Heat water in a small saucepan, add sugar.
When the sugar is dissolved, remove from the pan from stove top and stir in extract.
Cool the syrup to room temperature.
Pour 1 tablespoon of cake batter syrup into a glass.
Add ice.
Pour the espresso over the ice.
Add milk.
Top with whipped cream.
Top with chocolate syrup drizzle and rainbow sprinkles if desired.
