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The Ultimate 5-Minute Biscoff Cookie Butter Latte (Hot & Iced)

Close-up of a rich cookie butter latte topped with whipped cream and dark cookie crumbles.
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Make this rich, creamy, cafe-style cookie butter latte at home in minutes. This recipe uses Biscoff spread for a decadent, smooth flavor perfect for a quick coffee fix.

Ingredients

Scale
  • 2 shots espresso or 1/2 cup strong brewed coffee
  • 1 tablespoon cookie butter (Biscoff recommended)
  • 1 teaspoon vanilla extract
  • 1 teaspoon brown sugar (optional, for extra sweetness)
  • 1 cup milk (dairy or non-dairy)
  • Ice (for iced version)
  • Optional Topping: Whipped cream and crushed Biscoff cookies

Instructions

  1. Prepare your espresso or strong coffee. Set aside.
  2. In a small, microwave-safe bowl, combine the cookie butter and vanilla extract. Microwave for 10-15 seconds until slightly softened and easily stirrable.
  3. Stir the softened cookie butter mixture until smooth. If using, stir in the brown sugar now.
  4. Heat the milk if making a hot latte, or keep it cold for an iced version.
  5. For a hot latte: Steam or froth the milk until velvety. Pour the cookie butter mixture into your mug, add the espresso, and then pour in the steamed milk. Top with foam.
  6. For an iced latte: Pour the cookie butter mixture and espresso into a glass. Add ice. Pour the cold milk over the top. Stir well to combine.
  7. Top either version with whipped cream and crushed Biscoff cookies, if desired.

Notes

  • To mimic coffee shop cold foam, whisk 2 tablespoons of heavy cream with 1 teaspoon of cookie butter until light and fluffy, then spoon over the finished iced latte.
  • If you do not have an espresso machine, use very strong brewed coffee or cold brew concentrate for the best flavor.
  • For an extra spiced coffee drink, add a tiny pinch of cinnamon to the milk while heating.

Nutrition

Find it online: https://kitchenslang.com/cookie-butter-latte-recipe-hot-iced/