I’m sorry for the delay in posting! It’s been a lot going on I was on vacation then came back to a hurricane that left us with no power for 4 days. Then my son has been busy with volunteering and scout stuff and we had a last minute opportunity to go to New York. I’m finally trying to get caught up and que school starting in a short few weeks! Now you see why today’s post is about coffee! This was a little too sweet for me. I think a smaller serving or even as an after dinner drink it would have settled better for me. Either way I love cookie butter and I like the idea of just adding some to coffee to sweeten and flavor it.
Cookie Butter Latte
(Adapted from Fat Girl Hedonist)
2 tablespoon cookie butter I used Biscoff spread
2 ounces brewed espresso coffee
8 oz of milk I used 2% cow’s milk
whipped cream garnish
1 crumbled biscoff cookie garnish
First you’ll need to make 2 ounces or shots of espresso coffee.
Then, you’ll need to heat and froth your milk of choice.
In your 12oz mug of choice, you’ll add your cookie butter.
Pour your espresso coffee into the mug and using a handheld frother, mix the cookie butter and espresso until combined.
Slowly pour in your frothed milk into the espresso.
Lastly, top your latte with whipped cream and biscoff cookie crumbles.
Notes
If you’d like to enjoy this latte iced, do not froth your milk. Add your cookie butter and espresso to a glass and stir using a frother until completely combined. Then add your ice and cold milk.
Top with whipped cream and cookie crumbles.
Be sure to use espresso that has been brewed within 5 minutes of making the latte.
