start off by making the cookie butter. If using store bought cookie butter skip to step 3.
In a food processor, blitz the biscoff cookies into a fine crumb. Stream in the vanilla, cinnamon and milk. Blend until thick and creamy and mixture looks like peanut butter. If its too thick add a touch more milk.
To make the syrup: in a saucepan, combine 3 TBS of the cookie butter you just made with the condensed milk and water. Bring to a gentle simmer. Stir frequently as to avoid sticking or burning in the bottom of the pan. Keep on a low heat. The mixture should start to thin out transform into a thick syrup like consistency. If too thick add a touch more water.
Iced latte
build directly into glass: stir 1 TBS of the biscoff syrup with milk until incorporated. Fill glass with ice and top with cold brew.
If using espresso: shake together shots of espresso with biscoff syrup over ice. Pour into a glass with new ice and fill with milk. Enjoy!