Cookie Butter Latte

Ingredients

• 18 grams Espresso Coffee Beans (freshly ground for 2 shots (≈60 ml))
• 200 ml Whole Milk (for steaming; can use any milk you prefer)
• 2 tablespoons Speculoos Cookie Butter (store‑bought or homemade)
• 1 tablespoon Dark Caramel Sauce (for drizzling on top)
• 100 ml Heavy Cream (chilled)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 teaspoon Granulated Sugar (for sweetening the cold foam)
• 1 teaspoon Sugar Cookie Sprinkles (for garnish; can crush sugar cookies if unavailable)
• 1 cup Ice Cubes (use fresh, clear ice)

Instructions

1. Make Cookie Butter Syrup

   Combine the speculoos cookie butter with 30 ml of hot water in a small saucepan. Stir over low heat until smooth and pourable.

   Time: PT2M

   Temperature: 60°C

2. Brew Espresso

   Load the freshly ground coffee into the espresso machine and pull two shots (≈60 ml).

   Time: PT5M

   Temperature: 93°C

3. Steam Milk

   Steam the whole milk to about 65 °C, creating a light micro‑foam. If you don’t have a steam wand, heat the milk in the microwave for 45 seconds and whisk vigorously.

   Time: PT2M

   Temperature: 65°C

4. Prepare Vanilla Sweet Cream Cold Foam

   In a chilled bowl, combine heavy cream, vanilla extract, and granulated sugar. Whisk until the mixture thickens but is still pourable (soft peaks). Refrigerate for 2‑3 minutes before using.

   Time: PT5M

5. Assemble the Iced Latte

   Fill the tall glass with ice cubes. Pour the brewed espresso over the ice, add the cookie butter syrup, then slowly add the steamed milk, stirring gently to combine.

   Time: PT2M

6. Add Vanilla Sweet Cream Cold Foam

   Spoon the vanilla sweet‑cream cold foam on top of the latte, allowing it to sit in a thick layer.

   Time: PT1M

7. Finish with Caramel Drizzle and Sprinkles

   Drizzle the dark caramel sauce over the foam in a decorative pattern, then sprinkle the sugar‑cookie sprinkles on top.

   Time: PT1M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

45 g

Fat

25 g

Fiber

1 g