Alright, so I was really in the mood for something cozy and a bit different the other day, and the idea of a cookie butter latte just hit me. I’ve seen ’em around, you know, in fancy coffee shops, but I figured, why not try and whip one up myself? Always better when you make it at home, I think.
What I Dug Out
- Espresso, or really strong coffee. I just brewed a double shot with my little machine.
- Milk. I went with whole milk because, well, it’s creamier, but any milk would probably do the trick.
- Cookie Butter! The main event. I used about a heaping tablespoon. Maybe a tad more, I wasn’t measuring too strictly.
- A tiny splash of vanilla extract. Just a little something extra.
- Some folks might add sugar, but the cookie butter is plenty sweet for me.
How I Made The Magic Happen
Okay, so first up, I got that espresso brewing. Needed it nice and strong. While that was doing its thing, I got started on the milk. Poured about a cup of milk into a small pot on the stove. Nothing fancy, just a regular pot. I kept the heat on low-medium. You gotta watch it, milk can go from fine to disaster real quick if it boils over.
Now, for the cookie butter. Here’s a thing I found out: if you just plop the cookie butter straight into the hot milk, it can be a bit stubborn. Gets all clumpy, and nobody wants that. So, I took a small bowl, spooned in my cookie butter, and then added just a tiny bit of the warm milk from the pot – maybe two tablespoons? I stirred that together real good until it was a smooth, sort of paste. Game changer, seriously.
Once that cookie butter mix was smooth, I poured it back into the pot with the rest of the milk. Gave it a good whisk to combine everything. Kept it on low heat, stirring it, until the milk was nicely hot and everything was all melted and happy together. This is when I threw in that dash of vanilla. Just lifts it a bit, you know?
My espresso was ready by then. So, I poured the hot espresso into my favorite mug. Then, I slowly poured the hot, cookie-buttery milk mixture over the espresso. Gave it a little stir to mix ’em up.
Sometimes, if I’m feeling it, I’ll add a bit of whipped cream on top and a crumble of actual cookie, but this time I just went straight for it. Pure and simple.
And The Verdict?
Man, it was good. Really good. Warm, comforting, with that lovely spiced cookie flavor. Not too sweet, because I controlled the cookie butter amount, which is always a plus. That little trick of making a paste with the cookie butter and a bit of milk first? Totally worth it. No clumps, just smooth, delicious latte. It’s definitely going into my regular rotation for a treat. Way cheaper than buying one out, and you know exactly what’s in it. Give it a shot, it’s super easy.
