Cookie butter. Once simply a seasonal favorite and now found on the shelves at Trader Joe’s year round, cookie butter has made it’s way into a coffee drink. I’ll admit I’ve never tried cookie butter until the day I was creating this recipe. What a better way to celebrate National Cookie Day than with this amazing little cup of goodness! Working with nut/cookie butters is actually fairly simple. They melt nicely and depending on the kind you use, could be sweet enough that you don’t need to add any additional sugar or sugar substitutes. I tried this recipe twice and like the second time I made it best. So here goes…how to make a cookie butter latté.
What You Need
Nothing fancy, actually. A dark, strong coffee would be best for this. If you have an espresso maker, great! Grind it really fine and brew it. If you don’t, drip brewed will work fine, just make sure it’s really strong. (and if you need any recommendations for a drip maker, check out why I love the Ninja Coffee Bar!) You will be diluting it with milk and want the cookie butter flavor to still come through. You’ll also need to grab some ground cinnamon and some pure vanilla extract.
Now for the milk. High fat milk is best because it’s creamy and creates a nice foam (if you have a frother or a steam wand). If you need alternatives, Califia Farms Almond Blend is the next best or if you would rather have no foam (dry) then just go with whatever milk alternative you prefer.
What Not to Do
First things first; avoid the clump
So the first time I made it, the cookie butter mixture was super thick and it kinda clumped down at the bottom of my coffee mug. Yuck. The first thing I’ll tell you is that I didn’t measure my milk. MEASURE YOUR MILK. Swanky coffee making is like baking; you need to measure everything. You’re up against some very strong flavors that can easily overpower your cup. The clumping happens because the coffee was not at the same temperature as the milk. So make your coffee hot. Like fresh brewed. It’s better to have your milk sit for a bit than to have your coffee sit. Then when you pour the milk mixture into the coffee it will instantly get it back to melting status. I adjusted the recipe to reflect this and have since found that it’s better to melt the cookie butter at the bottom of the coffee once it’s brewed. And really, it’s much easier to make it that way. Then you’ll just pour your milk into your mug and you’re done.
Brown sugar would be delish in this! If you are avoiding sugar, you can use your favorite one or any other like coconut sugar or swerve. Like I said before high fat milks are best, but if you’re avoiding dairy, coconut milk from the can would be a great substitute.
This was a pretty easy recipe and I didn’t encounter any more challenges except that clump and that’s just temperature. Cookie butter is available year round at Trader Joe’s but if you don’t have one around you, you can also use Bischoff brand. In fact, my favorite local coffee shop, Bad Owl has a Bischoff Cookie Butter Latté that is out of this world! Is there seriously nothing that we can pile into our morning latté? I’m on a quest to find out. Keep following the page and see what else I can come up with.
If you made this yummy coffee house worthy drink, drop a comment below and share how it turned out! I love to hear how you make these your own!
- 4 oz of milk or non-dairy
- 1½ tbsp cookie butter
- ¼ tsp cinnamon
- ½ tsp vanilla
- 8 oz strong brewed coffee or espresso
- whipped cream (optional)
- cookie crumbs (optional)
- Mix milk, cinnamon and vanilla in sauce pan over medium heat until just boiling. You can also microwave ingredients until milk is hot but not boiling.
- Mix cookie butter into freshly brewed hot coffee until melted.
- Add milk to coffee and top with whipped cream and cookie crumbs.