Build the caramel espresso base

• Add the caramel sauce, vanilla bean paste and salt to a glass.
• Brew the espresso directly over the caramel mixture and stir until fully dissolved.

Add ice and oat milk

• Fill the glass with small ice cubes.
• Pour in the oat milk.

Make the cookie butter cold foam

• Pour the cookie butter creamer into a frothing pitcher.
• Froth until thick and creamy.

Finish and serve

• Pour the frothed creamer over the top of the latte.
• Dust with cinnamon sugar and serve immediately.