Cookie Butter Cold Foam Latte

This cookie butter cold foam latte combines rich espresso with a homemade brown sugar cookie butter syrup and a thick, creamy cold foam made with even more cookie butter. It’s sweet, spiced, and tastes like a cozy fall drink you’d order at a coffee shop. 

What Makes This Cookie Butter Latte So Good

I love pretty much anything made with Biscoff cookie butter, so when I started seeing cookie butter drinks pop up at coffee shops and all over social media, I knew I had to make my own version at home. I wanted something that tasted like a Biscoff latte but with an extra creamy finish, which is where the cookie butter cold foam comes in.

My secret trick is the cookie butter flavor gets added twice. The homemade syrup sweetens the espresso and milk with brown sugar, vanilla, cinnamon, and that warm caramelized cookie flavor, while the cold foam adds another layer of rich cookie butter on top.

As you drink the latte, the thick cold foam slowly melts into the espresso and milk, making every sip a little creamier. I also love that one batch of syrup keeps in the fridge for up to a week, so once it’s made, you can put together another cookie butter latte in just a few minutes. I'm warning you, just one won't be enough!

Ingredients

For the syrup:

• 1 cup water
• ½ cup brown sugar
• ½ cup cookie butter
• 1 teaspoon vanilla paste
• Dash of cinnamon

For the cold foam:

• 6 oz heavy cream
• 2 oz cookie butter syrup
• 1 tablespoon powdered sugar

For the latte:

• 2 oz espresso
• 1 oz cookie butter syrup
• 10 oz milk of choice
• Cold foam, to top

Ingredient Notes

• Cookie butter: Smooth Biscoff cookie butter works best because it melts easily into the warm syrup and gives the latte that caramelized, lightly spiced cookie flavor. Other smooth cookie butter spreads will work too.
• Brown sugar: Brown sugar deepens the caramel flavor of the cookie butter and makes the syrup taste warmer and richer than granulated sugar would. Light or dark brown sugar both work, with dark brown sugar giving you a stronger molasses flavor.
• Vanilla paste: Vanilla paste adds a rich vanilla flavor and little flecks throughout the syrup. Try using my homemade vanilla bean paste. Regular vanilla extract works great as a 1:1 substitute.
• Heavy cream: Heavy cream gives the cookie butter cold foam its thick, creamy texture and helps it hold on top of the latte instead of immediately disappearing into the drink. Make sure it’s very cold before whipping.
• Espresso: A double shot of espresso gives the latte enough bold coffee flavor to balance the sweet cookie butter syrup and cold foam. Strong brewed coffee or cold brew concentrate can work too, but the latte will taste slightly different.
• Milk: Use whichever milk you normally like in iced lattes. Whole milk makes the drink richer, while oat milk pairs especially well with the warm cinnamon and cookie butter flavors.

How to Make Cookie Butter Latte with Cold Foam

Step 1: Make the cookie butter syrup

Add the water, brown sugar, cookie butter, vanilla paste, and cinnamon to a small saucepan. Cook over medium-low heat, whisking frequently, until the mixture reaches a gentle simmer and the cookie butter is completely melted.

Remove from the heat and use warm, or let the syrup cool completely. Store any extra syrup in an airtight jar in the refrigerator for up to 7 days.

Step 2: Make the cookie butter cold foam

Add the cold heavy cream, 2 ounces of cookie butter syrup, and powdered sugar to a medium bowl. Whisk until the mixture thickens and forms soft peaks. Stop as soon as the foam is thick and spoonable but still slightly pourable. Overwhipping will turn it closer to whipped cream.

Step 3: Assemble the latte

Fill a 16-ounce glass with ice, then pour in the milk and 1 ounce of cookie butter syrup. Add the double shot of espresso and spoon the cookie butter cold foam generously over the top. Finish with a sprinkle of cinnamon and serve immediately.

Expert Tips for the Best Cookie Butter Latte

• Let hot espresso cool slightly for an iced latte. Pouring piping-hot espresso directly over the ice can melt it quickly and water down the drink. Let the espresso sit for a minute or two before assembling.
• Use very cold cream for the foam. Cold heavy cream thickens much more easily and gives you a lighter, more stable cold foam. I like to keep the cream refrigerated until the moment I’m ready to whip it.
• Stir the refrigerated syrup before using it. The cookie butter syrup may thicken or settle slightly as it chills. Give it a good stir or shake before measuring it into the latte or cold foam.
• Adjust the sweetness in the latte, not the foam. Keep the cold foam recipe consistent so it whips properly, then add more or less cookie butter syrup to the milk depending on how sweet you want the drink.
• Use plenty of ice. Filling the glass with ice keeps the latte cold without immediately diluting it. Larger ice cubes work especially well because they melt more slowly.
• Pour the cold foam on last. Adding it after the espresso helps it stay as a distinct creamy layer on top instead of disappearing into the drink before you take the first sip.
• Make it hot if you prefer. Skip the ice, warm your milk, and combine it with the espresso and cookie butter syrup. Spoon the cold foam over the hot latte just before serving for a creamy hot-and-cold contrast.

How to Store Cookie Butter Cold Foam and Syrup

Cookie butter cold foam: The cold foam has its best light, creamy texture the same day it’s made. Keep it covered in the refrigerator until you’re ready to use it, and give it a quick whisk if it starts to separate.

Cookie butter syrup: Let the syrup cool completely, then transfer it to an airtight jar or container and refrigerate for up to 7 days. It may thicken slightly when cold, so stir or shake it well before using.

The finished latte: Assemble the latte just before serving. Once the espresso, ice, milk, and cold foam are combined, the ice will gradually dilute the drink and the foam will begin melting into the latte, so it’s best enjoyed right away.

Cookie Butter Latte FAQs

What is a cookie butter latte?

A cookie butter latte is a coffee drink made with espresso, milk, and cookie butter or cookie butter syrup. It has a sweet, caramelized, lightly spiced flavor that pairs especially well with espresso and cinnamon.

Is a Biscoff latte the same as a cookie butter latte?

Yes, a Biscoff latte is a type of cookie butter latte made specifically with Lotus Biscoff spread. Other brands of smooth speculoos cookie butter can also be used, but Biscoff gives the drink its familiar caramelized cookie flavor.

Can I make a cookie butter latte without an espresso machine?

Yes. Replace the 2 ounces of espresso with about 2 ounces of strongly brewed coffee or cold brew concentrate. The coffee flavor may be slightly less intense than espresso, but it will still balance the sweet cookie butter syrup.

Can I make a cookie butter latte with cold brew?

Yes. Replace the espresso with cold brew concentrate for a smoother coffee flavor. Start with about 2 ounces and add more to taste depending on how strong your concentrate is.

Can I make this cookie butter latte hot?

Yes. Skip the ice and warm the milk before combining it with the cookie butter syrup and espresso. Add the cold foam just before serving, or replace it with steamed milk or whipped cream if you want the entire drink hot.

How do you make cookie butter cold foam without a frother?

You can make cookie butter cold foam with a whisk, hand mixer, immersion blender, or by shaking the ingredients in a tightly sealed jar. Whip just until the cream thickens enough to float on top of the latte while remaining slightly pourable.

Is a cookie butter latte caffeinated?

Yes, this cookie butter latte contains caffeine because it’s made with a double shot of espresso. For a caffeine-free or lower-caffeine version, use decaf espresso instead.

Can I make the latte less sweet?

Yes. Reduce the amount of cookie butter syrup added directly to the latte while keeping the cold foam recipe the same. Start with ½ ounce of syrup instead of 1 ounce, taste, and add more if needed.

What can I put on top of a cookie butter latte?

Cinnamon is an easy topping, but you can also add crushed Biscoff cookies, a drizzle of warmed cookie butter, caramel sauce, or a light dusting of cinnamon sugar.

More Coffee Recipes to Try

• Starbucks Vanilla Cold Foam
• Carrot Cake Latte
• Vietnamese Egg Coffee
• Dirty Matcha Latte
• Iced Americano

Continue to Content

Yield: 4 lattes

Cookie Butter Cold Foam Latte

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This cookie butter cold foam latte combines rich espresso with a homemade brown sugar cookie butter syrup and a thick, creamy cold foam made with even more cookie butter. It’s sweet, spiced, and tastes like a cozy fall drink you’d order at a coffee shop. 

Ingredients

Syrup:

• 1 Cup Water
• ½ Cup Brown Sugar
• ½ Cup Cookie Butter
• 1 Teaspoon Vanilla Paste
• Dash Cinnamon

Cold Foam:

• 6 oz Heavy Cream
• 2 oz Cookie Butter Syrup
• 1 Tablespoon Powdered Sugar

Latte:

• 2 oz Espresso
• 1 oz Cookie Butter Syrup
• 10 oz Milk of Choice
• Cold Foam to Top

Instructions

1. Syrup: In a small pot add all syrup ingredients. Heat over medium low, whisking frequently until the mixture comes to a simmer. You can use the syrup immediately or allow it to cool down. Store in an airtight jar in the fridge for up to a week.
2. Cold Foam: Add all the ingredients to a medium bowl. Whisk by hand until soft peaks form. Make sure to not over whip. Best if used the same day, keep refrigerated if not using immediately.
3. Latte: In a 16 oz glass, fill to the top with ice. Add your milk of choice followed by the cookie butter syrup. Next add the double shot of espresso. Top with cold foam and a dash of cinnamon.

Notes

The cold foam recipe makes enough for about 4 iced lattes if you use roughly 2 ounces of foam per drink.

The cookie butter syrup makes more than you’ll need for 4 drinks. Store the extra syrup in the refrigerator for up to 7 days.

Nutrition Information:

Serving Size:

1 latte
Amount Per Serving: Calories: 370Total Fat: 28gSaturated Fat: 11gCholesterol: 48mgSodium: 91mgCarbohydrates: 30gProtein: 2g