Break the Oreo cookies into very fine crumbs, then combine them with the milk in a saucepan over medium-low heat. Warm the mixture until gentle steam rises and the milk becomes pale gray with dark cookie speckles.

While the milk warms, brew 1 cup strong coffee in a French press or prepare strong espresso with an espresso machine. The coffee should smell bold and roasted so it can hold its own against the sweet milk.

Stir the vanilla extract into the steaming cookie milk, then froth it with an electric frother or whisk until the crumbs are well distributed. Look for fine bubbles and a slightly thicker texture rather than a layer of large, dry foam.

Divide the coffee between two serving cups or glasses, then pour the frothed cookie milk over it. Finish each latte with whipped cream and an Oreo, then serve while the foam is still lofty.