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Iced Cookie Butter Latte with Cookie Butter Cold Foam
Napój

Iced Cookie Butter Latte with Cookie Butter Cold Foam

10 minPorcje: 2Nutri-Score D€€
od @kceastlanddd1 importugotowano 0 razy
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Składniki

2 osoby
  • instant espresso powderSpiżarnia4 g
  • warm waterNapoje180 ml
  • salted cookie butter syrup (for the latte base)Spiżarnia30 ml
  • whole milk (for the latte base)Nabiał360 ml
  • ice cubesInne300 g
  • heavy whipping cream (cold)Nabiał45 ml
  • milk (for the cold foam)Nabiał30 ml
  • salted cookie butter syrup (for the cold foam)Spiżarnia15 ml
  • Biscoff cookie butter (melted, for drizzling)Spiżarnia20 g

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Wartości odżywcze

269kcal

Węglowodany
31 g
Białko
7 g
Tłuszcz
13 g
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Przybory

  • milk frother
  • measuring cup

krok po kroku

Przygotowanie

  1. Dissolve the espresso

    • Add the instant espresso powder to each cup.
    • Pour in the warm water and stir to dissolve the powder.
    Krok 1

  2. Sweeten and froth the base

    • Add the salted cookie butter syrup to each cup.
    • Froth the mixture until foamy.
    Krok 2

  3. Drizzle the cups

    • Drizzle melted cookie butter around the inside of each cup.
    Krok 3

  4. Fill with ice and milk

    • Fill the cups with ice.
    • Pour the milk over the ice.
    Krok 4

  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.
    Krok 5

  6. Assemble and serve

    • Pour the cold foam over each latte.
    • Finish with a drizzle of cookie butter on top.
    Krok 6
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