In a saucepan over medium heat, combine 1 cup of filtered water and 3 to 4 tablespoons of dark brown sugar. Stir until the sugar dissolves, then bring to a boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Remove from heat and stir in the vanilla, butter, and almond extracts. Allow to cool to room temperature before using.

In a mixing bowl, combine a splash of cooled sugar cookie syrup with ¼ cup of heavy cream. Froth the mixture for about 15-20 seconds until fluffy and thick.

In a tall glass, mix 2 tablespoons of sugar cookie syrup with 7 ounces of preferred milk. Pour in 2 shots of espresso, add ice if desired, top with cold foam, and sprinkle with festive sprinkles.