Cookies & Cream Latte Recipe

Brew

Pull 2 shots of espresso (about 60 ml). If you don't have an espresso machine, brew 1 cup (240 ml) of very strong coffee (use about 2 tablespoons extra grounds) and set aside.

In the bottom of your serving cup, add 1 tablespoon chocolate cookie syrup (or chocolate sauce) and 1 teaspoon vanilla syrup if using. Stir to combine.

Add 2 tablespoons crushed chocolate sandwich cookies to the syrup in the cup and gently muddle with the back of a spoon to release some cookie flavor without making it completely gritty.

Steam or Heat Milk

Combine 10 oz whole milk and 1 tablespoon heavy cream in a milk pitcher. Steam until milk reaches about 140–150°F (60–65°C) and has velvety microfoam. If you don't have a steamer, heat milk and cream on the stove or in the microwave until hot (but not boiling), about 30–45 seconds in the microwave, then froth with a handheld frother for 30–45 seconds until foamy.

If you prefer sweeter drink, stir 1 teaspoon granulated sugar or simple syrup into the hot milk before pouring.

Pour the hot espresso (or strong coffee) into the cup over the cookie-syrup mixture. Stir briefly to combine espresso with the cookie syrup and crushed cookie bits.

Gently pour steamed milk into the cup, holding back foam with a spoon; then spoon desired amount of foam on top to create a layered latte texture.

Top with 2 tablespoons whipped cream if using. Sprinkle the reserved 1 teaspoon crushed cookies over the whipped cream or foam and finish with 1 teaspoon chocolate drizzle or shavings for visual appeal.

Serve immediately with a long spoon or straw so the cookie bits can be stirred into the drink while sipping.