Have you ever had a cookie butter latte?
If not, you’ve got to try this indulgent sip that brings together all the warm cozy flavors of fall with rich, creamy coffee.
This cookie butter latte recipe features the spicy caramelized gingerbread flavor of Biscoff cookies and cookie butter spread paired with rich espresso and loads of cream.
It’s sweet, cinnamony (is that a word?), creamy and everything you could want in a dessert-like latte.
Move over pumpkin spice latte…there’s a new kid on the block.
For as long as I can remember, I’ve been a fan of Biscoff cookies. I love dunking them in coffee, enjoying them with a cup of hot tea, and munching on them with a squirt of whipped cream.
So as far as I’m concerned, a cookie butter latte is heaven. One sip of this homemade Biscoff latte, and I bet you feel the same.
Why You’ll Love this Cookie Butter Latte Recipe
- Skip the line at Starbucks and save time and money. If you’re looking for a decadent dessert latte to enjoy on your own or impress your friends, this is it!
- This homemade Biscoff cookie butter latte is surprisingly simple to make. I’ve included step-by-step instruction photos below so you can see just how easy it is to assemble.
- The only “extra” ingredients needed for this recipe are Lotus Biscoff cookies for making the crushed cookie latte topping and cookie butter spread for making homemade cookie butter syrup. The syrup only takes 5 minutes to make!
Ingredients
The latte portion of a cookie butter latte only takes 3 ingredients. A topping of whipped cream and Biscoff cookie crumbles takes it from really delicious to wow!
- Cookie Butter Syrup
- Brewed Espresso
- Milk
- Whipped Cream
- Biscoff Cookies
Cookie Butter Syrup: You’ve got options here. Make this easy 3-ingredient cookie butter syrup recipe or buy a bottle of store-bought flavored syrup.
The homemade syrup is super simple to make. All you need is Biscoff cookie butter spread, sugar and water.
Brewed Espresso: My go-to is Starbucks dark roast espresso beans. It has notes of molasses and caramel so it pairs perfectly with the spicy caramelized gingerbread flavor of Biscoff speculoos cookies.
I make espresso with the Breville Barista Express (I love it), but you can easily make this latte with a Nespresso machine, as well.
Milk: For best results, I typically steam 2% milk for lattes, just like Starbucks. It has a nice creamy consistency with lots of microfoam.
You can use your preferred milk, including non-dairy, but it will change the richness of the drink.
Whipped Cream: Whipped cream on a latte is optional, but a cookie butter latte is screaming for a generous dollop.
I absolutely love the Starbucks whipped cream recipe. It’s sweetened with vanilla syrup so it’s extra sweet and creamy.
Plus, it’s really easy to make at home.
Biscoff Cookies: For that spicy gingerbread cookie butter flavor from first sip to last, top your cookie butter latte with crushed Biscoff cookies or your favorite brand of speculoos cookies.
We eat with our eyes first (right?). And those cookie crumbs make this latte irresistible.
Can’t get enough cookie butter into your life? Try this easy recipe for homemade cookie butter coffee creamer.
How to Make a Cookie Butter Latte
- Add cookie butter syrup to mug. Use a mug that has a 16 ounce capacity or larger.
- Brew the espresso. Pour espresso shots over the syrup. If you’re using a Nespresso, you can brew directly into the mug.
- Steam the milk. If using a steam wand on an espresso machine, steam the milk to 160°F, then tap the pitcher on the counter and swirl it a few times to create a glossy wet paint look. (There shouldn’t be any large bubbles.) Otherwise, steam milk using an electric milk frother.
- Pour milk into espresso. Be sure to add a light layer of microfoam on top.
- Add latte toppings. Put a Biscoff cookie in a small baggie and crush it into crumbs using a rolling pin or heavy object. Top the cookie butter latte with whipped cream, followed by cookie crumbs.
Detailed recipe and instructions are in recipe card at bottom of post.
My Pick for Milk Frother
This is my favorite electric milk frother. It has a special disc for frothing latte milk and has a 3 cup capacity.
Tips for Making the Best Cookie Butter Latte
- Opt for homemade cookie butter syrup over store-bought. It gives the latte an authentic Lotus Biscoff flavor.
- Use espresso over brewed coffee. If you don’t have an espresso or Nespresso machine, make sure to use really strong brewed coffee in its place.
- Steam the milk to 160°F. It’s literally the sweet spot, bringing out the milk’s natural sweetness. Beyond that, it may taste of scalded milk. I use this inexpensive milk thermometer.
- Don’t skip the whipped cream and Biscoff cookie toppings. They are the pièce de résistance.
- For even more decadence, make a quick cookie butter sauce using equal parts sugar, water and cookie butter spread. Whisk over medium heat until the sugar is dissolved and spread is thinned out. Let cool.
What do Biscoff cookies taste like?
Lotus Biscoff cookies are crunchy cookies with a warm spicy flavor. They have a caramelized taste, reminiscent of gingerbread.
Together, the texture and flavor of this spicy speculoos cookie, makes them perfect for enjoying with a hot cup of coffee.
In fact, the name Biscoff comes from biscuit (the British word for cookie) and coffee.
Biscoff cookies are made by the brand Lotus, which is why this flavored latte is sometimes called a Lotus Latte.
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Cookie Butter Latte
This easy cookie butter latte recipe brings together the warm and spicy flavors of cookie butter syrup with coffee and cream. Topped with whipped cream and crunchy Biscoff cookie crumbles, this Biscoff latte is decadent, delicious and only takes minutes to make!
Ingredients
Cookie Butter Latte
- 1/4 cup cookie butter syrup
- 2 ounces brewed espresso
- 1 cup milk
Toppings (optional)
- 1 teaspoon crushed Biscoff cookies
- whipped cream
Instructions
- Add cookie butter syrup to mug. Use a mug that has a 16 ounce capacity or larger.
- Brew the espresso. Pour espresso shots over the syrup. If you're using a Nespresso, you can brew directly into the mug.
- Steam the milk. If using a steam wand on an espresso machine, steam the milk to 160 degrees F, then tap the pitcher on the counter and swirl it a few times to create a glossy wet paint look. (There shouldn't be any large bubbles.) Otherwise, steam milk using an electric milk frother.
- Pour milk into espresso. Be sure to add a light layer of microfoam on top.
- Add latte toppings. Put a Biscoff cookie in a small baggie and crush it into crumbs using a rolling pin or heavy object. Top the cookie butter latte with whipped cream, followed by cookie crumbs.
Notes
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