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Ultimate Easy Iced & Hot Cookie Butter Latte (Biscoff Focus)

A tall glass of iced cookie butter latte topped with whipped cream and cookie crumbles.
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Make this rich, smooth, and perfectly sweet cookie butter latte at home. This recipe uses Biscoff spread to create a cafe-style coffee drink that is ready in minutes, perfect for a cozy morning or a dessert coffee treat.

Ingredients

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

Instructions

  1. Combine the cookie butter, brown sugar (if using), vanilla extract, and a small splash of milk in your mug or shaker. Stir or whisk until the cookie butter is mostly smooth.
  2. Brew your espresso or strong coffee directly into the mixture. Stir well until the cookie butter is fully dissolved into the coffee base.
  3. For an Iced Cookie Butter Latte: Fill a tall glass with ice. Pour the coffee mixture over the ice. Top with the remaining cold milk. Stir gently.
  4. For a Hot Cookie Butter Latte: Gently heat the remaining milk until steaming. Froth the milk using a frother or by shaking it vigorously in a sealed jar. Pour the steamed milk over the coffee mixture. Spoon the foam on top.
  5. Top either version with whipped cream and a sprinkle of crushed cookie butter cookies, if desired.

Notes

  • For a creamier texture, warm the cookie butter slightly before mixing it with the espresso.
  • You can substitute cold brew concentrate for fresh espresso if you are making an iced version.
  • Use oat milk for an extra creamy, naturally sweet flavor profile.

Nutrition

Find it online: https://pureplatepath.com/cookie-butter-latte-recipe-easy-homemade/