon as it’s done, take it off the heat and quickly spread the caramel onto the lined baking sheet. Use a spatula (or tilt the sheet) to spread it into a thin layer. Let it cool completely—about 30 minutes.
• After allowing it to cool and set, break the caramel into small, crunchy pieces using the back of a spoon, a mallet, or your fingers.
• Keep these fragile pieces in a sealed container at room temperature. They will remain crunchy and tasty for up to two weeks.