Biscoff Cookie Butter Latte (Hot or Iced)
This biscoff cookie butter latte is espresso and frothy milk blended with Lotus Biscoff cookie butter, so it tastes like a spiced shortbread cookie in a cup. It's a 5-minute copycat you can make hot or iced.
Servings: 1 serving
Calories: 147kcal
Ingredients
- 1 shot espresso or 1/2 cup hot coffee
- 1 cup almond milk or milk of choice
- 1 tbsp cookie butter melted
- 1 tsp brown sugar
- ½ tsp vanilla extract can substitute brown sugar & vanilla extract with 1 tbsp vanilla syrup or sugar free vanilla syrup
Instructions
FOR THE HOT VERSION
- Brew the espresso. Pull one or two shots of espresso, or brew a half cup of strong coffee.
- Melt the cookie butter in. Add the cookie butter to the hot espresso and stir until it fully dissolves. Doing this while the coffee is hot keeps it from clumping.
- Add the sweetener. Stir in the brown sugar and vanilla until smooth.
- Froth the milk. Heat the milk and froth it with a handheld frother, blender, or steam wand until foamy.
- Combine and top. Pour the frothed milk over the espresso mixture, then finish with whipped cream, a drizzle of cookie butter, and crushed Biscoff cookies.
FOR THE ICED VERSION
- For an iced version, melt the cookie butter into the hot espresso the same way, then let it cool for a minute so it doesn't melt your ice. Fill a tall glass with ice, pour in the cookie butter espresso, and top with cold milk. Stir, add your toppings, and you've got an iced biscoff latte. Cold brew works great here in place of espresso.
Nutrition
Serving: 1latte | Calories: 147kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 331mg | Potassium: 43mg | Fiber: 1g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 304mg | Iron: 0.1mg