Cookie Butter Brown Sugar Syrup directions

Cup of Yum
1. In a small pan add 2 cups of brown sugar and one cup of water. Bring to a boil while stirring.
2. Once a boil starts turn off the heat and remove the pan from the stove.
3. Stir in one teaspoon of LorAnn Cookie Butter emulsion.
4. Allow the syrup to cool to room temperature.
5. Store syrup in an airtight container.

Cookie Butter Cold Form

1. Place heavy cream and sugar in a blender. Blend on slow speed until the heavy cream begins to thicken slightly.
2. Add the milk. Blend for another 15 seconds
3. Add 2 teaspoons of LorAnn Cookie Butter emulsion. Blend for 5 seconds.

Drink

1. Fill a glass with ice.
2. Add 1 tablespoon of cookie butter brown sugar syrup.
3. Add cold brew coffee leaving about 1½ inches of space for the cold foam.
4. Add the cold foam on top.
5. Sprinkle Biscoff cookie crumbles on top.