In a small saucepan over low-medium heat, combine almond milk, water, sweetened condensed milk, brown sugar, vanilla, and cinnamon stick and whisk together until smooth. Be careful not to burn.
Remove from heat, pour into a heat-resistant glass, and let cool.
Add maple syrup, cinnamon, nutmeg, and cloves to the milk mixture. Froth until a light foam appears.
Add ice to coffee mug and fill halfway with cold brew. Fill to the top with milk mixture.
Garnish with Reddi Whip and Lotus Biscoff cookie and crumbles.