Cookie Butter Latte (Biscoff Latte)
This cookie butter latte has a base of iced espresso mixed with cinnamony sweet Biscoff spread, topped with fluffy and light cookie butter cold foam.
Servings: 1 drink
Ingredients
For latte:
- 2 shots espresso
- 1 tablespoon cookie butter
- 1/2 cup whole milk
- Ice
For cold foam:
- 1/4 cup heavy whipping cream cold
- 1 teaspoon cookie butter
Instructions
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.
Nutrition
Serving: 1drink | Calories: 399kcal | Carbohydrates: 19g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 71mg | Potassium: 309mg | Sugar: 14g | Vitamin A: 1072IU | Vitamin C: 0.5mg | Calcium: 191mg | Iron: 0.1mg