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Cookie Butter Latte (Biscoff Latte) Recipe

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3.8 from 15 reviews

A rich and indulgent Cookie Butter Latte combining the warm flavors of espresso and creamy cookie butter, perfect served hot or iced with a luscious cold foam topping made from whipped cream and cookie butter.

Ingredients

Espresso Base

  • 2 shots espresso
  • 1 tablespoon cookie butter

Milk and Foam

  • 1/2 cup whole milk
  • Ice (for iced latte)
  • 1/4 cup heavy whipping cream (cold)
  • 1 teaspoon cookie butter (for cold foam)

Instructions

  1. Prepare espresso and cookie butter mixture: Brew 2 shots of hot espresso. In your serving glass, mix the hot espresso shots with 1 tablespoon of cookie butter, stirring until fully combined. For iced lattes, set aside to cool slightly.
  2. Assemble iced latte: Fill the glass with ice. Pour the cookie butter espresso mixture over the ice.
  3. Make cold foam: In a liquid measuring cup, combine 1/4 cup cold heavy whipping cream with 1 teaspoon cookie butter. Froth or whisk the mixture until it thickens to a spoonable but not whipped cream consistency. If you don’t have a frother, use a whisk and whip by hand.
  4. Top the iced latte: Spoon the prepared cold foam over the iced latte.
  5. Assemble hot latte (alternative): After mixing espresso and cookie butter, steam 1/2 cup whole milk to your preferred temperature. Pour the steamed milk into the espresso mixture in the glass.
  6. Optional cold foam topping for hot latte: You can add the cold foam on top, but it will melt faster than on iced coffee.

Notes

  • Cold foam adds a creamy texture without overpowering the latte’s flavor.
  • Steamed milk can be substituted with any preferred milk alternative, though the texture might vary.
  • The cookie butter adds sweetness and a spiced cookie flavor without extra sugar.
  • For stronger coffee flavor, increase espresso shots as desired.
  • Use whole milk for the creamiest texture; low-fat options can be used but will change mouthfeel.
  • Foaming and whisking times may vary depending on equipment.