Description
A delicious and creamy Iced Cookie Butter Latte made with espresso, cookie butter, milk, and topped with whipped cream and crushed Biscoff cookie for a perfect sweet treat.
Ingredients
Scale
Espresso Mixture
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 2 tablespoons cookie butter divided and melted
Latte
- 6 ounces milk
- Ice cubes as needed
Toppings
- Whipped cream
- 1 Biscoff cookie crushed
Instructions
- Make 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 well with a milk frother or shake vigorously with the lid on until fully blended.
- Prepare the glass: Drizzle the remaining tablespoon of cookie butter around the inside of a glass, then fill the glass with ice cubes.
- Combine latte: Pour the espresso mixture over the ice, then add the 6 ounces of milk to the glass, stirring gently to combine.
- Add toppings: Top the latte with a generous amount of whipped cream and sprinkle crushed Biscoff cookie crumbs over the whipped cream.
Notes
- Leftover Iced Cookie Butter Latte can be stored in the refrigerator in a sealed container for up to one week without ice.
- You can use any brand of cookie butter or Speculoos spread based on your preference.
- Flavor syrups like vanilla can be added for extra taste; Torani Vanilla and Nescafé Gold espresso powder work well.
- To enjoy a hot version, omit ice and gently heat the milk before combining with espresso.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
