Prepare the cookie butter base

• Add the cookie butter to a glass.
• Crush the Biscoff cookies and add them to the glass.
• Microwave for 10-15 seconds until softened.

Add the syrups

• Pour a small splash of brown sugar syrup into the glass.
• Add the vanilla syrup.

Brew the espresso

• Pull a shot of espresso with the espresso machine.

Mix milk with espresso

• Pour the milk into the glass with the espresso and syrups.
• Stir well so the flavors blend and the latte doesn't taste watered down.

Make the cookie butter cold foam

• Froth the remaining cold milk with a spoonful of cookie butter until thick and creamy.
• Spoon the cold foam over the latte.

Serve

• Top with crushed Biscoff cookie crumbs and enjoy.