Airline Cookie Latte

INGREDIENTS

A cup
Ice
Holy Coley Eclipse whole bean coffee
Milk
Brown sugar
Cinnamon
Torani caramel sauce
Heavy whipping cream
Biscoff cookies

HOW TO MAKE IT

1. Add 1/2 of a smashed Biscoff cookie to a cup
2. Add 1 tsp of brown sugar to the cup
3. Add 2 dashes of cinnamon to the cup
4. Grind 18g of Holy Coley Eclipse whole bean coffee
5. Pull a double shot of espresso over the cookie, brown sugar, & cinnamon
6. Stir until fully combined
7. Drizzle Torani caramel sauce around the inside of the cup
8. Fill the cup with ice
9. Add 6 oz of whole milk
10. Pour espresso over the ice & milk

COLD FOAM

1. Add 2 oz of heavy whipping cream & a dash of cinnamon to your frother
2. Froth for about 30-60 seconds until thick and creamy
3. Pour cold foam on top of your latte