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Cookie Butter Latte

A cozy, dessert-inspired latte blending creamy cookie butter, espresso, and steamed milk with warm cinnamon notes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Drinks and Beverages
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 shots espresso about 2 ounces
  • 2 tablespoons cookie butter spread
  • 8 ounces whole milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon cinnamon plus more for topping
  • 1 tablespoon honey or maple syrup optional
  • Pinch sea salt
  • Whipped cream for topping optional

Equipment

  • Espresso machine or French press
  • Milk frother or whisk
  • Medium saucepan
  • 12-ounce mug
  • Spoon for stirring
  • Measuring spoons
  • Thermometer (optional)

Method
 

  1. Pull 2 fresh espresso shots into your mug or a separate cup.
  2. Pour 8 ounces of whole milk into a small saucepan and heat over medium heat until it reaches about 150 to 155 degrees Fahrenheit.
  3. Scoop 2 tablespoons of cookie butter spread into your mug with the espresso.
  4. Add 1/4 teaspoon vanilla extract, 1/8 teaspoon cinnamon, 1 tablespoon honey or maple syrup if using, and a pinch of sea salt to the mug.
  5. Stir vigorously for about 30 seconds until the cookie butter is completely dissolved and the espresso turns a caramel brown color.
  6. Froth the heated milk using a milk frother or whisk until light, silky foam forms.
  7. Slowly pour the frothed milk into the mug, holding back the foam with a spoon, then spoon the remaining foam on top.
  8. Dust with additional cinnamon for garnish.

Notes

Store any leftover cookie butter latte in an airtight container for up to 24 hours and stir well before reheating; foam may deflate over time.