Iced caramel macchiato

Applies to: a layered iced milk drink — vanilla and cold milk below, espresso floated on top, caramel drizzle last; served unstirred.

1. Add measured vanilla syrup to the empty glass to your recipe's sweetness target.
2. Count pumps or measure ml — sweetness is a spec, not a mood.
3. Fill the glass fully with ice.
4. Full ice controls dilution and gives the layers something to sit on.
5. Add cold milk over the ice to just below the fill line, leaving room for the espresso float.
6. Pull a fresh double espresso and float it slowly over the back of a spoon so it layers on top of the milk.
7. About 18 g in / ~36 g out / 25–30 s; pour gently to keep the espresso as a distinct top layer.
8. Finish with a caramel drizzle across the surface, edge to edge, as the last step.
9. Serve layered and unstirred — the guest stirs at the table.