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
Scale
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
