In a small saucepan, pour in the whole milk and add the caramel syrup. Heat over medium heat and stir until it starts to foam, about 3–4 minutes. Do not boil. Remove from heat and whisk until creamy froth forms.

While the milk is heating, brew two shots of espresso or prepare 8 ounces of hot coffee.

In a large mug, pour the freshly brewed espresso or coffee. Add the warmed caramel-infused milk over the espresso, allowing layers to form.

Top the latte with fluffy whipped cream and sprinkle crushed toffee bits over it.

Serve immediately while hot and enjoy the combination of rich coffee, creamy caramel, and crunchy toppings.