COOKIE BUTTER LATTE WITH RASPBERRY COLD FOAM

Cookie butter and espresso might sound like an odd pairing, but trust me on this one. The warm, spiced Biscoff flavor melts into hot espresso and becomes this rich, cozy base — and then the raspberry cold foam on top adds a bright, fruity contrast that makes the whole thing sing. It's summery and comforting at the same time.

Ingredients

Raspberry Cold Foam

• 2 Tbsp heavy cream
• 2 Tbsp milk
• 1 Tbsp raspberry syrup

Cookie Butter Latte

• 1 Tbsp cookie butter (such as Biscoff spread)
• 1 double shot espresso
• 1/2 cup milk

Instructions

1. Make the raspberry cold foam. Combine the heavy cream, milk, and raspberry syrup in a small glass. Froth with a milk frother until doubled in volume (about 30 seconds). Set aside.
2. Dissolve the cookie butter. Place the cookie butter in your espresso glass or cup. Pull a double shot of espresso directly over the cookie butter. Stir well until the cookie butter is fully dissolved into the espresso.
3. Build the latte. Pour the milk over ice in a tall glass. Add the cookie butter espresso mixture.
4. Top and enjoy. Pour the raspberry cold foam over the latte. Enjoy!

Tips

The key to this drink is melting the cookie butter into the hot espresso — it dissolves much better in hot liquid than cold. Stir it well to fully incorporate; you don't want chunks of cookie butter floating around (although honestly, that wouldn't be the worst thing). Biscoff spread is the most common cookie butter brand and works perfectly here.