Iced Cookie Butter Latte

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Biscoff Iced Cookie Butter Latte takes your classic morning brew to a whole new level! The blend of cookie butter and espresso tastes like a treat with a caffeine kick!

Prep Time3

Cook Time1

Total Time4

Course: Drinks

Cuisine: American

Servings:

Calories: 338kcal

Author: Jennifer Fishkind

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

Notes

Storage:

Leftover Iced Cookie Butter Latte should be stored in the refrigerator in a sealed jar or cup for up to a week without the ice.

Tips:

While this cookie butter cold brew recipe calls for the name brand, Lotus Biscoff spread, you can use any brand of cookie butter. Trader Joe's, Walmart, and President's Choice all sell their own brands. Cookie butter is often called Speculoos spread on some labels too.
You can use a variety of flavoring syrups made for coffee. It comes down to your preferences. I like to use Torani Vanilla and Nescafé Gold espresso powder when making mine for the right balance.
If you don't like your latte iced and prefer it to be served hot, simply omit the ice. You can gently heat the milk in a saucepan on the stove or in a microwave-safe cup before adding it to the espresso.

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