Description
This Iced Cookie Butter Latte is the perfect blend of rich espresso and sweet cookie butter, making your morning coffee a treat with a caffeine kick. Topped with whipped cream and crushed Biscoff cookies, this iced latte is a flavorful, indulgent drink that’s easy to make in just 4 minutes!
Ingredients
2 ounces hot water
2 teaspoons instant espresso powder
2 tablespoons cookie butter (divided and melted)
6 ounces milk
Whipped cream
1 Biscoff cookie (crushed)
Instructions
Make the Espresso:
In a small measuring cup or mason jar, combine hot water, espresso powder, and one tablespoon of melted cookie butter. Stir well using a milk frother or shake it in the mason jar until combined.
Prepare the Glass:
Drizzle the remaining tablespoon of melted cookie butter into a glass, then fill the glass with ice.
Assemble the Latte:
Pour the espresso mixture and milk into the prepared glass with ice.
Top and Garnish:
Top the latte with whipped cream and sprinkle crushed Biscoff cookie crumbs over the whipped cream.
Notes
Storage: Store any leftover iced latte in the refrigerator (without ice) in a sealed jar or cup for up to a week.
Cookie Butter: While this recipe uses Lotus Biscoff spread, any brand of cookie butter or Speculoos spread will work.
Customization: Feel free to experiment with different flavoring syrups, like vanilla or caramel, to adjust the sweetness and flavor profile. For a hot version, simply omit the ice and heat the milk before adding it to the espresso.
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Mixing, Frothing, and Pouring
- Cuisine: American
