New Iced Cookie Butter Latte Recipe

Brew coffee

Brew 1 cup of strong coffee or pull a double shot (about 2–3 oz) of hot espresso. Keep it hot while you prepare the rest so the cookie butter dissolves easily.

Emulsify cookie butter into hot coffee

Place 2 tablespoons cookie butter and 1 tablespoon simple syrup into a small heatproof bowl or the steaming pitcher. Pour about 3–4 tablespoons of the hot brewed coffee/espresso over the cookie butter. Whisk vigorously or use an immersion blender/frother until the cookie butter is fully melted and integrated into a smooth syrup (about 20–30 seconds).

Add steamed milk (if you want warm base)

If you prefer a richer base, steam 3 tablespoons milk until warm and slightly foamy, then whisk into the cookie butter-coffee mixture. If serving iced, you can skip steaming and use a small splash of warm milk or add the milk cold when assembling.

Fill a tall glass (12–16 oz) with 1 cup ice cubes.

Pour the cookie-butter-coffee mixture over the ice, scraping all the flavored syrup into the glass.

Add 1 cup cold milk to the glass. If you want extra creaminess, stir in 1 teaspoon sweetened condensed milk now. Stir gently to combine. Taste and add more simple syrup or condensed milk if you want it sweeter.

Optionally, for a layered look, pour the milk first over ice, then slowly spoon the cookie-butter-coffee mixture on top so it creates a marbled effect before stirring.

Top with 2 tablespoons whipped cream if using.

Sprinkle 1 teaspoon crushed speculoos cookie crumbs over the top, then finish with a pinch of ground cinnamon or nutmeg and a tiny pinch of flaky sea salt to enhance flavor contrast.

Serve with a straw and stir before drinking to evenly distribute the cookie butter flavor. Enjoy immediately.