There’s something magically cozy yet refreshingly cool about this **Iced Cookie Butter Latte Recipe**. Imagine rich espresso mingling with the warm spice of cookie butter, all poured over ice and topped with whipped cream — it's like a hug in a glass, perfect for any time you want that sweet pick-me-up.
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Why You'll Love This Recipe
I genuinely love this iced latte because it blends the nostalgic flavor of cookie butter with the boldness of espresso in a way that feels indulgent but still super easy to whip up. It brings out a cozy sweetness that’s just different enough from your usual iced coffee to keep things exciting.
- Deliciously Simple: Just a few ingredients and a couple of minutes stand between you and this dreamy drink.
- Cookie Butter Flavor: That spiced, caramelized cookie butter adds a unique touch you won’t find in most lattes.
- Customizable: You can easily tweak milk types, sweetness, or even the espresso strength to suit your mood.
- Perfect for Any Season: Whether you want a cool summer refresher or a mildly sweet treat on a chill day, this latte fits right in.
Ingredients & Why They Work
Each ingredient in this Iced Cookie Butter Latte Recipe is thoughtfully chosen to create the perfect balance of creamy, spicy, and strong. Plus, snagging good-quality cookie butter and espresso powder really pays off.
- Hot Water: Just enough to dissolve the espresso powder smoothly and melt the cookie butter.
- Instant Espresso Powder: Quick and effective — it gives that rich coffee kick without needing a fancy espresso machine.
- Cookie Butter: The star of the show, bringing those cozy cinnamon, caramel, and spiced cookie vibes.
- Milk: I usually use whole milk for creaminess, but almond or oat milk works beautifully too.
- Whipped Cream: Adds indulgence and a smooth texture on top, balancing the stronger espresso flavors.
- Biscoff Cookie: Crushed as garnish, it gives the final crunchy touch and enhances the cookie butter flavor profile.
Make It Your Way
I love tweaking this iced cookie butter latte depending on my mood and what I have on hand — and you can totally do the same to make this drink feel like it’s truly yours.
- Variation: Sometimes I swap the milk for a rich oat milk to add a silky, dairy-free texture that pairs beautifully with the spiced cookie butter.
- Flavor Boost: A splash of vanilla or caramel syrup amps up the sweetness if you’re craving something extra indulgent.
- Hot Version: I’ve made this without ice on chilly mornings — just heat the milk and skip the ice for a comforting warm latte.
- Stronger Espresso: If you want a bolder coffee flavor, double the espresso powder for an energizing kick.
Step-by-Step: How I Make Iced Cookie Butter Latte Recipe
Step 1: Make the Espresso & Cookie Butter Mix
Start by heating 2 ounces of water until really hot but not boiling. I like to use a small mason jar for this step. Add the instant espresso powder and 1 tablespoon of cookie butter. Stir it really well using a milk frother if you have one — I find it helps melt the cookie butter and creates a smooth, slightly frothy espresso base. If you don’t have a frother, just shake the jar tightly and vigorously until everything is combined.
Step 2: Prepare the Glass & Ice
Next, drizzle the remaining 1 tablespoon of cookie butter around the inside of your serving glass. When you pour the ice in, some cookie butter sticks to the glass, which tastes so good in every sip. Fill the glass fully with ice — I like to pack it tight to keep the drink cold longer.
Step 3: Combine Espresso & Milk
Pour your espresso-cookie butter mixture over the ice, then add 6 ounces of your choice of cold milk. I usually use whole milk for richness but oat milk gives a lovely flavor, too. Give it a gentle stir to combine everything just right.
Step 4: Finish with Whipped Cream & Cookie Crumbles
Top your latte with a generous swirl of whipped cream. For that final touch, crush a Biscoff cookie right on top — it adds that crunchy texture and doubles down on the cookie butter vibe.
Top Tip
When I first made this Iced Cookie Butter Latte Recipe, I was surprised at how much difference the mixing method makes. Here are some things I've learned that uplevel your latte game and keep it smooth every time.
- Using a Milk Frother: It quickly emulsifies the espresso and cookie butter, preventing graininess and improving texture.
- Drizzle Cookie Butter Inside Glass: Pulls extra flavor into each sip as the cookie butter slowly dissolves around the ice.
- Fresh Crushed Biscoff: Adds that perfect crunch and intensifies the cozy spice notes.
- Avoid Overheating Water: Too-hot water can make the espresso powder taste bitter, so aim for just off-boil.
How to Serve Iced Cookie Butter Latte Recipe
Garnishes
I usually keep it simple with some whipped cream and a sprinkle of crushed Biscoff cookies right on top. Sometimes I add a light dusting of cinnamon or nutmeg for a warm spice twist that pairs beautifully with the cookie butter’s caramel flavor.
Side Dishes
This iced latte pairs perfectly with buttery pastries — think croissants, cinnamon rolls, or even a light cookie. One afternoon, I tried it alongside a slice of apple tart, and the autumn spices really harmonized with the lattemaking the whole experience cozy and delightful.
Creative Ways to Present
For special occasions, I like serving this latte in a clear glass mug layered perfectly so you can see the swirling cookie butter inside. Adding edible gold dust on top of the whipped cream has wowed guests. You can also rim the glass with crushed Biscoff for an extra crunchy surprise in every sip.
Make Ahead and Storage
Storing Leftovers
I usually store leftover iced cookie butter latte in a sealed container in the fridge, without the ice. This keeps it fresh for up to a week. Just give it a good stir before you pour it over fresh ice. It’s a real time-saver if you want to enjoy this treat again later!
Freezing
Freezing this latte isn’t something I do often, but if you want to experiment, try freezing the espresso-cookie butter base separately in ice cube trays. Then blend these cubes with milk for a quick iced latte boost.
Reheating
If you prefer your latte warmed up, heat just the milk portion gently on the stove or microwave before mixing it with the espresso-cookie butter blend. Avoid overheating to prevent bitterness and splitting of the milk.
Frequently Asked Questions:
You can, but espresso powder gives a concentrated, bold flavor that regular coffee might lack. If using brewed coffee, make it strong and reduce the hot water used to dissolve the cookie butter to avoid diluting the latte too much.
While Lotus Biscoff is the classic choice, there are many good cookie butter brands like Trader Joe’s, President’s Choice, and Walmart’s varieties. Look for 'Speculoos spread' on the label if 'cookie butter' isn’t listed.
Absolutely! Use a plant-based milk like oat, almond, or soy and make sure your cookie butter doesn’t contain dairy ingredients. Many cookie butters are naturally vegan, but it’s always good to check the label.
Stored properly in a sealed container without ice, this latte keeps well in the refrigerator for up to a week. Just stir well before serving and add fresh ice.
Final Thoughts
This Iced Cookie Butter Latte Recipe has become one of my favorite little indulgences to create and share. It’s comforting yet refreshing, quick to make, and feels a bit like a secret treat you can enjoy anytime. Give it a try — you might find it’s your newfound go-to when you want a delicious twist on your usual coffee break.
Print
Iced Cookie Butter Latte Recipe
- Prep Time: 3 minutes
- Cook Time: 1 minute
- Total Time: 4 minutes
- Yield: 1 serving
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Description
A deliciously creamy and sweet iced latte infused with rich cookie butter and espresso, topped with whipped cream and crunchy Biscoff cookie crumbs for the perfect cozy treat.
Ingredients
Espresso Mixture
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 2 tablespoons cookie butter divided and melted
Latte
- 6 ounces milk
- Whipped cream for topping
- 1 Biscoff cookie crushed for garnish
Instructions
- Prepare the espresso base: In a small measuring cup or mason jar, combine the hot water, instant espresso powder, and 1 tablespoon of melted cookie butter. Stir together using a milk frother or seal the mason jar and shake vigorously until well combined and frothy.
- Prepare the glass: Drizzle the remaining 1 tablespoon of cookie butter inside the glass, swirling it around to coat the sides, then fill the glass with ice cubes.
- Assemble the latte: Pour the prepared espresso mixture and 6 ounces of milk into the glass over the ice and cookie butter drizzle.
- Top the latte: Add a generous swirl of whipped cream on top, then sprinkle crushed Biscoff cookie crumbs over the whipped cream for a crunchy, flavorful garnish.
Notes
- Store leftover iced latte without ice in a sealed container in the refrigerator for up to one week.
- Any brand of cookie butter can be used; it may also be labeled as Speculoos spread.
- Try adding flavor syrups like vanilla for a personalized twist.
- To serve hot instead, omit the ice and gently warm the milk on the stovetop or microwave before mixing.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
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