Brew your coffee or espresso. Make 2 shots of espresso or a very strong 1/2 cup of coffee. Keep it hot.

Make a quick caramel base. In a small saucepan, add 2 tablespoons granulated sugar (and 1 tablespoon brown sugar, if using). Heat over medium, stirring occasionally, until the sugar melts and turns a deep amber. Don’t walk away—it goes fast.

Add butter and vanilla. Stir in 1 tablespoon butter until smooth, then add 1/2 teaspoon vanilla and a pinch of salt. If it clumps, keep stirring gently over low heat until it loosens.

Blend in the milk. Slowly whisk in 1 cup milk. The caramel may seize for a moment—keep whisking over medium-low heat until it’s smooth and steaming.

Sweeten to taste. Taste the milk mixture. Add 1 to 2 teaspoons more sugar if you like it sweeter. Warm until hot but not boiling.

Froth the milk (optional but nice). Use a handheld frother, whisk vigorously, or shake the hot milk in a heat-safe jar for 20–30 seconds to create foam.

Assemble the latte. Pour the coffee into a large mug. Add the caramel milk, holding back the foam with a spoon, then spoon the foam on top.

Finish with the brûlée touch. Sprinkle 1 to 2 teaspoons sugar over the foam. Let it sit for a minute so it slightly melts, or use a kitchen torch to gently caramelize. No torch? Broil briefly in a heat-safe mug, watching closely. A light dusting of cinnamon is a nice touch.

Add whipped cream (optional). For a café-style finish, add a swirl of whipped cream and drizzle with any remaining caramel from the pan.