Skip to content
Menu
Iced Cookie Butter Latte with Cookie Butter Cold Foam
Drink

Iced Cookie Butter Latte with Cookie Butter Cold Foam

10 minServes 2Nutri-Score D€€
from @kceastlanddd1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • instant espresso powderPantry4 g
  • warm waterBeverages180 ml
  • salted cookie butter syrup (for the latte base)Pantry30 ml
  • whole milk (for the latte base)Dairy360 ml
  • ice cubesOther300 g
  • heavy whipping cream (cold)Dairy45 ml
  • milk (for the cold foam)Dairy30 ml
  • salted cookie butter syrup (for the cold foam)Pantry15 ml
  • Biscoff cookie butter (melted, for drizzling)Pantry20 g

per serving

Nutrition

269kcal

Carbs
31 g
Proteins
7 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • milk frother
  • measuring cup

step by step

Method

  1. Dissolve the espresso

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

  2. Sweeten and froth the base

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

  3. Drizzle the cups

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

  4. Fill with ice and milk

    • Fill the cups with ice.
    • Pour the milk over the ice.
    Step 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.
    Step 5

  6. Assemble and serve

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