Coconut Cookie Latte
Coconut Cookie Latte
Ingredients
- 4 tablespoons instant espresso
- 1/4 cup hot water, as needed to dissolve espresso
- 4 tablespoons cookie butter
- 4 tablespoons coconut vanilla creamer
- 4 cups ice
- 2 cups milk
- 8 Biscoff cookies, crushed, for garnish
- 1 cup whipped cream, for topping
Instructions
- 1
Add 1 tablespoon of instant espresso to a small bowl for each serving.
⏱️ 1 min
- 2
Add a small amount of hot water to the instant espresso in the bowl and stir until it is completely dissolved, forming a concentrated espresso shot.
⏱️ 1 min
- 3
In a separate serving glass, add 1 tablespoon of cookie butter.
⏱️ 1 min
- 4
Add 1 tablespoon of coconut vanilla creamer to the same glass.
⏱️ 1 min
- 5
Pour the prepared espresso mixture into the glass with the cookie butter and creamer.
⏱️ 1 min
- 6
Add ice cubes to the glass, filling it about two-thirds full.
⏱️ 1 min
- 7
Pour milk into the glass until it is nearly full.
⏱️ 1 min
- 8
Stir the contents of the glass thoroughly to combine all ingredients, ensuring the cookie butter is well mixed.
⏱️ 2 min
- 9
Take a to-go coffee cup (or another serving glass) and spread a thin layer of cookie butter around the rim of the cup.
⏱️ 2 min
- 10
Crush Biscoff cookies into fine crumbles. Sprinkle the crumbles evenly onto the cookie butter-coated rim of the cup, gently pressing them to adhere.
⏱️ 2 min
- 11
Carefully pour the mixed latte from the glass into the decorated to-go cup.
⏱️ 1 min
- 12
Top the latte generously with whipped cream.
⏱️ 1 min
- 13
Sprinkle more Biscoff cookie crumbles over the whipped cream for extra garnish.
⏱️ 1 min
- 14
Insert a straw and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Coconut Cookie Latte
- 4 tablespoons instant espresso
- 1/4 cup hot water, as needed to dissolve espresso
- 4 tablespoons cookie butter
- 4 tablespoons coconut vanilla creamer
- 4 cups ice
- 2 cups milk
- 8 Biscoff cookies, crushed, for garnish
- 1 cup whipped cream, for topping
Instructions
- 1
Add 1 tablespoon of instant espresso to a small bowl for each serving.
⏱️ 1 min - 2
Add a small amount of hot water to the instant espresso in the bowl and stir until it is completely dissolved, forming a concentrated espresso shot.
⏱️ 1 min - 3
In a separate serving glass, add 1 tablespoon of cookie butter.
⏱️ 1 min - 4
Add 1 tablespoon of coconut vanilla creamer to the same glass.
⏱️ 1 min - 5
Pour the prepared espresso mixture into the glass with the cookie butter and creamer.
⏱️ 1 min - 6
Add ice cubes to the glass, filling it about two-thirds full.
⏱️ 1 min - 7
Pour milk into the glass until it is nearly full.
⏱️ 1 min - 8
Stir the contents of the glass thoroughly to combine all ingredients, ensuring the cookie butter is well mixed.
⏱️ 2 min - 9
Take a to-go coffee cup (or another serving glass) and spread a thin layer of cookie butter around the rim of the cup.
⏱️ 2 min - 10
Crush Biscoff cookies into fine crumbles. Sprinkle the crumbles evenly onto the cookie butter-coated rim of the cup, gently pressing them to adhere.
⏱️ 2 min - 11
Carefully pour the mixed latte from the glass into the decorated to-go cup.
⏱️ 1 min - 12
Top the latte generously with whipped cream.
⏱️ 1 min - 13
Sprinkle more Biscoff cookie crumbles over the whipped cream for extra garnish.
⏱️ 1 min - 14
Insert a straw and serve immediately.