Iced Cookie Butter Latte (w/ Cookie Butter Cold Foam)

Why you’ll love this recipe

I love how fast and easy this drink is to prepare, especially when I am craving something from a coffee shop but do not want to leave home. The cookie butter adds a warm, spiced sweetness that pairs beautifully with espresso. I also enjoy how customizable it is, since I can adjust the milk or sweetness to my taste. The cold foam on top makes every sip creamy and luxurious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp heavy cream
• 1 tbsp whole milk
• 1 tbsp cookie butter
• 1 tbsp cookie butter
• 2 oz espresso
• ¾ cup milk of choice (I used 2%)
• ice
• crumbled speculoos cookies (optional for garnish)

Directions

I start by adding the cold foam ingredients, which are the heavy cream, whole milk, and cookie butter, into a glass. I use a milk frother or immersion blender to blend everything until it becomes smooth and foamy, then I set it aside.

In a second glass, I add 1 tablespoon of cookie butter and brew the espresso directly over it. I blend this mixture with the milk frother until it is fully smooth and combined.

I fill a tall serving glass with ice and pour in my milk of choice.

I add the espresso mixture over the milk and stir it if I want everything fully combined.

I finish by topping the drink with the cookie butter cold foam and sprinkle crumbled speculoos cookies on top if I feel like adding a garnish.

Servings and timing

I make 1 serving with this recipe.

I only need about 5 minutes from start to finish, which makes it perfect for a quick homemade coffee.

Variations

I like to switch up the milk depending on what I have on hand, such as almond milk or oat milk for a dairy-free option. Sometimes I add a splash of vanilla extract for extra depth of flavor. When I want a stronger coffee taste, I use a double shot of espresso. I also enjoy drizzling a little extra melted cookie butter on top for a more decadent finish.

Storage/reheating

I prefer to drink this latte fresh since the foam and texture are best right after making it. If I need to prepare part of it ahead, I can mix the espresso and cookie butter and store it briefly in the refrigerator.

I do not reheat this drink, as it is meant to be served cold. If it sits too long, I give it a quick stir before drinking.

FAQs

Can I make this without an espresso machine?

I can use strong brewed coffee instead of espresso, though I find the flavor slightly less intense.

What is cookie butter?

I use a spread made from spiced cookies, often called speculoos, which has a smooth and slightly caramelized flavor.

Can I make the cold foam without a frother?

I can whisk it by hand or shake it in a jar, though I find a frother gives the best texture.

Is this drink very sweet?

I find it moderately sweet because of the cookie butter, but I can adjust the amount to suit my taste.

Can I make it dairy-free?

I can substitute the milk and cream with plant-based alternatives, though the foam may be slightly less rich.

Conclusion

I really enjoy how quick and indulgent this iced cookie butter latte is. It gives me a café-style drink at home with minimal effort, and the combination of espresso and cookie butter always feels comforting and satisfying. It is one of my favorite ways to treat myself in just a few minutes.