Iced Cookie Butter Latte

Ingredients

• 2 tablespoons Cookie Butter (smooth, speculoos‑style spread)
• 2 pods Bianco Doppio Espresso Pods (each pod makes a double shot (about 2 oz) of espresso)
• 2 pumps Vanilla Bean Syrup (approximately 30 ml total; use a pump bottle or measure 1 tablespoon)
• 200 ml Oat Milk (chilled; any barista‑grade oat milk works best)
• 1 cup Ice Cubes (roughly 10‑12 cubes, add more if you like extra chill)

Instructions

1. Melt Cookie Butter

   Place 2 tablespoons of cookie butter in a microwave‑safe cup and heat on high for about 30 seconds, stopping halfway to stir for an even melt.

   Time: PT30S

2. Brew Espresso Directly Over Butter

   Insert two Bianco Doppio pods into your espresso machine and brew the double shots directly into the melted cookie butter. Give a quick stir to combine.

   Time: PT1M

3. Add Vanilla Bean Syrup

   Add two pumps (≈30 ml) of vanilla bean syrup to the espresso‑cookie butter mixture and stir until fully incorporated.

   Time: PT15S

4. Add Oat Milk and Ice

   Pour 200 ml of chilled oat milk over the mixture, then add 1 cup of ice cubes. Stir gently to chill the latte without diluting it too quickly.

   Time: PT45S

5. Final Mix and Serve

   Give the latte one last quick stir, taste, and adjust sweetness if needed. Serve immediately in a tall glass.

   Time: PT15S

Nutrition Facts

Calories

300

Protein

4 g

Carbohydrates

38 g

Fat

14 g

Fiber

2 g