• Line inside of cup with caramel sauce.
• Add milk, cream, toffee syrup, caramel syrup, xanthan gum, and ice to a blender and process until smooth and frothy.
• Pour into cup and top with whipped cream and caramel sauce drizzle.

Toffee Syrup

• Put water, sugar, and toffee pieces in a medium saucepan and bring to a boil.
• Lower heat and let simmer for about 10 minutes, until syrup has thickened a bit.
• Strain syrup into a bowl, leaving any remaining toffee pieces behind.
• Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using.

Caramel Syrup

• Put ½ cup water and sugar into a medium saucepan and bring mixture to a boil while stirring occasionally.
• Once sugar has dissolved, let mixture continue boiling without stirring. Watch closely for mixture to turn a light amber color. It usually takes about 8-10 minutes for me, but it can go from light amber to being burnt very quickly, so be sure to watch closely.
• Once mixture is light amber, immediately remove from heat and slowly and carefully pour remaining ½ cup water in. It will likely splatter and steam up, so stand back while pouring. Add vanilla and stir well to combine.
• Pour syrup into a heat-proof bowl or mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.