Combine the vanilla bean paste, cinnamon sticks, water, and coconut sugar in a saucepan over medium-high heat, stirring frequently as the mixture comes to a boil. The liquid should turn clear and glossy as the sugar begins to melt.

Lower the heat slightly and simmer the syrup for 5 minutes, stirring until no sugar crystals remain. A warm cinnamon aroma should rise from the pan and the syrup should look evenly blended.

Take the saucepan off the heat and leave the syrup to cool completely. If using vanilla extract instead of vanilla bean paste, stir it in only after the syrup has cooled.

Strain the cooled syrup into a lidded jar and refrigerate it, leaving the cinnamon sticks in the jar if you want a stronger infusion. The finished syrup should pour smoothly without any grainy spice sediment.

Pour the cinnamon roll syrup into a warm mug, brew the 2 shots espresso over it, and stir until fully combined. The coffee should smell warmly spiced and look uniform, with no syrup pooled at the bottom.

Froth the unsweetened vanilla almond milk and coffee creamer together using the hot setting. Stop when the milk looks glossy and thick enough to pour in a soft stream.

Pour the hot frothed milk over the espresso mixture and finish with the optional cinnamon dusting. Well-made microfoam will hold a light dusting of cinnamon across the surface.

Brew the 2 shots espresso and let them cool before assembling the drink. The espresso should no longer send up strong steam before it reaches the ice.

Fill a tall glass with ice and pour the cinnamon roll syrup over the cubes. The syrup will slip between the ice and collect at the bottom of the glass.

Cold-froth the unsweetened vanilla almond milk and coffee creamer together, then pour the foam over the ice and syrup. The mixture should be thick but pourable, with small bubbles rather than a stiff dry foam.

Pour the cooled espresso over the milk mixture. The coffee will form a dark layer before stirring everything together.

Cold-froth the optional 2 tbsp vanilla almond milk and spoon or pour it over the drink. This extra foam should rest on top like a thin layer of melted bakery frosting.

Finish with the optional cinnamon dusting and stir before drinking. The finished latte should taste creamy and spiced from the first sip through the last.