Brew Recipe

Prepare glass

Chill a 16- to 18-oz glass in the freezer for 5–10 minutes or fill it with ice water while you prepare other components (discard ice water before assembling).

If using nitro cold brew from a tap or can, pour 12 oz of nitro cold brew into the chilled glass, leaving roughly 2–3 inches of headspace for ice cream and foam. If you only have cold brew concentrate, dilute to taste with cold water (suggested ratio 1:1) and pour 12 oz.

Drizzle 1 tablespoon white chocolate syrup around the inside of the glass so some streaks are visible on the sides.

Using a scoop, add 2 scoops (about 4–5 oz total) of vanilla ice cream directly into the cold brew. Gently push the ice cream down so it sits partially submerged but leaves room for foam and whipped cream.

If desired, add a light additional drizzle of white chocolate syrup on top of the ice cream scoop for extra sweetness.

Combine 3 oz whole milk, 1 oz heavy cream, 1 tsp cookie butter, 1 tsp vanilla extract, and 1 tsp granulated sugar (if using) in a small jar or frothing pitcher.

Whisk vigorously with a handheld milk frother for 20–40 seconds until thick, airy, and slightly stiff. Alternatively, shake vigorously in a tightly sealed jar for 45–60 seconds or use a small French press: pump up and down 15–25 times until foamy and thick.

Allow the foam to settle for 10–15 seconds so it stabilizes but remains airy.

Spoon or pour the cookie butter cold foam gently over the ice cream and cold brew, filling the headspace and creating a distinct foam layer about 1–1.5 inches thick.

Top the foam with approximately 2 oz whipped cream, either piped or spooned to create a peak.

Drizzle 1 tablespoon caramel sauce over the whipped cream and foam in a decorative pattern.

Sprinkle 1 tablespoon crushed cookies or cookie crumble over the top, if desired, for texture and to reinforce the cookie butter flavor.

Serve immediately with a long spoon and straw so the drinker can stir the ice cream into the cold brew and enjoy layers of foam and sauce.