This cookie butter latte (Biscoff latte) has a base of iced espresso mixed with cinnamony sweet Biscoff spread, topped with fluffy and light cookie butter cold foam.
I’ve been skipping the drive-thru and starting to make more of my coffee drinks at home in the morning, that way I can control the quality of everything I put into them, and it saves me money too.
This cookie butter latte is sweet, cinnamon cookie heaven in a glass!
I mix still-hot espresso with a bit of Biscoff spread, pour over ice to chill it down, add some milk, and then top it with a whipped mixture of heavy cream and more cookie butter spread, to make the perfect fluffy and sweet cold foam topping!
And since you’re making it at home, you can choose the variety of espresso, adjust the amounts of Biscoff spread, or the types of milk you use in your drink.
Whether you need a midday pick-me-up or a sweet way to start your day, you’re going to love sipping on this cookie butter latte.
Table of Contents
Ingredients for cookie butter latte
- 2 shots of espresso – Feel free to use your favorite variety!
- Cookie butter spread – This will add sweetness and that classic Biscoff flavor to our espresso.
- Milk – Milk will help balance the flavors of the espresso and the cookie butter.
- Ice – Ice will keep this drink super cold and refreshing.
For sweet foam:
- Whipped cream – Whipped cream will froth up into a silky cloud.
- Biscoff spread – Biscoff spread will add that classic cinnamony sweet flavor to the cold foam.
How to make a cookie butter latte
Simply mix your hot espresso with the cookie butter until dissolved, and pour over ice.
Add your milk of choice.
In a separate glass, pour your heavy whipping cream and Biscoff, and using a milk foamer, blend until frothy and top your drink.
Making this iced or hot
I’m mostly an iced coffee lover so for this photo set I opted to show this cooke butter latte iced. However, if you’re a hot coffee fan you can 100% drink this hot.
All you need to do is follow the directions and just opt to not pour it over ice.
What is Biscoff spread?
Biscoff spread is also known as speculoos spread or cookie butter.
No matter their name, they’re all a smooth and creamy spread made from cinnamon shortbread cookies.
You can find Biscoff spread in most major grocery stores, next to the peanut butter, or online.
If you have a dairy sensitivity, don’t worry!
Feel free to substitute your favorite milk product, keeping in mind that they might not froth as thick as heavy whipping cream, but should still create some lighter foam for you to use as the topping.
No milk frother? No problem!
Simply place the milk and the cookie butter in a metal bowl, and use either a whisk or a hand mixer to whip up your cold foam topping.
Storage and leftovers
Unfortunately, these are best consumed after they’re made, so no leftovers here!
More coffee drink recipes
- Have a sweet tooth? Try my S’mores Iced Coffee
- Love holiday flavors? Try my Eggnog Whipped Coffee
- Looking for a tasty copycat recipe? Try my Apple Crisp Macchiato
- Craving fall flavors? Try my Pumpkin Cream Cold Brew Coffee
Cookie Butter Latte (Biscoff Latte)
- 2 shots espresso
- 1 tablespoon cookie butter
- 1/2 cup whole milk
For cold foam:
- 1/4 cup heavy whipping cream cold
- 1 teaspoon cookie butter
For iced latte:
- In your glass mix together the hot espresso shots with cookie butter. Stir to combine and set aside to cool slightly.
- Fill you glass with ice, pour in your cookie butter espresso, and top with cold foam.
For hot latte:
- In your glass mix together the hot espresso shots with cookie butter. Stir to combine.
- Steam your milk to your desired temperature and add to the hot espresso.
- Top with cold foam if desired but it will melt faster on a hot coffee versus being served iced.
For cold foam:
- Add to a liquid measuring cup and froth until the mixture is thickened but not as thick as whipped cream. You're looking for a spoonable texture.
- If you do not have a frother you can whip by hand with a whisk.