Start by browning your butter, because this is where all the flavor lives. Add ¼ cup unsalted butter to a small saucepan over medium heat and let it melt completely.

Keep cooking, swirling the pan often, for about 4 to 5 minutes. The butter will foam up, then quiet down, and you will start to see little golden brown specks forming on the bottom of the pan. When it smells nutty and toasty, you are there! Do not walk away, it goes from perfect to burnt fast.

Add ½ cup packed light brown sugar, ½ cup granulated sugar, 1 tablespoon cocoa powder, and 1 cup water right into the pan. Whisk it all together until the sugars are dissolved and the cocoa is smooth with no lumps.

Bring the mixture to a gentle simmer and let it bubble away for 5 to 10 minutes, stirring occasionally. It will look thin, and that is exactly right, it thickens up as it cools.

Take the pan off the heat and stir in 1 tablespoon of vanilla extract. Give it a good whisk and take a second to smell it, because WOW.

Set the syrup aside and let it cool completely, then pour it into a jar or airtight container.

Now build your latte! For a hot one, add 2 tablespoons of syrup to your mug, pour in 1 to 2 shots of espresso, and stir until combined. Top with steamed, frothed milk.

For an iced one, add 2 tablespoons of syrup to a glass, stir in your espresso, then fill it up with ice and pour cold milk over the top.

Give it a stir, taste, and add a little more syrup if you want it sweeter. That is it, you just made the BEST EVER cookie latte at home!