Description
This Iced Cookie Butter Latte is a deliciously indulgent coffee treat combining rich espresso, creamy milk, and the warm, spiced flavor of cookie butter. Topped with whipped cream and crushed Biscoff cookies, this latte is perfect for a cozy pick-me-up or a sweet afternoon indulgence.
Ingredients
Units
Scale
Espresso Mixture
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 1 tablespoon cookie butter, divided and melted
Latte
- 1 tablespoon cookie butter, melted
- 6 ounces milk
- Ice cubes as needed
Toppings
- Whipped cream, to taste
- 1 Biscoff cookie, crushed
Instructions
- Prepare espresso mixture: In a small measuring cup or mason jar, combine the hot water, instant espresso powder, and 1 tablespoon of melted cookie butter. Stir vigorously with a milk frother or secure the lid and shake until the mixture is well combined and slightly frothy.
- Prepare the glass: Drizzle the remaining tablespoon of melted cookie butter inside the glass, coating the interior. Fill the glass with ice cubes to chill the latte.
- Combine latte: Pour the prepared espresso mixture followed by 6 ounces of milk into the glass over the ice and cookie butter drizzle.
- Add toppings: Top the latte with a generous swirl of whipped cream and sprinkle crushed Biscoff cookie crumbs on top for added texture and flavor.
Notes
- Store leftover latte without ice in a sealed container in the refrigerator for up to one week.
- Any brand of cookie butter (also known as Speculoos spread) can be used, such as Trader Joe’s, Walmart, or President’s Choice.
- Flavor syrups like vanilla can be added according to preference to enhance the taste.
- For a hot latte, simply omit the ice and warm the milk gently on the stovetop or microwave before combining.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 30 mg
