Why snack on or dunk Biscoff cookies into your coffee when you can blend the cookie butter right in? This Iced Cookie Butter Latte is a Biscoff lover’s dream—made with a cookie butter and espresso base, your milk of choice, and a creamy cookie butter cold foam topping. It doesn’t get any butter than this!
Take one quick look around Coffee Copycat and you'll (very) quickly learn that Fall is my jam. From Pumpkin spice lattes and chai, apple macchiatos and iced apple caramel cream lattes, to pecan oat milk cortados and salted pecan cream cold foams, I’m all about cozy coffee creations once the temps start to drop.
But this year, there’s a new fall favorite in town: the Biscoff Cookie Butter Latte. With rich caramel notes, bold espresso, creamy milk, and a dreamy cookie butter cold foam, it’s everything you love about a cozy coffee shop drink—just made easier (and cheaper) at home.
It’s comforting yet refreshing, the perfect drink for those in-between days of fall. Whether you’re cheering on the kids at weekend games, strolling the pumpkin patch, or curling up with a good book, this latte hits the sweet spot every time.
Jump to:
- What Is A Cookie Butter Iced Latte?
- What Does it Taste Like?
- Why You'll Love Iced Cookie Butter Lattes
- Ingredients
- Substitutions
- How to Make and Iced Cookie Butter Latte
- Recipe Success Tips
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- FAQs
- Nutritional Info
- Other Iced Latte Recipes
- Iced Cookie Butter Latte (w/Cookie Butter Cold Foam)
What Is A Cookie Butter Iced Latte?
In one word: perfection. 😉
In more detail, this Cookie Butter Latte is an iced latte flavored with Biscoff’s signature cookie butter. Made from caramelized, buttery Biscoff cookies—traditionally enjoyed with coffee (the name “Biscoff” actually combines biscuit and coffee)—this sweet, creamy spread pairs beautifully with espresso for a cozy, comforting drink. But that’s not all: we’ll top the latte with a cookie butter cold foam for an extra creamy finish, giving this cookie butter coffee true hall-of-fame status.
What Does it Taste Like?
This Biscoff Cookie Butter Latte tastes like Biscoff cookies blended right into your favorite iced latte. A tablespoon of cookie butter is mixed with freshly brewed espresso, then poured over ice and your milk of choice, and finished with a light, creamy, yet indulgent cookie butter cold foam. Each sip is cool and velvety, with deep coffee notes and plenty of caramelized Biscoff cookie essence. It’s the perfect cozy-weather sipper—and one that gives the iconic PSL a run for its money!
Why You'll Love Iced Cookie Butter Lattes
- Dessert in a Drink. A European-bakery inspired coffee? Sign. Me. Up!
- Quick and Easy. Faster than grabbing your keys and heading to the drive-thru!
- Affordable. Making it at home costs just a fraction of what you’d pay at Starbies—and no need to remember that complicated Starbucks secret menu order!
- Cozy. With its beloved caramelized cookie flavor, rich espresso, creamy milk, and luxurious cookie butter–infused cold foam, it’s one of my favorite comforting drinks for fall and early winter.
Ingredients
The list of ingredient is short, which means less prep and more time to sit back and savor each sip. Here's what you'll need:
- Biscoff Cookie Butter - A dreamy, creamy spread made from speculoos cookies that gives this drink its signature flavor. You’ll need two tablespoons—one for the espresso and one for the cold foam. You can find cookie butter online (affiliate link above), at well-stocked grocery stores, or at Trader Joe’s (sold as Speculoos Cookie Butter Spread). Warning: it’s dangerously good straight from the jar, so do yourself a favor and grab two!
- Espresso - Pull two shots (about 2 ounces) using an espresso machine, Nespresso maker, Moka pot, or even a French press.
- Milk - You’ll need 1 tablespoon of whole milk for the cold foam. Make the latte with whole milk for richness, or use 2% or non-dairy milk for a lighter option.
- Heavy Cream - Two tablespoons of heavy cream blend with the milk and cookie butter to create a velvety, luxurious foam.
Substitutions
- Coffee - Use 2–3 ounces of very strong brewed coffee instead of espresso for a lower-caffeine drink or if you don’t have a way to make espresso.
- Milk - Make the latte with non-dairy milk for a lighter option. Swap in coconut milk for the cold foam to keep it rich and creamy.
- Heavy Cream – Coconut cream or non-dairy whipping cream both make great substitutes, keeping the foam light and velvety and reducing the dairy.
How to Make and Iced Cookie Butter Latte
There's no need to remember how to order a Cookie Butter Latte off the Starbucks secret menu—this drink is easier (and cheaper) to make at home.
Step 1: Make Cookie Butter Espresso. Add 1 tablespoon of cookie butter to a glass. Brew the espresso over it. Using a milk frother, blend the mixture until smooth. Set aside.
Step 2: Make Cookie Butter Cold Foam. Add the cold foam ingredients to a second glass. Using the milk frother, blend until smooth and foamy. Set aside.
Step 3: Assemble. Add ice to a tall serving glass. Pour in the milk of choice, then top with the espresso mixture. Stir if desired.
Step 4: Top with Cookie Butter Cold Foam. Top the Biscoff latte with the cookie butter cold foam and crumbled cookies, if desired. Drink up!
Recipe Success Tips
- Pull Fresh Espresso. Espresso is best enjoyed freshly brewed. Its heat also helps melt the cookie butter, making it easier to blend. Add the cookie butter to a glass, then pull the espresso directly over it before blending.
- Blending Alternatives. Don’t have a milk frother? While good-quality options (affiliate link) are pretty affordable, you can also blend the espresso base and cold foam using an immersion blender.
- Mind the temperature. Cold foam whips up best with heavy cream and whole milk straight from the fridge.
- Make it a triple or quad. Need an extra boost? Add another shot (or two) of espresso. For a quad, double the rest of the ingredients and use a larger glass to keep the flavors balanced.
Optional Variations & Dietary Adjustments
- Dairy-Free - Make the latte with non-dairy oat, almond, or soy milk, and use coconut milk and coconut cream for the cold foam. (Biscoff Cookie Butter is naturally dairy-free!) The result: a bona fide DF treat.
- Extra Cozy - Blend a generous pinch of ground cinnamon with the espresso and cookie butter for extra comforting, cozy vibes.
- Make it Hot - Too chilly for an iced latte? Steam and froth the milk, blend the espresso with 2 tablespoons of cookie butter, combine, and top with crumbled cookies for a warming twist.
- Omit the Cold Foam - For a lighter, everyday version, blend the espresso with 2 tablespoons of cookie butter before pouring over iced milk. Top with cookie crumbles for a simpler yet still delicious treat.
Serving Suggestions
It’s never a bad time to whip up and enjoy this Biscoff Latte recipe:
- Banish Bleary Eyes: Froth up a tall glass to start your morning on the right foot. Extra sleepy? Add a third shot of espresso!
- Mid-Morning Pick-Me-Up: Add a sweet twist to your coffee break to power through emails, projects, or errands.
- Afternoon Treat: Nothing says “you’re almost there” like a cookie butter iced coffee!
- Spiked: Add a boost of caffeine and fun to happy hour by swapping 2 ounces of milk with 1½ shots of vodka and ½ shot of coffee liqueur.
- Weekend Outing: Assemble your latte in an insulated mug to take on the go—perfect for everything from the pumpkin patch and apple picking to running errands.
- Sunday Afternoon Recharge: Cuddle up with a tall glass and your favorite book or show for a few quiet moments that refill your tank for the week ahead.
FAQs
You can make these lattes plant-based, though not certified vegan. While Biscoff cookies are vegan and dairy-free, the cookie butter itself isn’t certified vegan due to shared manufacturing equipment. To make the drink plant-based, use non-dairy milk for the latte and coconut milk and coconut cream for the cold foam.
Certainly! Simply use decaffeinated espresso. For a lower-caffeine option, substitute strong brewed coffee or use just one shot of espresso.
Technically, you can mix the espresso with the cookie butter ahead of time, but I don’t recommend it—espresso is always best pulled fresh! The cold foam should also be made right before serving for the best texture and flavor.
Nutritional Info
Coming in at 376 calories per serving, this cookie butter latte would be considered more of a dessert drink than a typical coffee. The majority of the 29 grams of carbohydrates come from sugar—mostly from the cookie butter—and the 26 grams of fat per serving are on the higher side. Nonetheless, this Biscoff Cookie Butter Coffee is still lighter than many Starbucks drinks and can absolutely fit into a balanced diet when enjoyed with intention and moderation.
While the sugar and fat content are notable, the 8 grams of protein (from 2% milk) are worth mentioning—they help support daily protein goals and add a touch of satiation. The sodium is also quite reasonable, with 157 mg per serving being manageable for most healthy individuals.
To make the drink lighter—bringing it down to roughly 200 calories per serving and making it more of an everyday indulgence—omit the cold foam topping and sprinkle the latte with a teaspoon or two of cookie crumbles instead.
Total nutritional content per serving is:
- Calories: 376 calories
- Total Fat: 26 grams
- Protein: 8 grams
- Sodium: 157 mg
- Carbohydrates: 29 grams
- Sugar: 22 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other Iced Latte Recipes
Iced Cookie Butter Latte (w/Cookie Butter Cold Foam)
Equipment
- 1 milk frother (or blender)
Ingredients
Cookie Butter Cold Foam:
- 2 tablespoon heavy cream
- 1 tablespoon whole milk
- 1 tablespoon cookie butter
Cookie Butter Latte:
- 1 tablespoon cookie butter
- 2 oz espresso
- ¾ cup milk of choice (I used 2%)
- ice
- crumbled speculoos cookies optional for garnish
Instructions
- Add the cold foam ingredients to a glass. Using a milk frother or immersion blender, blend until smooth and foamy. Set aside.
- Add 1 tablespoon cookie butter to a second glass and brew espresso over the top of it. Using the milk frother, blend the espresso mixture until smooth. Set aside.
- Add ice to a tall serving glass and pour in milk of choice. Top with the espresso mixture and stir if desired.
- Top the latte with the cookie butter cold foam and crumbled speculoos, if desired. Drink up!
Notes
- Pull Fresh Espresso. Espresso is best enjoyed freshly brewed. Its heat also helps melt the cookie butter, making it easier to blend. Add the cookie butter to a glass, then pull the espresso directly over it before blending.
- Blending Alternatives. Don’t have a milk frother? While good-quality options (affiliate link) are pretty affordable, you can also blend the espresso base and cold foam using an immersion blender.
- Mind the temperature. Cold foam whips up best with heavy cream and whole milk straight from the fridge.
- Make it a triple or quad. Need an extra boost? Add another shot (or two) of espresso. For a quad, double the rest of the ingredients and use a larger glass to keep the flavors balanced.
Nutrition
xoxo Megan
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