Decadent Salted Caramel Espresso Latte

1.In a small saucepan, combine the condensed milk and evaporated milk over low heat, stirring until well blended and warmed through.

2.Prepare a shot of espresso using your preferred method (espresso machine, stovetop, etc.).

3.For a hot latte, heat the fresh milk (160 ml) in a separate saucepan or using a milk frother until steaming but not boiling. Froth the milk until it reaches a creamy texture.

4.In a large cup, pour the warm espresso shot, followed by the warm milk mixture. Stir gently to combine.

5.Drizzle salted caramel syrup over the top of the latte to taste, and stir lightly to incorporate.

6.For a cold latte, chill the fresh milk (200 ml) in the refrigerator or with ice. Prepare the espresso shot and let it cool slightly.

7.In a tall glass, pour the cooled espresso shot, followed by the chilled milk. Stir gently to combine.

8.Drizzle salted caramel syrup over the top of the cold latte and stir lightly to incorporate.

9.If desired, create latte art on top of the hot latte using the frothed milk.