Cookie Butter Cloud Latte
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If you want a cookie butter latte that actually tastes like cookie butter, this is it.
This easy Biscoff latte is rich, cozy, and full of that warm, spiced flavor without a long list of syrups or complicated steps. The cookie butter is melted right into the coffee and topped with a dreamy cloud of cookie butter foam. Every sip is smooth, creamy, and flavorful.
Over the years, I’ve basically turned my kitchen into my own private coffee shop. I love figuring out how to make seasonal or specialty drinks year-round, without needing a full setup or extra time.
This iced cookie butter latte recipe is inspired by the Dunkin Cookie Butter Cloud Latte and has been simplified so you can make it between busy meetings or for a quick afternoon pick-me-up.
It’s simple, fast, and just sweet enough to feel like a treat, and it’s made with actual Biscoff cookie spread rather than cookie butter flavored extracts.
Why This Recipe Works
- Cookie butter in every layer – The cookie butter is in both the iced coffee and the cold foam, so the flavor is strong and makes the latte creamy.
- The cookie butter foam – the foam is an extra layer of flavor and creaminess, and is just a delight on top of this latte. I’ll tell you exactly how to make the foam without melting any Biscoff spread or using artificial cookie butter flavoring.
- Balanced, not overly sweet – you can control exactly how sweet you want this latte. The cookie butter added to black espresso is not overly sweet at the start. This allows you to add a sweetener later (if you want).
Ingredients
- Coffee or espresso– I brew a double shot of espresso for this latte. But 1/2 cup of strong brewed coffee works great. This will give you the option of making this latte regular or decaf!
- Milk– Nonfat or low-fat works best for a light, creamy foam. Whatever I use in the foam, I’ll use in the latte portion as well. For a dairy free option, the barista blend oat milk is my choice, for both the latte and as a swap in the foam.
- Heavy cream– This is what makes the foam thick, creamy and cloud like.
- Cookie butter– Use creamy Biscoff spread or Trader Joe’s Speculoos cookie butter in this recipe. Don’t use the crunchy variety.
- Flavored syrup (optional)– This is optional, but if you like a sweet coffee, I recommend adding sweetener to the foam to make it taste like the Dunkin version. Vanilla syrup, brown sugar syrup, or maple syrup all work. I find two teaspoons in the foam is perfect for me, but you can adjust as much as you want to match your sweet tooth!
How To Make A Cookie Butter Latte
Step 1:
Add 1 tablespoon cookie butter to the bottom of a mug.
Step 2:
Brew espresso or hot coffee directly over the Biscoff spread. Use a spoon to stir the mixture smooth.
Step 3:
Make the cookie butter foam by combining one tablespoon of cookie butter, the milk, heavy cream, and syrup (if using) in a small mason jar or cup.
Use a fork or handheld whisk to lightly break up the cookie butter. You don’t need to mix it smooth, just break up the lump of spread.
Use a handheld frother, or hand mixer to whip the mixture into a foam. At first, it won’t look like it’s coming together, but keep frothing, and the cookie butter will smooth out.
Whisk for 60-90 seconds until thickened and creamy. Set aside.
Step 4:
Fill a glass with ice and top with your milk of choice.
Step 5:
Pour the espresso with cookie butter over the top of the ice and milk.
Top with your cookie butter foam and enjoy!
Don’t Have A Milk Frother?
No frother? No problem. You can whisk the foam by hand with a small whisk or use a handheld mixer. For a double batch, a stick blender or mini food processor works great.
Variations
You can enjoy this latte hot, iced, or as a cold brew. Here’s how to adjust the recipe for each.
Hot Cookie Butter Latte
Brew the coffee over the cookie butter and skip the ice. Warm your milk first before adding it to the espresso.
Make the foam, and pour it over the top of the latte. It will melt into the coffee as it sits, and make the latte extra creamy.
Cookie Butter Cold Brew
This is a stronger, less milky version of the latte, perfect if you like your coffee bold and still want that cookie butter flavor.
- Add 1 tablespoon cookie butter to a cup and melt it slightly so it mixes smoothly.
- Whisk it into 6–8 oz cold brew coffee and then pour it into a glass filled with ice.
- Finish with the cookie butter cold foam
Tips for the Best Cookie Butter Latte
- Brew the espresso over the cookie butter to melt it into the coffee before pouring it over ice.
- For foam, break up the lump of cookie butter before frothing. The whisk on a frother is pretty strong, and after a few seconds it will whip the cookie butter smooth.
- The foam won’t be as thick as whipped cream, it’s meant to be poured onto the top of a latte. If you want a thicker cold foam, add one more tablespoon of heavy cream.
Using Premade Iced Coffee
If you’re working with cold brew coffee or bottled espresso like STOK or Starbucks, I recommend melting the cookie butter before adding it to the cold coffee:
- Microwave the cookie butter just until runny
- Whisk it into the cold coffee until smooth
- Pour over ice, with the milk, and finish with the foam
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Cookie Butter Latte Recipe
Equipment
- Handheld Milk Frother (a handheld mixer or whisk works too!)
Ingredients
For The Coffee
- 2 shots espresso, see note
- 1 tablespoon creamy cookie butter
- 1/2 cup milk of your choice
Cookie Butter Cold Foam
- 1 tablespoon creamy cookie butter
- 2 tablespoons low fat or skim milk
- 2 tablespoons heavy cream
- 2 teaspoons of vanilla syrup or brown sugar syrup, plus more to taste (optional)
Instructions
- Add 1 tablespoon of cookie butter to the bottom of a mug.
- Brew hot espresso or strong coffee directly over the cookie butter. Stir it with a spoon until fully melted and smooth.
- Fill a glass with ice and add the 1/2 cup of milk. Pour the cookie butter coffee over the top. Note: if you like your coffee sweet, add flavored syrup at this stage too.
- To make the foam, add 1 tablespoon of cookie butter, 2 tablespoons of milk, 2 tablespoons of heavy cream, and the syrup (if using) to a small jar or cup. Use a fork or small whisk to break up the cookie butter. No need to make it completely smooth at this stage.
- Use a handheld frother or a hand mixer to whip the mixture. At first, the cookie butter will lump up, but after a few seconds it will come together and smooth out.
- Whip for 60–90 seconds, until thickened, creamy and pourable (it will be thinner than whipped cream). Set aside.
- Pour the cookie butter foam over the latte. Serve immediately.
Notes
- 1/2 cup of strongly brewed regular or decaf coffee can be used instead of espresso.
- For a dairy free latte, swap the milk and cream for Barista blend or “extra creamy” oat milk.
- Thicker Foam: The foam will not be as thick as whipped cream. For a thicker foam, use three tablespoons of heavy cream instead of two.
- Hot Cookie Butter Latte: Brew the coffee over the cookie butter and warm your milk first before adding it to the espresso. Make the foam, and pour it over the top of the latte. It will melt into the coffee as it sits.
- Cookie Butter Cold Brew: Melt 1 tablespoon of cookie butter just until smooth, then whisk it into 6–8 oz cold brew coffee. Pour over ice and finish with the cookie butter cold foam.
- Using Bottled Iced Coffee: Instead of brewing hot espresso over the cookie butter, melt the cookie butter first and whisk it into the cold coffee before pouring over ice.
