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Iced Cookie Butter Latte (with Cookie Butter Cold Foam)

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A refreshing Iced Cookie Butter Latte combining cookie butter and espresso, topped with creamy cold foam.

Ingredients

Scale
  • 2 tablespoons heavy cream
  • 1 tablespoon whole milk
  • 1 tablespoon cookie butter
  • 2 oz espresso
  • ¾ cup milk of choice
  • Ice
  • Crumbled speculoos cookies (optional for garnish)

Instructions

  1. Add 2 tablespoons of heavy cream, 1 tablespoon of whole milk, and 1 tablespoon of cookie butter to a glass for the cold foam.
  2. Blend the cold foam mixture using a milk frother or immersion blender until smooth and foamy. Set aside.
  3. In a second glass, add 1 tablespoon of cookie butter.
  4. Brew 2 oz of espresso over the cookie butter.
  5. Blend the espresso and cookie butter together until smooth using the milk frother.
  6. Fill a tall serving glass with ice.
  7. Pour ¾ cup of milk of choice over the ice.
  8. Pour the espresso mixture into the serving glass over the milk, stirring if desired.
  9. Top with the cold foam you made earlier.
  10. Garnish with crumbled speculoos cookies if desired.
  11. Enjoy your delicious Iced Cookie Butter Latte!

Notes

Best enjoyed fresh but can be stored in the fridge for up to one day. Cold foam may lose texture if stored.

Nutrition

Keywords: Iced Latte, Coffee, Cookie Butter, Cold Foam, Summer Drink

Find it online: https://alexandrarecipes.com/iced-cookie-butter-latte-cookie-butter-cold-foam/