Cookie Butter Iced Coffee with Vanilla Oatmilk Recipe
A deliciously creamy and sweet Cookie Butter Iced Coffee made with homemade cookie butter syrup, warm coffee, and topped with a frothy vanilla oatmilk foam. This refreshing iced coffee drink blends the rich flavor of cookie butter with the smoothness of oatmilk for a perfect indulgent treat.
- Prep Time: 3 minutes
- Cook Time: 4 minutes
- Total Time: 7 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Butter Syrup
- 1/4 cup creamy cookie butter
- 2 tablespoons water
Coffee
- 8 ounces warm coffee
- 1-2 tablespoons cookie butter syrup
- Ice as needed
Vanilla Oatmilk Foam
- 1 cup cold unsweetened vanilla oatmilk
- Pinch cinnamon (optional)
Instructions
- Make the Cookie Butter Syrup: Add the cookie butter and water to a small saucepot over medium-low heat. Stir constantly until the mixture becomes smooth, fully combined, and pourable with the consistency of thick caramel. The syrup may darken slightly. Remove from heat and pour into a heat-safe container to cool slightly.
- Prepare the Coffee: Pour 8 ounces of warm coffee into a glass. Stir in 1 to 2 tablespoons of the cooled cookie butter syrup until well combined. Add ice to chill the coffee.
- Make the Vanilla Oatmilk Cold Foam: Using your preferred method such as a milk frother or blender, froth 1 cup of cold unsweetened vanilla oatmilk with a pinch of cinnamon if desired until light and foamy.
- Assemble the Drink: Pour the oatmilk foam over the iced coffee mixture. Drizzle additional cookie butter syrup on top if desired. Serve immediately and enjoy your refreshing iced coffee treat.
Notes
- Adjust the amount of cookie butter syrup according to your desired sweetness.
- Use freshly brewed warm coffee for best flavor.
- For vegan option, ensure the cookie butter and oatmilk are plant-based.
- You can substitute cinnamon with nutmeg or pumpkin pie spice for variation.
- To make the drink colder quickly, chill the coffee before assembling.
