This makes a gigantic mug of coffee, so adjust the measurements if you want to make a smaller version.
Step 1: Make espresso (duh). I make enough to come to the line with the 4 on it. I guess that means four shots. My machine was missing instructions. Step 2: take about 3/4 cup of milk and steam and froth it using the thingy on the side of the machine or use a handheld frother and your microwave. Add 1 ounce of vanilla syrup to your gigantic mug and add the hot milk holding back the froth with a spoon. Stir and then spoon your froth on top. (I use 1% milk but skim or 2% will work. I read online that whole milk doesn't froth well.) Step 3: Pour your espresso through your foam and drizzle the top with caramel. My caramel drizzle isn't pretty but it will be when I get my grubby hands on a plastic bottle with a tip on it.
The caramel recipe is easy and came from Martha Stewart's Baking Cookbook. I cut her recipe in half and kept covered in the refrigerator it lasted a good week. The caramel sauce will be really runny until it cools and will get even thicker in the refrigerator. It's an excellent consistency to use in a plastic squeeze bottle.
Be careful when adding the cream because this stuff is blister hot.
1 cup sugar
1/4 cup water
3/4 cup heavy cream
Combine sugar and water in a sauce pan and cook on high until the mixture turns a nice golden caramel color (like the color in the finished coffee picture). Remove from heat and slowly pour the cream down the side of the pan while stirring vigorously with a wooden spoon. Keep stirring and it will come together. Pour the caramel sauce into a bowl to cool. After it cools, cover and store in the refrigerator where it will thicken. If you want to put it in the fridge to cool quicker, leave it uncovered and stir it periodically and then cover it when it's completely cool.