Iced Cookie Butter Coffee

Name: Iced Cookie Butter Coffee With Cold Foam
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: American
Ingredients: 2 tbsp instant coffee granules; 2 tbsp hot water; 3 tbsp cookie butter spread, divided; 1 cup ice; 1/2 cup sweet cream coffee creamer; 3 tbsp crushed cookie butter cookies, divided; 1/4 cup heavy whipping cream; 1 tbsp brown sugar syrup

This Iced Cookie Butter Coffee combines instant coffee with sweet cookie butter spread, creamy coffee creamer, and homemade cold foam for a dessert-like drink that rivals café versions.

🌍American 🏷️Iced coffee 🏷️Cookie butter coffee 🏷️Biscoff coffee 🏷️Coffee Drink

🏷️

🏷️Sweet

-0:00

jenmoralesfam04onTikTok

Total

5 min

Servings

1

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by jenmoralesfam04

-0:00

jenmoralesfam04onTikTok

Ingredients

2 tbsp instant coffee granules
2 tbsp hot water
3 tbsp cookie butter spread, divided
1 cup ice
1/2 cup sweet cream coffee creamer
3 tbsp crushed cookie butter cookies, divided
1/4 cup heavy whipping cream
1 tbsp brown sugar syrup

8 Ingredients

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Instructions

1
In a small glass, combine the instant coffee granules and hot water. Use a milk frother to whip until foamy.
2
Line the inside of a tall serving glass with about 2 tablespoons of cookie butter spread.
3
Fill the glass with ice.
4
Pour the sweet cream coffee creamer over the ice.
5
Add about 2 tablespoons of the crushed cookie butter cookies into the glass.
6
Pour the frothed coffee mixture over the top.
7
To make the cold foam, combine the heavy whipping cream and brown sugar syrup in a separate glass. Use a milk frother to whip until it thickens into a foam.
8
Pour the cold foam over the coffee.
9
Garnish with a drizzle of the remaining cookie butter spread and a sprinkle of the remaining crushed cookies.
10
Stir well and enjoy.

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Tips & Notes

Pro tips

Mix instant coffee with hot water first to fully dissolve before adding ice—undissolved granules create grittiness.
Chill the cookie butter mixture in the fridge for 10 minutes before adding ice to prevent the ice from melting too quickly.
Whip the cold foam to stiff peaks just before serving; it will deflate if made more than 5 minutes ahead.
Reserve larger cookie crumbles for garnish and crush smaller pieces finely to stir into the drink base for even cookie butter distribution.

Substitutions

Sweet cream coffee creamer → half-and-half or whole milk (thinner texture, less sweetness)
Brown sugar syrup → maple syrup or caramel sauce (changes flavor profile slightly)
Heavy whipping cream → heavy coconut cream (dairy-free cold foam alternative)
Cookie butter cookies → Biscoff cookies or digestive biscuits crushed (similar spiced-cookie effect)

Storage & make-ahead

Prepare the iced coffee base without foam and refrigerate for up to 4 hours; make cold foam fresh just before serving.

Equipment

electric mixer or milk frother (for cold foam) · tall glass or coffee cup

Common Questions

Can I make this without instant coffee?

Yes. Brew 1/2 cup of strong brewed coffee, cool it completely, then substitute for the instant coffee mixture. Reduce added water accordingly.

What's the best way to make the cold foam?

Whip heavy cream with brown sugar syrup using an electric mixer or frother until stiff peaks form, about 2–3 minutes. Use immediately for best texture.

Can I prepare this ahead?

Brew the instant coffee and chill it overnight. Make the cold foam just before serving. Store the prepared drink without foam for up to 4 hours.

Is this drink dairy-free?

No—it contains sweet cream coffee creamer and heavy whipping cream. Replace both with oat or almond milk creamer and coconut cream for a dairy-free version.