Description
A rich and indulgent Iced Cookie Butter Latte featuring a creamy cookie butter cold foam, combining the warm flavors of espresso with the sweet spice of speculoos cookie butter served over cold milk and ice for a refreshing treat.
Ingredients
Cookie Butter Cold Foam
- 2 tbsp heavy cream
- 1 tbsp whole milk
- 1 tbsp cookie butter
Latte
- 1 tbsp cookie butter
- 2 oz espresso
- ¾ cup milk of choice (2% used)
- Ice
- Crumbled speculoos cookies (optional for garnish)
Instructions
- Prepare the Cold Foam: Add the heavy cream, whole milk, and 1 tablespoon of cookie butter to a glass. Using a milk frother or immersion blender, blend the mixture until it is smooth and foamy. Set this cold foam aside for later use.
- Mix the Espresso and Cookie Butter: In a separate glass, add 1 tablespoon of cookie butter. Brew 2 ounces of espresso directly over the cookie butter. Use a milk frother to blend the espresso and cookie butter together until the mixture is smooth. Set this aside.
- Assemble the Latte: Fill a tall serving glass with ice and pour in ¾ cup of your milk of choice (2% milk preferred). Pour the blended espresso mixture over the iced milk. Stir gently if desired to combine.
- Top with Cold Foam and Garnish: Spoon the prepared cookie butter cold foam on top of the latte. Garnish with crumbled speculoos cookies if desired. Enjoy your delicious iced cookie butter latte!
Notes
- You can substitute the milk of choice based on dietary preferences such as almond, oat, or soy milk.
- Crumbled speculoos cookies add a lovely texture and should be added just before serving.
- To make the cold foam extra creamy, use cold heavy cream and milk.
- If you don’t have a milk frother, an immersion blender works well to create the foam.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
