Iced Cookie Butter Latte

Pro tips

• Melt the cookie butter gently to avoid separation; use low heat or let it sit at room temperature until pourable.
• Layer the melted cookie butter at the bottom of the glass before adding ice and espresso so it coats and flavors each sip.
• Whip the cold foam just before serving; overbeating will turn it into whipped cream rather than a light, airy foam.
• Use freshly brewed espresso for the best flavor; cooled or instant espresso will lack the crema and intensity needed to cut through the sweetness.

Substitutions

• Vanilla sweet cream → Half-and-half or whole milk (lighter body, less sweetness)
• Biscoff cookies → Crushed digestive biscuits or gingersnaps (similar crunch and flavor profile)
• Heavy cream → Coconut cream or oat cream (dairy-free alternative for the cold foam)

Storage & make-ahead

Best enjoyed fresh; prepare up to 2 hours ahead and store the cold foam separately in the refrigerator, then assemble just before serving.

Equipment

espresso machine or Moka pot · milk frother or whisk (for cold foam)

Can I make this without an espresso machine?

Yes, use strong brewed coffee or instant espresso powder mixed with hot water as a substitute for the two shots of espresso.

How do I make the cold foam topping?

Whisk together heavy cream and melted cookie butter until soft peaks form, then dollop on top of the finished drink.

What can I use instead of Biscoff cookies?

Crushed gingerbread snaps, graham crackers, or digestive biscuits work as alternatives for garnish.

Is this recipe dairy-free?

No, the recipe contains vanilla sweet cream and heavy cream; substitute with oat milk creamer or coconut cream for a dairy-free version.

Can I prepare this ahead of time?

Prepare the cold foam up to 2 hours ahead; assemble the drink immediately before serving to prevent the espresso from becoming diluted.