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This cookie butter latte is pure cozy in a cup! It’s creamy, spiced just right, and topped with the dreamiest cookie butter whipped cream and a dash of cinnamon. Once you try it at home, you’ll skip the coffee shop line every single time.
Coffee and donuts are the best combo! Make this biscoff latte with my sour cream donuts or apple cider donuts!
I have said many times that I didn’t become a coffee lover until I had kids. Now I can’t get my day going if I don’t have a caffeine boost.
I’ve made my fair share of coffee drinks and this is my latest copycat creation. I started with pumpkin cold foam, advanced to iced matcha latte, and now we’re making something even more decadent – this delicious cookie butter latte.
It’s rich and creamy with some warm spices mixed in for added coziness. Also, there’s a cookie butter whipped cream that goes on top that makes this latte unforgettable.
Make this once and you’ll realize that making your own cookie butter latte at home is even better than the ones you get from the store. Simple ingredients, made in 5 minutes, it gets no better than this.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Whole Milk adds creaminess to smooth out the strong flavor of the coffee. It balances the bitterness of the espresso and helps carry the flavor of the cookie butter, giving the latte a silky texture.
- Espresso Coffee is the backbone of the latte. Its strong, slightly bitter notes balance out the sweetness of the sugar and cookie butter so the drink isn’t cloyingly sweet.
- Cookie Butter Spread aka Biscoff Spread adds spiced cookie notes (think speculoos cookies with that cinnamon, nutmeg, and caramelized sugar flavor). It also contributes richness since it contains fat and sugar.
- Sugar brings out the cookie butter flavor and round out the bitterness of the espresso. It makes the latte taste more dessert-like.
- Cinnamon gives this cookie butter latter that warm and cozy flavor.
- Vanilla Extract adds depth and a smooth sweetness that ties the flavors together. It gives a “bakery” note that complements both coffee and cookie butter.
- Heavy Cream usually whipped or frothed on top, it gives the latte a luxurious, velvety finish. It adds richness and creates that café-style layering effect.
Substitutions and Variations
- Use your favorite milk of Choice, this includes whole milk, oat milk, soy milk, any plant-based milk etc., whatever kind of milk you like will work!
- Iced cookie butter latte – when you’re finished making the latte, pour it over some ice for a cold version! Ideal for warmer days.
- If you don’t have cookie butter, you can use peanut butter instead!
- Add a caramel drizzle on top if you need a sugar boost with your morning cup – no judgement!
- Add an extra shot of espresso for an extra caffeine kick! A double shot of espresso works best. The boldness cuts through the sweetness and makes the latte feel balanced, not like a milkshake.
How to Make Cookie Butter Latte
Prep: Warm the milk In a small saucepan (you can also use a milk steamer on an espresso machine or microwave), heat the milk until it’s steaming but not boiling.
Step 1: Add the cookie butter and sugar to your mug and pour the hot espresso or coffee over it and stir until smooth and melted. Then add the vanilla extract and dash of cinnamon and stir to combine.
Step 2: Slowly pour the steamed milk into the mug, holding back the foam with a spoon if you prefer a smooth latte, or go all in with the foam on top for extra creaminess.
- Then make the topping by using a milk frother or small whisk to beat heavy cream, cookie butter, and sugar together until whipped cream forms. Add on top of the latte, garnish with crushed lotus biscoff cookies and a little melted cookie butter. Add a dash of cinnamon on top and enjoy.
Pro Barista Tips
- Warm the cookie butter slightly in the microwave (10 to 15 seconds) so it stirs smoothly into the hot espresso. This prevents clumps and makes sure you get that rich, spiced flavor in every sip.
- Use a handheld milk frother, French press, or steam wand to froth the whole milk. Frothy milk creates a silky mouthfeel and gives the latte that coffee shop look.
- Heat whole milk to around 150-155°F (65-68°C). Too hot, and it scalds; too cool, and it tastes flat. You want silky microfoam with tiny, velvety bubbles, not big frothy ones.
- Coffee and milk-based drinks lose their foam quickly. Serve the latte right after making it for the best café texture.
Recipe FAQs
Yes! Just dissolve the cookie butter into the hot espresso first, then pour over ice with cold milk and top with whipped cream.
Nope. Strong brewed coffee works too, just make it concentrated so the flavor stands out against the milk and cookie butter.
Whole milk gives the creamiest texture, but oat milk, almond milk, or any dairy free option will work just fine.
Not at all! A milk frother, French press, or even a whisk can froth the milk. If you don’t have an espresso machine, strong coffee works.
Absolutely, just scale it up and make a batch for brunch or holiday mornings.
Yes, the cookie butter whipped cream can be made a day in advance. Store it in the fridge and give it a quick whip before topping your latte.
More Coffee Recipes
Breakfast
Pumpkin Cold Foam
Drinks
Iced Matcha Latte
Drinks
Creamy Espresso Martini
Christmas and Holiday Recipes
Crockpot Hot Chocolate
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cookie Butter Latte
Ingredients
- 1 cup Whole Milk, (hot)
- 3 tbsp Cookie Butter
- 2 tsp Sugar
- 2 shots Espresso, , hot (or a 1/2 cup coffee)
- 1/2 tsp Vanilla Extract
- Dash Cinnamon, (additional for topping)
Topping
- 3 tbsp Heavy Cream, (cold)
- 1 tbsp Cookie Butter
- 2 tsp Sugar
Instructions
- Warm the milk In a small saucepan (or using a milk frother or microwave), heat the milk until it’s steaming but not boiling.
- Add the cookie butter and sugar to your mug and pour the hot espresso or coffee over it and stir until smooth and melted. Then add the vanilla extract and dash of cinnamon and stir to combine.
- Slowly pour the steamed milk into the mug, holding back the foam with a spoon if you prefer a smooth latte, or go all in with the foam on top for extra creaminess.
- Then make the topping by using a milk frother or small whisk to beat heavy cream, cookie butter, and sugar together until whipped cream forms. Add on top of the latte. Add a dash of cinnamon on top and enjoy.
Notes
- Warm the cookie butter slightly in the microwave (10 to 15 seconds) so it stirs smoothly into the hot espresso. This prevents clumps and makes sure you get that rich, spiced flavor in every sip.
- Heat whole milk to around 150-155°F (65-68°C). Too hot, and it scalds; too cool, and it tastes flat. You want silky microfoam with tiny, velvety bubbles, not big frothy ones.
- Coffee and milk-based drinks lose their foam quickly. Serve the latte right after making it for the best café texture.
- Use a handheld milk frother, French press, or steam wand to froth the whole milk. Frothy milk creates a silky mouthfeel and gives the latte that coffee shop look.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the most yummy delicious latte. I absoultely love it. Your instructions are clear and it is super easy to make.