Step 1

First make the salted caramel sauce. Heat the sugar on a saucepan over medium to high heat. Continue to heat, stirring occasionally, until the sugar melts into a brown liquid (about 5 minutes).

Step 2

Once the sugar has melted, reduce the heat to low. Wait a couple minutes for the pan to cool down. Stir in the butter and whisk until it is evenly mixed into the melted sugar. It may look like the butter won’t blend in, but continue to whisk the mixture and it will.

Step 3

With the pan still on low heat, mix in the cream, one tablespoon at a time. If the cream sizzles, the pan is too hot. If you find the brown sugar mixture is starting to form a clump, increase the heat slightly and it will melt again.

Step 4

Remove the pan from the stove and pass the sauce through a fine mesh sieve. Mix in the sea salt. Let the syrup cool for 5 to 10 minutes before using it. Store leftovers in an airtight container in the fridge for up to a week.

Step 5

Next make the salted caramel macchiato. Heat the milk on a saucepan over medium heat, bringing it almost to a boil. Don’t let the milk boil or scald. When there is a lot of steam coming off of it (about 3 minutes), remove the milk from the stove and pour it into a tall glass, on top of the salted caramel sauce.

Step 6

With a handheld frother, froth the milk with the salted caramel sauce until the milk doubles in volume and the sauce is fully dissolved.

Step 7

Pour the frothed milk over the hot espresso. Optionally, top with extra salted caramel sauce. Serve immediately. Enjoy!