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This cookie butter latte is the one I make at home instead of driving for it. Sweet and spiced like a Biscoff cookie, and it still tastes like coffee. My son loves it, so I am usually making two.
I drink this hot in the winter and iced all summer. It is the same recipe either way, which is why it is the one that stayed in my rotation year round.
The whole thing takes about four minutes and there is no machine involved anywhere. Instant espresso powder does the work a shot would do, and it all happens in one jar and one glass.
COFFEE SHOP COPYCAT
Why My Son and I Started Making These Ourselves
My son would go to Starbucks four times a day if nobody stopped him. That got expensive enough that we started pulling his favorites apart at home to see whether we could get there ourselves. This one landed closest to the real thing, which is why it is the one that made it onto the site.
Here’s What Most People Skip
Cookie butter clumps the second it hits something cold. I did it that way exactly once, stirring it straight into iced milk, and got little waxy specks that never dissolved.
The fix is to melt it into the hot espresso base first. Stir the tablespoon that flavors the latte into the hot water and espresso powder, then run a frother through it or shake it in a sealed jar until it is completely smooth. Now it is fully dissolved before it ever meets the ice, so the drink pours out smooth instead of speckled.
The cookie butter you drizzle down the inside of the glass is a different job. That tablespoon is melted too. It does not need to dissolve into anything, so a few seconds in the microwave is enough to loosen it up to run down the side.
What You’ll Need
Instant espresso powder: This dissolves right into hot water, so you get real espresso flavor without pulling a shot or owning a machine. If you have an espresso maker, a fresh shot works too.
Cookie butter: This is the flavor of the whole drink, so use one you like the taste of straight from the spoon. Lotus Biscoff and Trader Joe’s both make a good one. It is a spreadable paste of crushed spiced speculoos cookies, so it tastes like caramelized gingerbread somewhere between a cinnamon cookie and soft caramel.
Milk: Whole milk gives you the creamiest version because the fat carries the spice. Almond, soy, and oat all work and taste great here, so use whatever you already drink.
How to Make a Cookie Butter Latte
Step 1: Make the Espresso Base Stir the hot water, espresso powder, and one tablespoon of the cookie butter together in a measuring cup or a mason jar. Run a milk frother through it or cap the jar and shake until it is completely smooth with no specks of cookie butter left.
Step 2: Prep the Glass Drizzle the remaining tablespoon of cookie butter down the inside of a tall glass, then fill it with ice. The drizzle clings to the sides and shows through the milk.
Step 3: Pour and Combine Pour the espresso base and the milk into the glass over the ice. Give it a quick stir if you want it fully blended, or leave it layered for that cafe look.
Step 4: Top It Off Finish with whipped cream and a sprinkle of crushed Biscoff cookie. Serve it right away while the ice is fresh.
Storing Leftovers
Store any leftover latte in a sealed jar or cup in the fridge for up to a week, without the ice. Shake or stir it well before serving, then pour it over fresh ice. This is one of my go-to Starbucks copycat recipes, and you can find the rest of them in one place if you want to keep the coffee shop menu going at home.
If pumpkin is more your speed once fall hits, my homemade pumpkin spice latte uses the same easy no-machine method. And when I want something sweet on the side, I make a pan of my rich Biscoff blondies and have both.
More Starbucks Copycat Recipes
Iced Cookie Butter Latte
Ingredients
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 2 tablespoons cookie butter dived and melted
- 6 ounces milk
- whipped cream
- 1 Biscoff cookie crushed
Instructions
- In a small measuring cup or mason jar, add the hot water, espresso powder, and one tablespoon of cookie butter. Stir together using a milk frother or place the lid onto the mason jar and shake until well combined.2 ounces hot water, 2 teaspoons instant espresso powder, 2 tablespoons cookie butter
- Drizzle the remaining cookie butter into a glass, then fill it up with ice.
- Pour the espresso and milk into the glass.6 ounces milk
- Top with whipped cream and sprinkle some cookie crumbs over the whipped cream.whipped cream, 1 Biscoff cookie
Jenn’s Notes
- Melt the cookie butter into the hot espresso base and stir or shake until smooth so it never clumps in the cold glass.
- If you are making the iced version, let the coffee base cool for a few minutes before pouring it over ice so it does not water down.
- Start with a little cookie butter and add more to taste. It can overpower the coffee fast.
