Description
A rich and creamy iced latte featuring the irresistible flavor of cookie butter combined with espresso and milk, topped with whipped cream and crunchy Biscoff cookie crumbs for an indulgent treat.
Ingredients
Espresso Mixture
- 2 ounces hot water
- 2 teaspoons instant espresso powder
- 1 tablespoon cookie butter (divided and melted)
Drink
- 6 ounces milk
- Ice cubes
- Whipped cream, for topping
- 1 Biscoff cookie, crushed (for garnish)
Instructions
- Prepare Espresso Mixture: In a small measuring cup or a mason jar, combine the hot water, instant espresso powder, and one tablespoon of melted cookie butter. Stir well using a milk frother or secure the lid on the mason jar and shake vigorously until all ingredients are fully blended and smooth.
- Prepare Glass: Drizzle the remaining tablespoon of cookie butter inside the glass, coating the sides. Fill the glass with ice cubes to chill the drink thoroughly.
- Assemble the Latte: Pour the prepared espresso mixture and cold milk into the ice-filled glass, stirring gently to combine the flavors.
- Add Toppings: Generously top the latte with whipped cream, then sprinkle crushed Biscoff cookie crumbs over the whipped cream for a delightful crunchy finish.
Notes
- Use full-fat or your preferred milk for creaminess; dairy-free alternatives also work well.
- Adjust the cookie butter amount for more or less sweetness and flavor intensity.
- To make it vegan, use plant-based milk and dairy-free whipped cream.
- For a stronger coffee flavor, increase the espresso powder slightly.
- Serve immediately for best taste and texture.
