Cookie Butter Latte Recipe

The first time I made a cookie butter latte at home, it was purely accidental. I had a jar of cookie butter sitting on my counter, a chilly afternoon, and a strong craving for something comforting but indulgent.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start with 1 cup (240 ml) freshly brewed espresso or extra-strong coffee. This is the flavor foundation, so quality matters. Use espresso shots, a moka pot, French press, or pour-over any method that delivers a bold, full-bodied cup works beautifully.

Step 2

Pour 1 cup (240 ml) milk into a small saucepan and warm it gently over medium heat. Heat until the milk is steaming and hot to the touch, but do not let it boil.

Step 3

Once the milk is warm, add 1½ tablespoons cookie butter (Biscoff or speculoos spread) directly to the saucepan. Whisk gently but continuously until the cookie butter fully melts and blends into the milk. This step is essential for creating a smooth, creamy texture with no lumps.

Step 4

With the cookie butter fully blended, enhance the latte by adding 1–2 teaspoons brown sugar or maple syrup, depending on your preferred sweetness level. Cookie butter already brings natural sweetness, so start small and adjust for perfect balance.

Step 5

Pour 1 cup (240 ml) freshly brewed espresso or strong coffee into a large mug to create the bold base of the latte. Slowly add the warm cookie butter milk mixture, allowing the flavors to blend naturally. Stir gently to achieve a smooth, well-balanced texture.

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