In a medium 10-inch skillet over medium-high heat, melt the butter, stirring occasionally and letting it cook for 3-4 minutes, until dark bits begin to form and the entire butter becomes fragrant and darker. Set aside and let cool completely.
TO MAKE THE LATTE:
In a bowl, add together oat milk, cold brew, vanilla, maple syrup, cookie butter, cooled brown butter, and cinnamon, whisking everything together until combined.
To serve, fill ice into a 12 or 16-ounce glass and pour the latte mixture atop crushed ice until completely filled. Top with whipped cream and for extra fanciness----crushed chocolate chip cookies, if desired.
Sip and enjoy!
Notes
WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
CHOCOLATE CHIP COOKIES: If you'd like to top your latte with freshly baked chocolate chip cookies, be sure to check out my recipe for these Big Bakery-Style Oatmeal Chocolate Chip Cookies. Just reduce size of cookies to fit glasses or crumble them on top.
SWEETENER: Instead of maple syrup, you can substitute with Agave syrup.
VEGAN OPTION: To make this latte vegan, simply substitute with vegan butter, coconut whipped cream, vegan-friendly cookie butter, and these Vegan chocolate chip cookies.