Description
A deliciously indulgent Iced Cookie Butter Latte topped with creamy cookie butter cold foam and optional crumbled speculoos cookies for extra texture and flavor, perfect for a cozy yet refreshing coffee treat.
Ingredients
Cold Foam
- 2 tbsp heavy cream
- 1 tbsp whole milk
- 1 tbsp cookie butter
Espresso Mixture
- 1 tbsp cookie butter
- 2 oz espresso
Latte
- ¾ cup milk of choice (2% milk recommended)
- ice
- crumbled speculoos cookies (optional garnish)
Instructions
- Make the Cold Foam: Add 2 tablespoons heavy cream, 1 tablespoon whole milk, and 1 tablespoon cookie butter to a glass. Using a milk frother or immersion blender, blend the ingredients until smooth and foamy. Set this aside for topping your latte later.
- Prepare the Espresso Mixture: In a second glass, combine 1 tablespoon cookie butter with 2 ounces of freshly brewed espresso. Use a milk frother to blend until the cookie butter is fully incorporated and the mixture is smooth. Set aside.
- Assemble the Latte: Fill a tall serving glass with ice cubes. Pour in ¾ cup of your chosen milk. Slowly add the blended espresso mixture on top. Stir gently if desired to combine flavors evenly.
- Add the Finishing Touch: Spoon the prepared cookie butter cold foam over the top of your latte. For an extra special touch, sprinkle crumbled speculoos cookies over the foam. Enjoy immediately.
Notes
- Use freshly brewed espresso for the best flavor and crema.
- Cookie butter cold foam can be made ahead and refrigerated briefly but is best served fresh.
- Substitute milk of choice such as oat, almond, or soy for a dairy-free version.
- Adjust sweetness by adding extra cookie butter according to taste.
- Crumbled speculoos cookies add a delightful crunch and can be omitted if unavailable.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Beverage
- Method: Blending
- Cuisine: American
