Stir the caramel syrup and toffee nut syrup into the espresso.
Use a milk steamer to heat and froth the milk and add to the mug.
Drizzle with additional caramel sauce, if desired.
Notes
If you cannot find toffee nut syrup, toast 1/2 cup of pecans and then add to a saucepan with 1 cup of brown sugar and 1 cup of water over medium heat. Bring to a simmer, then reduce to medium-low and reduce liquid by half. Store in a cool spot in your kitchen.
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