Cookie Butter Latte Recipe

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A close-up of a creamy iced beverage in a glass, topped with crushed cookie crumbs and ice, slightly overflowing at the rim.

This easy cookie butter latte is a cozy, homemade copycat of the Dunkin' Cookie Butter Cloud Latte. Made with simple ingredients in minutes, it’s rich, smooth, and full of warm spiced cookie butter flavor, perfect hot or iced.

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Prep Time: 5

Servings: Latte

Author: Michelle

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.

Cuisine American, Copycat Recipes

Course Beverages, Breakfast, coffee

Nutrition