Easter Egg Cold Brew Recipe

Chill a 16-20 oz serving glass in the refrigerator for a few minutes if desired. Pour 12 oz of chilled nitro cold brew into the glass, leaving about 2–3 inches of headspace for ice cream and foam.

Drizzle 1.5 tablespoons of white chocolate syrup around the inside of the glass before adding the cold brew to create streaks of flavor in the cup (optional).

Add 2 scoops of vanilla ice cream directly into the cold brew. The ice cream will float and slowly melt into the brew, creating a creamy texture.

After the ice cream is in place, lightly drizzle 1 tablespoon of caramel sauce over the top of the ice cream. Reserve a small extra drizzle for finish.

Make the cookie butter cold foam

Combine 1 cup cold whole milk, 2 tablespoons cookie butter, 1/4 tsp vanilla extract and 1/2 tablespoon simple syrup (if using) in a jar or milk frother. If using a handheld frother or electric milk frother, froth on cold setting until the mixture is thick and velvety (about 20–30 seconds). If using a blender, blend on low for 10–15 seconds until foamy but not hot. The foam should be stiff enough to sit atop the ice cream and drink.

Spoon or gently pour the cookie butter cold foam over the ice cream, filling the remaining headspace in the glass and creating a layered look.

Top the foam with about 1/2 cup whipped cream, creating a pleasing mound.

Drizzle the reserved caramel sauce over the whipped cream. Add an extra thin drizzle of white chocolate syrup if desired.

Sprinkle 1 teaspoon crushed cookie or chocolate shavings over the top for garnish.

Serve immediately with a straw and a long spoon to scoop ice cream. If you prefer a colder, more diluted drink, add up to 1/2 cup ice into the glass before adding the cold brew (do not add ice if you want maximum creaminess from the ice cream).