In a mixing bowl, combine heavy cream, Biscoff cookie butter, and granulated sugar. Whip until soft peaks form, about 2–3 minutes.

Brew 2 shots of espresso using your espresso machine and pour evenly into two serving glasses.

In a small saucepan, warm whole milk over medium heat until steaming, about 3–4 minutes. Use a frother or whisk to aerate the milk.

For the hot version, pour frothed milk over brewed espresso. For the iced version, fill glasses with ice before adding milk.

Dollop whipped Biscoff topping onto each drink.

Garnish with a pinch of ground cinnamon over the whipped topping and serve immediately.