Salted Caramel Iced Americano with Skim Splash

Steps

1. Divide the water: set aside 30 g for the caramel syrup and keep the remaining 300 g cold for the drinks.
2. Make the caramel syrup: put the sugar in a small pot over medium heat and cook without stirring, swirling the pot, until it melts and turns deep amber, about 5 minutes.
3. Take the pot off the heat and carefully pour in the reserved portion of water (it will bubble and steam), then stir over low heat until the caramel dissolves into a smooth syrup.
4. Stir the salt and the vanilla into the caramel syrup, then let it cool for about 15 minutes.
5. Brew the espresso ahead and chill it, or brew it while the syrup cools and let it cool slightly.
6. Fill two glasses with ice and spoon half of the caramel syrup into each glass.
7. Pour half of the espresso and half of the remaining cold water into each glass and stir well to mix in the syrup.
8. Top each glass with half of the skim milk and serve right away.