Make the sugar cookie syrup

• In a small saucepan over medium heat, combine the water, granulated sugar, brown sugar and salt.
• Stir and bring to a boil, then reduce the heat to medium low and simmer for 10 minutes.
• Turn off the heat and stir in the cake batter extract and almond extract.

Cool and store the syrup

• Let the syrup cool to room temperature.
• Pour into a mason jar, dispenser or airtight container and refrigerate for up to 2 weeks.

Make the sugar cookie cold foam

• In a bowl, combine the sugar cookie syrup and cold heavy whipping cream.
• Whisk until thick and foamy.

Assemble the latte

• Add the sugar cookie syrup and a pinch of sea salt to a glass.
• Pour in the double shot of espresso and stir.
• Add the milk and ice, then top with the cold foam and holiday sprinkles.