• Add apple brown sugar syrup and espresso to a glass filled with ice.
• Pour milk into glass. Stir if desired.
• Top drink with about ⅓ cup of salted caramel cold foam.
• Drizzle caramel sauce over the drink if desired.

Apple Brown Sugar Syrup

• Put sugar, water, sliced apples, and cinnamon in a medium saucepan and bring mixture to a boil.
• Once boiling, lower heat and let simmer for about 15-20 minutes, until mixture has thickened and apples have softened.
• Strain mixture into a bowl, being sure to press down on the apples with a wooden spoon or spatula to extract as much juice as possible.
• Keep syrup in bowl or pour into a mason jar and place in fridge to cool completely before using. Syrup will continue to thicken as it cools. Syrup should keep fresh for about a month when stored properly in the fridge.

Salted Caramel Cold Foam

• Add milk, cream, salted caramel syrup, and vanilla syrup to a mason jar and shake to combine. Alternatively, you can stir all ingredients together in a bowl. If you're not using right away, keep in an airtight container in the fridge. You can use this salted caramel sweet cream as is if you want.
• Turn mixture into cold foam right before using. You can either use an electric frother, hand mixer, or blender. Just add about ⅓ of the sweet cream and froth, mix, or blend until the mixture turns into a foam. Alternatively, you can shake the mixture in a mason jar until it's frothy.

Salted Caramel Syrup

• Put sugar and ½ cup water in 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 salt 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.