Line the cup with the spreads

• Spoon the cookie butter spread and the cinnamon bun spread into the bottom of a cup.
• Add a splash of vanilla extract.

Brew and stir the espresso

• Pour a freshly brewed double shot of espresso over the spreads.
• Stir well so the spreads melt and dissolve into the coffee.

Add the milk

• Pour cold milk into the cup to cool the espresso, filling it as much as it will hold.
• Stir to combine.

Make the cookie butter cold foam

• In a bowl, combine a little cookie butter spread and cinnamon bun spread with the heavy whipping cream and a splash of milk.
• Whisk until thick and foamy.

Top and serve

• Spoon the cold foam over the latte.
• Dust with cinnamon and finish with cookie butter cookie crumbs.