Iced Cookie Butter Latte

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A four-minute iced latte that tastes like a spiced Biscoff cookie melted into coffee. No espresso machine and no coffee shop line.

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

Tips:

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.

Storage:

Store leftover latte in a sealed jar or cup in the fridge for up to a week without the ice. Shake or stir well before serving, then pour it over fresh ice.

Nutrition