• Pour cold brew into an ice-filled glass. Stir in macadamia nut syrup.
• Top drink with macadamia cream cold foam and sprinkle on sugar cookie crumbles.

Macadamia Nut Syrup

• Put water, sugar, and chopped macadamia nuts (or extract) in a medium saucepan and bring mixture to a boil.
• Once boiling, lower heat and let simmer for about 10 minutes, until sugar is completely dissolved and mixture has thickened a bit. Remove from heat. If using nuts, I recommend letting the syrup rest for about 30 minutes to let the macadamia nut flavor continue to steep into the syrup. Strain the mixture into a bowl, leaving the nuts behind.
• Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.

Macadamia Cream Cold Foam

• Mix milk, cream, vanilla syrup, macadamia syrup, and white mocha sauce in a bowl until well combined. Or place all ingredients in a mason jar and shake. This is your macadamia cold cream... Keep it in the fridge until you're ready to turn it into cold foam right before using.
• To turn into foam, you can either use an electric frother, hand mixer, or blender. Alternatively, you can shake the mixture in a mason jar until it's frothy.

White Chocolate Mocha Sauce

• Put roughly chopped white chocolate in a medium heat-proof bowl.
• In a small saucepan, combine sweetened condensed milk and 2% milk over medium-low heat until it's just coming to a simmer.
• Pour milk mixture over white chocolate and let sit for a minute. Then, stir until chocolate is completely melted and smooth.
• Pour sauce into a heat-proof jar or bowl and let cool. Keep in the fridge until ready to use.