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There’s something about ordering a cookie butter latte at a coffee shop that feels like a little luxury moment. But let’s be honest… paying $6–$8 for one drink adds up fast.
So instead? We’re making it at home.
This easy iced Biscoff latte is rich, creamy, perfectly spiced, and comes together in minutes. Warm espresso melts into silky cookie butter, gets poured over cold milk and ice, then topped with a thick, dreamy cold foam. It tastes bakery-level fancy, without leaving your kitchen.
If you love Biscoff, speculoos, or sweet espresso drinks, this one is about to be on repeat.
Since you are here and love strong coffee recipes, check out this Crumbl Biscoff White Chip Cookies Copycat Recipe, this Biscoff Pie Crust Recipe, these 20-Cent Healthy Green Shots at Home with No Juicer, this Starbucks Sugar Cookie Latte with Almond Milk, or this Starbucks Brown Sugar Cold Foam Recipe.
Table of Contents
- Why This Cookie Butter Latte Is Going Viral
- What Does a Cookie Butter Latte Taste Like?
- Ingredients for this easy Biscoff cookie butter latte recipe
- How to make a homemade cookie butter latte recipe
- How to Make It Hot Instead
- Tips and Tricks for the best results
- Frequently asked questions – FAQ
- Cookie Butter Iced Latte Recipe
Why This Cookie Butter Latte Is Going Viral
- Costs a fraction of a coffee shop drink
- Takes 5 minutes to make
- Works hot or iced
- Customizable with dairy or non-dairy milk
What Does a Cookie Butter Latte Taste Like?
A cookie butter latte tastes like caramelized spiced cookies melted into espresso. It’s sweet, slightly nutty, warm with cinnamon and brown sugar notes, and incredibly smooth. Think gingerbread meets creamy latte.
Ingredients for this easy Biscoff cookie butter latte recipe
Here’s what you need to make this easy cookie butter latte at home:
- Ice Cubes – keep the drink refreshing and chilled.
- Milk – whole milk works beautifully, but oat milk or almond milk are great too.
- Espresso – bold and strong to balance the sweetness.
- Cookie Butter – Biscoff or speculoos spread both work.
- Heavy Cream – for thick, luscious cold foam.
- Milk (for foam) – helps the cream froth smoothly.
- Crushed Biscoff Cookies – optional but highly recommended for texture.
How to make a homemade cookie butter latte recipe
- Brew your espresso and stir in the cookie butter while it’s hot until smooth and fully melted.
- Fill a glass with ice and pour in the cookie butter espresso then top with the milk.
- Froth the heavy cream, milk, and a spoonful of cookie butter with a handheld milk frother until thick and silky.
- Spoon the cold foam over the latte and sprinkle with crushed cookies.
How to Make It Hot Instead
Skip the ice and warm your milk before pouring it into the espresso-cookie butter mixture. You can steam and froth the milk if you have a machine for that classic latte texture.
Tips and Tricks for the best results
- Stir the cookie butter into hot espresso immediately. The heat melts it smoothly and creates a silky base.
- Use strong espresso. Cookie butter is sweet, so a bold coffee keeps the drink balanced.
- For thick café-style foam, use mostly heavy cream. Add just a splash of milk so it froths but still sits on top.
- Taste before adding the foam. Adjust sweetness or add another shot if needed.
- Add a tiny pinch of salt. It makes the caramelized cookie flavor pop.
Frequently asked questions – FAQ
Yes, use this instant espresso coffee instead!
Hot lattes are great for winter or the colder months, allowing you to enjoy your favorite flavors still. To make this recipe as a hot version, simply don’t use ice cubes and be sure to at least heat the milk, or even steam and froth the hot milk if you can.
Absolutely. You can use strongly brewed regular hot coffee that’s been cooled, cold brew coffee, or cooled instant coffee. If you can’t get espresso because you don’t have an espresso machine, you can always use instant espresso from a packet.
It shouldn’t matter; most brands will taste similar with only slight flavor differences. You can use either Biscoff cookie spread or Trader Joe’s Speculoos cookie butter. It’s all about what’s easiest for you and more convenient to find.
To make this Starbucks copycat cookie butter latte recipe, you can use any milk of choice as long as it’s on the creamier side, so the drink has a nice texture. You can use whole milk or any plant-based milk like oat milk, soy milk, cashew milk, or unsweetened almond milk.
The first thing you’ll want to do is remove the ice so it doesn’t melt and water down your drink. You can do so by fishing each cube out with a fork or passing the liquid through a fine-mesh sieve to catch the ice. Then, put the leftover coffee in an airtight container, such as a mason jar, and store it in the refrigerator. It should last for 3 to 4 days.
Cookie Butter Iced Latte Recipe
Ingredients
- Ice cubes
- 3/4 cup milk whole milk, oat milk, or your favorite
- 2 shots espresso or ½ cup strong brewed coffee, cooled
- 1 & 1/2 tablespoons cookie butter Biscoff or Trader Joe’s Speculoos
Cold foam
- 3 tablespoons heavy cream
- 1 tablespoon milk
- 2 teaspoons cookie butter
- Crushed Biscoff cookies for topping optional
Instructions
- Brew the espresso in a small cup with the cookie butter, give it a good stir to combine.
- Fill your serving cup with ice cubes and pour in the milk then pour the espresso cookie butter mixture over the milk.
For the cold foam
- Froth the heavy cream, cookie butter, and milk together until thick and creamy.
- Pour the cold foam on your cookie butter latte, decorate with some biscoff cookie crumbs, and enjoy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
