• Brew espresso into a heat-proof glass. Stir in caramel brulée sauce.
• Steam milk in the microwave, on the stovetop, or with an electric frother. Pour into espresso.
• Top with whipped cream and caramel brulée topping pieces.

Caramel Brulée Sauce

• In a medium bowl, combine the milk powder and hot water. Stir well to dissolve the milk powder completely. Set aside.
• Add the granulated sugar to a heavy bottom saucepan over medium heat. Stir sugar continuously until it melts and turns a deep amber color. I like to get it a little darker than the typical caramel sauce for an extra toasty flavor. This process will likely take about 7 minutes.
• Lower heat to low and carefully pour the milk powder/water mixture into the caramelized sugar. Take caution when pouring as it will bubble and steam vigorously. The mixture may start to seize, but with continuous stirring, it will become a smooth sauce. Continue to heat and stir for another 2-3 minutes before removing from heat and stirring in vanilla extract.
• Let the caramel sauce cool in the saucepan for a few minutes before transferring to a heatproof container or jar. It will thicken further as it cools.
• Caramel Brulée sauce should keep in your fridge for about 2 weeks. You may want to heat it in the microwave to thin it out before using in latte.

Caramel Brulée Topping

• Cover a baking sheet with parchment paper. In a heavy bottom saucepan, combine granulated sugar and water over medium-high heat. Stir gently to dissolve the sugar, ensuring that sugar is completely wet.
• Once sugar is dissolved, stop stirring and allow mixture to come to a boil. You can swirl the pan gently to ensure even caramelization. Let cook until mixture is a dark amber color, about 5-7 minutes.
• Remove from heat and quickly pour the hot caramel onto prepared baking sheet, spreading it into a thin layer. Let cool until hardened, about 30 minutes.
• Once caramel has hardened, use a knife, a small mallet, or your hands to break it into small pieces or shards.
• Store caramel brulée pieces in an airtight container at room temperature. It should stay fresh for about 2 weeks.