Iced Cookie Butter Latte Recipe
This Iced Cookie Butter Latte combines the rich, spiced flavor of cookie butter with robust espresso and creamy milk, creating a delightful chilled coffee treat topped with whipped cream and crushed Biscoff cookies. Perfect for a quick indulgence or a special coffee break.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Total Time: 4 minutes
- Yield: 1 serving
- Category: Beverage
- Method: No-Cook
- Cuisine: American
Ingredients
Main Ingredients
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 2 tablespoons cookie butter (divided and melted)
- 6 ounces milk
- Whipped cream, for topping
- 1 Biscoff cookie, crushed
Instructions
- Prepare the 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 using a milk frother, or shake well if using a jar with a lid, until the mixture is smooth and well combined.
- Prepare the glass: Drizzle the remaining 1 tablespoon of cookie butter around the inside of a serving glass, then add ice to fill the glass.
- Assemble the latte: Pour the prepared espresso mixture over the ice, followed by adding the 6 ounces of milk.
- Finish and garnish: Top the latte with a generous dollop of whipped cream, then sprinkle crushed Biscoff cookie crumbs over the whipped cream for added texture and flavor.
Notes
- Use full-fat milk for a creamier texture or substitute with plant-based milk to make it dairy-free.
- If you prefer a stronger coffee flavor, increase the espresso powder to 3 teaspoons.
- Cookie butter should be warmed until melted to incorporate smoothly.
- For an extra sweet touch, drizzle caramel syrup along with cookie butter inside the glass.
- This recipe serves one but can easily be multiplied for more servings.
Find it online: https://cookedbygrace.com/iced-cookie-butter-latte-recipe/
