Cookie Butter Latte
A cookie butter latte made by pulling two shots of espresso and topping with whole milk and Biscoff cookie butter heated together in the microwave and frothed until smooth and frothy. Finished with whipped cream, a drizzle of warm melted cookie butter, and a dusting of cinnamon. Five ingredients, five minutes, and a latte that tastes like a Biscoff cookie dissolved into the most indulgent cup of coffee you have ever had.
Ingredients
- 2 shots espresso or 1/4 cup strongly brewed coffee
- 1 cup whole milk
- 2 tsp cookie butter
- pinch of salt
- whip cream optional but highly encouraged
- 1 tsp melted cookie butter for drizzling
- cinnamon for dusting
Instructions
- Pull 2 shots of espresso and pour into a mug.
- In a tall glass measuring cup, heat milk and cookie butter in the microwave for about 1 min.
- Use a hand frother to froth milk until cookie butter is dissolved and combined and milk is frothy.
- Top espresso with frothy milk and a generous portion of whip cream.
- Finish by drizzling warmed cookie butter on the top and a sprinkle of cinnamon.
- Enjoy!