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.
Author:Maria
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:1 serving
Category:Beverage
Method:Stovetop
Cuisine:American
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
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.
Assemble iced latte: Fill the glass with ice. Pour the cookie butter espresso mixture over the ice.
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.
Top the iced latte: Spoon the prepared cold foam over the iced latte.
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.
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.