Using a frother or hand mixer, beat the Ripple Barista Style until frothy. Add in agar and continue to froth. Add in sugar and froth until thick.
Combine hot espresso and cookie butter in a coffee cup and stir until cookie butter has melted.
Combine hot coffee, beet powder, maple syrup, and spices in a mug. Stir well.
Warm 1/2 cup Ripple Barista Style in the microwave for one minute, or in a small saucepan on the stovetop over medium-low heat.