Brew 60 ml of espresso. If you do not have espresso, make a small amount of very strong coffee.
Let the hot coffee cool for 3 to 5 minutes so it does not melt the ice too fast.
Add caramel syrup to the warm coffee and stir until it fully dissolves. Taste and adjust the syrup if needed.
Fill a tall glass almost to the top with ice cubes. Use solid cubes so the drink stays strong longer.
Pour the caramel coffee mixture over the ice in the glass. Stir once to chill it evenly.
Measure 150 to 200 ml of cold milk. Use less milk for a stronger coffee taste, more for a milder drink.
Pour the cold milk slowly over the coffee and ice. Leave a little space at the top of the glass.
Taste the drink. Add sugar or another sweetener only if you want it sweeter, then stir again.
Top with whipped cream if you like. Drizzle a little extra caramel over the top. Serve at once while very cold.
