In a medium saucepan, combine water and dark brown sugar over medium heat. Stir regularly and bring to a boil. Reduce heat and simmer for about 10 minutes until thickened slightly. Remove from heat and stir in vanilla extract, butter extract, and almond extract. Allow to cool completely.

In a mixing bowl, add heavy cream and a splash of cooled sugar cookie syrup. Whip until frothy using a handheld frother or whisk, about 15 to 20 seconds. Set aside.

In a tall glass, mix sugar cookie syrup with milk. If desired, fill the glass with ice first. Pour in freshly brewed espresso and stir gently.

Spoon whipped cold foam over the latte mixture and add colorful sprinkles if desired.

Serve warm or iced and enjoy the sweet, buttery flavors!