Iced Cookie Butter Latte Recipe

Brew espresso

Pull two shots (about 2 oz / 60 ml) of hot espresso. If you don't have an espresso machine, brew 1/2 cup very strong coffee.

In a small bowl or jar, combine 2 tbs cookie butter and 1 tbs vanilla syrup (if using). Warm gently in 10–15 second bursts in the microwave or stir until it loosens and becomes pourable but not hot.

Place 1 cup of ice into a tall glass. Pour the cold milk over the ice. Add the warmed cookie butter mixture and stir briskly until the cookie butter is evenly dispersed through the milk. Taste and adjust sweetness with more syrup if desired.

Pour the hot espresso slowly over the milk and ice (this creates light swirling layers). Set aside while you make the cold foam.

Combine 1 cup cold heavy cream, 1/4 cup cold milk, 2 tsp cookie butter, 1 tsp powdered sugar, and 1/4 tsp vanilla extract in a tall jar or chilled milk frother pitcher.

If using a handheld frother or electric milk frother: froth the mixture for 20–45 seconds until it becomes thick, velvety foam that holds soft peaks. If using a jar: seal tightly and shake vigorously for 60–90 seconds until thickened. If using a blender: pulse on medium for 10–15 seconds and watch carefully to avoid over-whipping.

Taste the foam; if you want it sweeter or more cookie flavor, gently fold in up to 1/2 tsp extra cookie butter dissolved in 1/2 tsp warm milk.

Sprinkle 2 tbs crushed Biscoff cookies on top of the espresso-milk mixture where you will drop the foam.

Spoon or gently pour the sweet cookie butter cold foam over the top of the iced latte so it sits on the surface, creating a thick layer.

Drizzle 1 tsp melted cookie butter over the foam in a thin stream. Finish with a light sprinkle of additional crushed cookies for texture and appearance.

Serve immediately with a straw or spoon. Stir before drinking if you prefer a uniform cookie butter flavor throughout.