Boisson
Iced Cookie Butter Latte with Cookie Butter Cold Foam
10 minPour 2Nutri-Score D€€
D
10 min
10 minIced Cookie Butter Latte with Cookie Butter Cold Foam
ce qu’il vous faut
Ingrédients
instant espresso powderÉpicerie4 g
warm waterBoissons180 ml- salted cookie butter syrup (for the latte base)Épicerie30 ml
whole milk (for the latte base)Produits laitiers360 ml
ice cubesAutres300 g
heavy whipping cream (cold)Produits laitiers45 ml- milk (for the cold foam)Produits laitiers30 ml
- salted cookie butter syrup (for the cold foam)Épicerie15 ml
- Biscoff cookie butter (melted, for drizzling)Épicerie20 g
par portion
Nutrition
269kcal
- Glucides
- 31 g
- Protéines
- 7 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
milk frother- measuring cup
pas à pas
Préparation
- Étape 1
Dissolve the espresso
- Add the instant espresso powder to each cup.
- Pour in the warm water and stir to dissolve the powder.
- Étape 2
Sweeten and froth the base
- Add the salted cookie butter syrup to each cup.
- Froth the mixture until foamy.
- Étape 3
Drizzle the cups
- Drizzle melted cookie butter around the inside of each cup.
- Étape 4
Fill with ice and milk
- Fill the cups with ice.
- Pour the milk over the ice.
- Étape 5
Make the cookie butter cold foam
- Combine the heavy cream, milk and salted cookie butter syrup using the 3-2-1 method.
- Froth until thick and foamy.
- Étape 6
Assemble and serve
- Pour the cold foam over each latte.
- Finish with a drizzle of cookie butter on top.