Cookie Butter Latte

A rich, creamy, and cozy Homemade Cookie Butter Latte made with espresso, frothed vanilla milk, and cookie butter. Inspired by my grandma’s recipe journal, this latte is the perfect balance of sweetness and warmth—ideal for chilly mornings or an indulgent coffee treat.

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Course: Breakfast, Coffee, Drinks

Cuisine: American, Café-Style, European

Keyword: coffee recipes, Cookie Butter Latte, cookie butter latte biggby, cookie butter latte calories, cookie butter latte dunkin, cookie butter latte dutch, cookie butter latte iced, cookie butter latte recipe, cookie butter latte starbucks, cookie butter latte whole foods, dunkin donuts, easy latte recipe, fall drinks, homemade latte, Starbucks copycat

Prep Time: 5

Cook Time: 5

Resting Time: 2

Total Time: 12

Servings:

Calories: 210kcal

Cost: $2.50 - $4.00 (depending on ingredients)

Equipment

1 Espresso Machine or Moka Pot For brewing espresso
1 Milk Frother Or alternative methods (stovetop + whisk)
1 Large Mug At least 10 oz
1 Whisk or Spoon To blend the cookie butter
1 Measuring Spoons For precise ingredient measurements

Ingredients

2 tablespoon Cookie butter Smooth and creamy
2 shots Espresso About 2 oz
⅔ cup Milk Dairy or non-dairy alternative
¼ teaspoon Vanilla extract For extra flavor
1 pinch Ground cinnamon For topping

Instructions

Add two tablespoons of creamy cookie butter to the bottom of a large mug (at least 10 oz).
Brew two shots (about 2 oz) of hot espresso and pour it directly over the cookie butter. Let it sit for a minute to melt.
Heat and froth about ⅔ cup of milk with ¼ teaspoon of vanilla extract. Use a milk frother, stovetop, or whisk.
Whisk the espresso and cookie butter until smooth—no clumps!
Pour the frothed vanilla milk over the espresso mixture, letting the foam rise to the top. Sprinkle with cinnamon.

Notes

Make it iced: Pour the espresso and cookie butter mixture over ice, then add cold frothed milk.
Dairy-free option: Use almond, oat, or coconut milk for a plant-based latte.
Extra frothy: Froth additional milk and scoop extra foam on top for a café-style latte.
Sweetness adjustment: Cookie butter is naturally sweet, but if you prefer it sweeter, add a teaspoon of maple syrup or brown sugar.
Storage: Store any leftover latte in a sealed jar in the fridge for up to 24 hours and shake well before reheating.

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