For the honey caramel, add honey and butter into a small saucepan and heat over medium heat. Once the mixture dissolves, add the heavy cream and salt. Bring to a boil, stirring until mixture becomes a creamy caramel. Keep warm.

In a separate saucepan, heat milk over low-medium heat and bring to a boil. Add espresso and allow to heat through.

Pour drink into four separate mugs. Add 1 T of the honey caramel into each drink and stir. Top with whipped cream if desired and drizzle more honey caramel on top of the whipped cream before serving.