Cookie Butter Iced Latte at home 🧸

Ingredients

• 1 tablespoon Cookie Butter (smooth, spreadable)
• 2 shots Espresso (about 60 ml, freshly brewed and hot)
• 8 ounces Whole Milk (cold, can be steamed if desired)
• 2 tablespoons Chabani Cookie Butter Creamer (adds extra cookie butter flavor)

Instructions

1. Add Cookie Butter

   Place 1 tablespoon of cookie butter into the bottom of a serving glass.

   Time: PT1M

2. Brew Espresso Over Butter

   Brew two shots (≈60 ml) of hot espresso directly onto the cookie butter.

   Time: PT2M

   Temperature: hot

3. Stir Until Smooth

   Quickly stir the mixture until the cookie butter is fully dissolved and the espresso is uniform.

   Time: PT1M

4. Chill the Espresso

   Place the glass in the freezer for about 5 minutes to cool the espresso.

   Time: PT5M

5. Prepare Milk Mixture

   In a separate container, combine 8 oz whole milk with 2 tablespoons of Chabani Cookie Butter creamer. Stir until blended.

   Time: PT2M

6. Assemble the Latte

   Remove the chilled espresso from the freezer and pour it over the milk‑creamer mixture.

   Time: PT1M

7. Final Mix and Serve

   Give the latte a quick stir, taste, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g