bright, cozy & always a good idea

Iced Cookie Butter Latte

Name: Iced Cookie Butter Latte
Prep time: 10 min
Total time: 10 min
Yield: 2 lattes
Ingredients: 2–4 tbsp homemade cookie butter syrup (1–2 tbsp per glass); 2 double shots of espresso (or 4 tsp instant coffee mixed with 100ml / ¼ cup + 3 tbsp water); 2 tsp light brown sugar, optional; Ice; 180ml milk of choice (¾ cup); 100ml heavy cream (¼ cup + 3 tbsp); 20ml milk (1 tbsp + 1 tsp); 30g powdered sugar (3 tbsp + 1 tsp); 2 tbsp homemade cookie butter syrup; 1 Biscoff cookie, crushed

This iced cookie butter latte is made with homemade cookie butter syrup frothed into hot espresso, poured over ice and milk, and finished with a sweet cookie butter cold foam and crushed Biscoff cookies. The recipe makes two lattes.

10 min prep
10 min total
2 lattes serves

Jump to Recipe ↓

Two iced cookie butter lattes topped with cookie butter cold foam and crushed Biscoff cookies.

A hand holding an iced cookie butter latte with a thick layer of cold foam and Biscoff crumbs.

Bold espresso, homemade cookie butter syrup and a sweet, creamy cold foam with crushed Biscoff on top.

A Note From My Kitchen

As soon as I had a jar of my cookie butter syrup in the fridge, this was the first drink I made with it. I’d tried stirring a spoonful of Biscoff spread straight into iced coffee before, and it always ended up in a sticky layer at the bottom of the glass. The syrup fixed that completely.

I wanted the topping to taste like cookie butter too, not just plain sweet cream, so the same syrup goes into the cold foam. With a little crushed Biscoff on top, it’s the iced latte I make whenever I want something that feels like a café drink without leaving the house.

What Is a Cookie Butter Latte?

A cookie butter latte is coffee and milk flavored with cookie butter, the sweet, spiced spread made from caramelized cookies like Lotus Biscoff.

This iced version uses homemade cookie butter syrup instead of the spread, so the flavor mixes smoothly into the coffee. It’s topped with a cookie butter cold foam and a sprinkle of crushed Biscoff cookies. The recipe makes two lattes.

Why You’ll Love This Recipe

Cookie butter in every layer. The syrup flavors both the coffee and the cold foam, so you taste it from the first sip to the last.
No clumps at the bottom of the glass. The syrup blends into the hot coffee in seconds, unlike cookie butter spread.
Ready in about 10 minutes. With a jar of syrup made ahead, the lattes come together quickly.
Easy to make your own. Use espresso or instant coffee, and add more or less syrup depending on how sweet you like it.

What Does It Taste Like?

It tastes like caramelized Biscoff cookies in an iced coffee. The espresso keeps it from being too sweet, while the syrup adds warm cinnamon, brown sugar and vanilla notes.

The cold foam is the sweetest, creamiest part. It slowly sinks into the latte as you drink, and the crushed cookie adds a little crunch on top.

Ingredient Notes

The exact measurements are in the recipe card below.

For the Latte

Cookie butter syrup – my homemade cookie butter syrup, made with Biscoff spread, brown sugar, cinnamon and vanilla. It goes in both the latte and the cold foam.
Espresso – a strong espresso stands up to the sweet syrup and foam. If you don’t have an espresso machine, instant coffee mixed with a little hot water works too.
Light brown sugar – optional. A little stirred into the hot coffee brings out the caramel flavor of the cookie butter.
Milk – how much you need depends on the size of your glass, so add a little more or less to fill it.
Ice – plenty of it, to keep the latte cold and give the cold foam something to sit on.

For the Cookie Butter Cold Foam

Heavy cream – gives the foam its body. Use it straight from the fridge.
Milk – a small splash loosens the cream so the foam pours instead of setting like whipped cream.
Powdered sugar – sweetens the foam and dissolves straight into the cold cream, so it stays smooth.
Cookie butter syrup – flavors the foam, so you get cookie butter in every sip.
Biscoff cookie – crushed over the top for a little crunch.

Equipment You’ll Need

You’ll need two 11oz (330ml) glasses, an espresso machine (or a kettle for instant coffee), a handheld milk frother, a small bowl, and an electric hand mixer or whisk for the cold foam.

I make the cold foam with an electric hand mixer because it’s quick and easy to control. A whisk works too; it just takes a little longer.

How to Make a Cookie Butter Latte

The full measurements and condensed method are in the recipe card at the bottom of the page.

1. Make the Cookie Butter Syrup

Make a batch of my cookie butter syrup first. It only takes a few minutes on the stove and keeps in the fridge for up to 2 weeks, so it’s worth making a full jar.

Homemade cookie butter syrup being stirred in a pan.

Smooth cookie butter syrup in a glass jar.

2. Add the Syrup and Coffee

Spoon the cookie butter syrup into the bottom of each glass. Brew a double shot of espresso into each glass, or pour in the instant coffee, and stir in the light brown sugar if you’re using it.

Use a handheld milk frother for a few seconds to blend the syrup into the hot coffee. The syrup is thick and sinks to the bottom, so frothing it while the coffee is still hot mixes it in evenly before anything cold goes in.

Cookie butter syrup in the bottom of two glasses.

Espresso frothed into cookie butter syrup in two glasses.

3. Add the Ice and Milk

Fill both glasses with ice, then pour in the milk. Leave a little room at the top for the cold foam.

Ice added to the cookie butter coffee in both glasses.

Milk poured over ice and cookie butter coffee in two glasses.

4. Whip the Cookie Butter Cold Foam

Add the heavy cream, milk, powdered sugar and cookie butter syrup to a small bowl. Whip with an electric hand mixer or a whisk until it thickens but is still pourable.

Keep an eye on it, because it changes quickly. If it’s thin and runny, it will disappear into the latte; if it’s whipped until stiff, it will sit in a heavy lump on top instead of pouring. You want it somewhere in between: thick enough to float on top, but still loose enough to pour slowly from the bowl.

5. Top and Serve

Pour the cold foam over both lattes. Crush the Biscoff cookie and sprinkle it over the top of both glasses, then serve right away.

Cookie butter cold foam poured over two iced lattes.

Crushed Biscoff cookies sprinkled over the cookie butter cold foam on two iced lattes.

Tips for the Best Cookie Butter Latte

Mix the syrup in before the ice. Cookie butter syrup thickens as it gets cold. Frothing it into the hot coffee first is what stops it from sitting at the bottom of the glass.
Start with 1 tablespoon of syrup. You can always add more. The cold foam is sweet too, so the latte underneath doesn’t need to be.
Use the cream straight from the fridge. Cold cream thickens faster and holds its texture longer once it’s on the drink.
Stop whipping as soon as the foam thickens. It goes from pourable to stiff quickly, especially with an electric mixer. If you go a little too far, whisk in a splash of milk to loosen it again.
Crush the cookie just before serving. The crumbs soften as they sit on the foam, so adding them at the end keeps a little crunch.

Make Ahead and Storage

Syrup: the cookie butter syrup keeps in an airtight jar in the fridge for up to 2 weeks. It thickens when cold, so stir it well before using.

Lattes: these are best made and served right away. The ice melts and the cold foam slowly sinks into the latte, so I don’t recommend making them ahead.

Frequently Asked Questions

Is a Biscoff Latte the Same as a Cookie Butter Latte?

Yes, more or less. Biscoff is the best-known brand of cookie butter, so a Biscoff latte is a cookie butter latte made with Lotus Biscoff spread. My syrup is made with smooth Biscoff spread, but any smooth cookie butter works.

Can I Use Biscoff Spread Instead of the Syrup?

You can, but stir it into the hot coffee until it melts completely before adding the ice and milk. Even then, cold drinks might make the spread firm up again, so it’s more likely to leave clumps at the bottom of the glass. That’s the reason I use the syrup.

Can I Use Instant Coffee?

Yes. Mix the instant coffee with a little hot water so it dissolves completely, then use it in place of the espresso. The amounts are in the recipe card.

Can I Make Just One Latte?

Yes. Halve all the ingredients. Half the cold foam is a small amount, so a whisk or a handheld milk frother is easier to use than an electric mixer.

How Can I Make It Less Sweet?

Use 1 tablespoon of syrup per glass and skip the light brown sugar in the coffee. The cold foam adds plenty of sweetness on top.

More Café-Style Drinks

If you have syrup left over, my cookie butter syrup post has more ways to use it, from cold foam to pancakes and French toast.

For another dessert-inspired iced coffee, try my tiramisu latte with a mascarpone cream topping, or my crème brûlée latte with a crackly caramelized sugar finish.

And if you love a cozy, bakery-inspired latte, my banana bread latte uses homemade banana bread syrup and banana cold foam.

← back to recipes