If you have an espresso coffee machine, steam the milk. Alternatively, heat the milk on the hob to just below boiling and froth with a hand-held milk frother.

Spoon the caramel into the bottom of a tall heat-proof glass and slowly pour the hot frothed milk on top. The froth will rise to the surface.

Carefully pour in the espresso and watch the layers form.

Delve in with a long spoon to enjoy the froth and the last drops of caramel from the bottom.