Cookie Butter Latte with Biscoff Recipe

Ingredients

• 1/2 to 2 tablespoons Homemade Dunkin’ Brown Sugar Cookie Syrup
• 2 shots espresso
• 6 to 8 ounces 2% milk (or milk of choice)
• Ice cubes (omit for hot version)
• 1 tablespoon cookie butter
• 1 tablespoon Homemade Dunkin’ Brown Sugar Cookie Syrup
• 2 tablespoons 2% milk
• 3 tablespoons heavy cream
• Crushed Biscoff Cookies

Instructions

1. 1

   Prepare the Latte Base: Pour 1/2 to 2 tablespoons of homemade brown sugar cookie syrup into a glass. Brew two shots of espresso directly over the syrup to combine the flavors and create a rich base.

2. 2

   Add Milk and Ice: For iced latte, pour 6 to 8 ounces of cold milk over the espresso mixture, then add ice cubes, leaving room for the foam. For hot latte, steam the milk until hot and frothy and pour it over the espresso and syrup mixture, omitting the ice.

3. 3

   Make the Cookie Butter Cold Foam: In a separate cup, combine 1 tablespoon cookie butter, 1 tablespoon brown sugar cookie syrup, 2 tablespoons 2% milk, and 3 tablespoons heavy cream. Use a handheld milk frother to froth this mixture for about 30 seconds until it becomes thick and creamy.

4. 4

   Top the Latte: Pour the prepared cookie butter cold foam evenly over the latte base to create a luscious creamy layer.

5. 5

   Garnish and Serve: Sprinkle crushed Biscoff cookies on top of the foam for a crunchy, flavorful garnish. Serve immediately for the best taste experience.