A cookie butter latte tastes like drinking a warm, spiced speculoos cookie — and somehow it works even better as a coffee drink than it sounds. Biscoff spread (the same stuff you get on airplanes) melts into steamed milk with espresso for a latte that’s caramel-sweet with cinnamon, ginger, and a hint of brown sugar. It’s one of the easiest specialty lattes you can make at home, and it rivals anything you’d pay $7 for at a café.
Here’s everything you need to make it — hot, iced, or dairy-free.
What Is Cookie Butter?
Cookie butter is a spread made from ground-up speculoos cookies (the Belgian spiced shortcrust cookies). The most famous brand is Lotus Biscoff, which is why this drink is often called a Biscoff latte.
It has the consistency of peanut butter but tastes like:
- Warm cinnamon and ginger
- Brown sugar and caramel
- Nutmeg and cardamom
- Buttery shortbread
You can find Lotus Biscoff spread at most grocery stores (usually near the peanut butter), on Amazon, or at Trader Joe’s (they sell their own version). A jar runs $5–8 and lasts for many lattes.
What You’ll Need
For a hot cookie butter latte (1 serving):
- 2 shots espresso (or 3 oz strong brewed coffee)
- 1–1.5 tablespoons Biscoff spread (or cookie butter of choice)
- 8–10 oz steamed milk (whole milk or oat milk work best)
- Optional: pinch of cinnamon, crushed Biscoff cookie crumble on top
For an iced cookie butter latte:
- 2 shots espresso
- 1–1.5 tablespoons Biscoff spread
- 1 cup ice
- 8 oz cold milk
Equipment: Espresso machine (or strong AeroPress/Moka pot brew), milk steamer or frother
How to Make a Hot Cookie Butter Latte
Step 1: Dissolve the Biscoff in espresso
Pull 2 shots of espresso directly into your mug. Add the Biscoff spread and whisk or stir vigorously while the espresso is still hot — this is the key step. The heat dissolves the cookie butter completely into a smooth, glossy sauce.
If you’re using an AeroPress or Moka pot instead of espresso, brew extra-strong (use 60g coffee per 100ml water for AeroPress).
Step 2: Steam your milk
Steam 8–10 oz of milk to about 150°F with a fine, velvety microfoam. Whole milk creates the richest result; oat milk (especially barista blend) is the best dairy-free option and naturally complements the spiced cookie butter flavor.
→ Detailed milk steaming guide: How to Steam Milk for Latte Art
Step 3: Combine
Pour the steamed milk into the espresso-Biscoff mixture, holding back the foam with a spoon. Spoon the foam on top.
Finish with: a sprinkle of cinnamon, a drizzle of extra Biscoff spread, or crushed cookie crumble for texture.
Adjust sweetness: Biscoff is naturally sweet, so taste before adding any sweetener. If you want it sweeter, add 1 teaspoon of brown sugar or a pump of vanilla syrup.
How to Make an Iced Cookie Butter Latte
Step 1: Pull 2 shots of espresso into a small cup. Add 1–1.5 tablespoons of Biscoff spread and whisk together while still hot until fully dissolved. Let cool for 1 minute.
Step 2: Fill a tall glass with ice. Pour in cold milk (about 8 oz).
Step 3: Pour the Biscoff espresso mixture over the milk and ice. Stir gently to combine.
Step 4 (optional): Top with cold foam, a drizzle of Biscoff spread, or a crushed cookie crumble.
The drink naturally separates into layers before you stir — beautiful to look at, best tasted stirred.
Make a Cookie Butter Latte Syrup (for Quick Batches)
If you want to make this drink repeatedly without dissolving Biscoff every time, make a cookie butter simple syrup:
Biscoff Latte Syrup:
- 3 tablespoons Lotus Biscoff spread
- 1/3 cup hot water
- 1 tablespoon sugar (optional, to taste)
Whisk together over low heat until fully combined and smooth. Pour into a sealed jar. Keeps in the fridge for up to 2 weeks.
To use: Add 2–3 tablespoons of syrup per latte (adjust to taste). Works for both hot and iced drinks. Even easier — just pump it directly over cold milk for an iced version.
Milk Options: Which Works Best?
| Milk | Flavor Match | Steaming/Frothing |
|---|---|---|
| Whole milk | Creamy, rich — classic | Best foam and texture |
| Oat milk (barista) | Slightly sweet, neutral — excellent | Foams well, great iced |
| Almond milk | Light, slightly nutty | Thinner foam |
| Coconut milk | Adds coconut flavor — interesting variation | Thin, can separate |
| Soy milk | Neutral | Good foam |
Best overall: Whole milk for hot, oat milk for iced.
Variations
Iced Biscoff Latte with Cold Foam
Make the basic iced version, then top with cold foam (frothed cold milk using a handheld frother) instead of regular milk. Sprinkle cinnamon or crushed Biscoff on the foam. This is the café-style version.
→ How to make cold foam: Cold Foam Recipe
Cookie Butter Latte with Cinnamon Dolce Syrup
Add 1 teaspoon of cinnamon syrup to the Biscoff espresso mixture before adding milk. The extra cinnamon amplifies the speculoos spice profile dramatically.
Vegan Cookie Butter Latte
Lotus Biscoff spread is vegan. Combine with oat milk barista blend for a fully plant-based version that tastes as good as the original.
Cookie Butter Cortado
Use just 4 oz of steamed oat milk to make a smaller, more intense version. The cortado ratio (1:2 espresso to milk) lets the Biscoff flavor come through more intensely.
→ What is a cortado: Cortado Coffee Guide