Enjoy the warm spices and caramelized flavors of a homemade cookie butter latte in an impossibly easy way with this four-ingredient recipe. With no coffee syrups to buy or make or any ahead-of-time prep, this cozy fall and winter coffee drink can be whipped up in minutes.
I'm not a latte-every-day kind of girl, but there's something about when the temperatures (finally) dip lower that makes me crave one on a cozy weekend afternoon. Fits in with the whole crunchy leaves, pumpkin candle, fleece jacket aesthetic, you know?
Because I'm mostly just a black coffee drinker, I don't often have pump-top coffee syrups at home and usually am not up for making one myself ahead of time. So! Quick and easy is the name of my homemade coffeehouse drink game.
Just like another seasonal favorite, a homemade eggnog latte, this cookie butter latte can be brewed in a moment's notice. Made with real cookie butter so no syrups are needed, it melts smoothly to provide both warm spice flavor and brown sugar sweetness. Pair it with rich espresso and vanilla-scented steamed milk and you have yourself a specialty coffeehouse beverage at a fraction of the price.
What You'll Need
- Cookie Butter: Pretty much any creamy variety I've seen is all good to use (the classic Biscoff cookie butter spread from Lotus, Trader Joe's Speculoos cookie butter, fancier brands, etc.). Just don't get crunchy!
- Milk: Use your preferred type. Types with a little fat to them usually froth more effectively than non-fat or non-dairy milks, but those can still work well (see notes below).
- Espresso: Again, your preference. I'm using a medium-roast espresso here.
- Vanilla Extract: Just a little bit to add a special edge to a homemade latte without having to mess around with syrups. Do measure precisely because the flavor can be overwhelming if too much is added. If heating the milk on the stovetop, add the vanilla extract at the end once the pan is off the heat. Extended heating can mute the flavor.
Easy Steps
- Step 1: Brew espresso and pour it hot into the mug over the cookie butter.
- Step 2: Let sit for a few minutes so the cookie butter melts. Meanwhile, heat and froth the milk and vanilla extract.
- Step 3: Whisk the espresso/cookie butter until smooth.
- Step 4: Pour in the heated and frothed vanilla milk and serve with a shake or two of cinnamon.
Frothing Milk Without Specialty Tools
If you don't have an all-in-one milk heating/frothing device - or even a frothing wand - there are still options to make steamed and foamy milk for homemade lattes.
- Heat Milk - Pour milk into a small saucepan and set it on the stove over low heat. Heat until small bubbles begin appearing around the outside edge of the pan. Do not let it come to a boil! Once heated, remove from the heat and stir in vanilla extract.
- Froth - At this point use a frothing wand if you have one, but if not, transfer milk to a high-powered blender and blitz until foamed up, or pour into a heat-safe jar and shake vigorously. Use caution when blending or shaking hot milk.
Tips and Tricks
- Making multiple lattes - You won't run into an issue with heating milk in a saucepan, but if using a milk frother like an Aeroccino, be mindful of its maximum liquid capacity. I recommend preparing enough milk for one cookie butter latte at a time.
- Low-fat/non-dairy milk - These will not froth as much as higher fat or dairy milk varieties. If you don't have a frothing machine or device, I suggest heating it and then blitzing it in a high-powered blender for the best froth. You can see this in action in this peppermint tea latte post.
- Stir as needed - If letting a latte sit for some time, give it a quick stir before sipping to ensure the melted cookie butter, espresso, and milk are well combined.
- Serving suggestion - A shake or two of ground cinnamon is a nice complementary pairing, but if you really want to go for it, a dollop of whipped cream would be quite tasty, too. And as for what to serve alongside, it's a little on the nose, but Lotus Biscoff cookies dunked into a cookie butter latte until slightly softened and then eaten? Heavenly.
More Warm and Cozy Drinks
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Cookie Butter Latte
Ingredients
- 2 Tablespoons creamy cookie butter (see note)
- 2 shots (2 ounces) hot brewed espresso
- ⅔ cup milk of your choice
- ¼ teaspoon vanilla extract
- Ground cinnamon for topping
Instructions
- Place cookie butter at the bottom of a mug large enough to fit the latte (minimum 10-ounce capacity).
- Brew two ounces of hot espresso in your preferred manner, whether using an espresso machine (brew it right into the mug over the cookie butter) or a stovetop moka pot (pour two ounces in the mug over the cookie butter). Let the espresso sit and "melt" the cookie butter for a minute or two as you prepare the milk.
- Meanwhile, heat and froth milk and vanilla extract.If you have a standalone frother (like an Aeroccino), you can do this all at once, making sure not to exceed the maximum liquid capacity. Do this in batches if preparing multiple lattes at once.If you do not, heat milk over low on the stovetop until small bubbles appear around the edges of the pan. Remove from heat, stir in the vanilla extract, and use a frothing wand, blend in a high-powered blender until foamed, or vigorously (and carefully) shake heated milk in a sealed jar.
- Whisk/stir the espresso/cookie butter well until smooth, then pour in the frothed milk and foam. Top with a sprinkle of cinnamon.
Notes
- If your latte sits for a period of time, give it a stir before sipping to best reintegrate the ingredients.
- If preparing multiple lattes at once and using an Aeroccino or similar machine to heat and froth the milk, prepare the milk for one drink at a time to avoid an overflow. One beverage will likely put you close to its maximum capacity.
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
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