In a glass, combine 1 teaspoon of the biscuit spread, 1/2 teaspoon of caramel syrup, and the instant coffee.
Add a splash of hot water and blend with an electric milk frother until smooth. Set this coffee mixture aside.
Take your serving glass and coat the inside walls with the remaining biscuit spread. Fill the glass with ice.
Pour the prepared coffee mixture over the ice, followed by most of your milk, leaving some room at the top for foam.
To make the cold foam, combine the remaining milk and the remaining 1/2 teaspoon of caramel syrup in a small glass. Whisk with the milk frother until thick and frothy.
Pour the caramel cold foam over the latte and top with a piece of crushed biscuit.
Cook it hands-free.
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