Cookie Butter Latte (Biscoff Latte)

Instructions

1. 1In a cup, stir the hot espresso and 1 tablespoon of cookie butter spread until the spread melts and fully dissolves. (If needed, heat the spread slightly to help it melt.) Let the mixture cool slightly if making an iced latte.
2. 2For the cookie butter cold foam: In a small bowl or frother, combine cold heavy cream with 1 teaspoon of cookie butter. Froth or whisk until the mixture thickens but is still pourable (soft peaks).
3. 3If serving iced: Fill a glass with ice and pour in the cookie butter-infused espresso. Add the milk and stir. If serving hot: pour steamed milk into the espresso mixture.
4. 4Gently spoon the cookie butter foam on top of the latte.
5. 5Serve immediately, stirring in the foam as you sip. (If you prefer without foam, you can simply top with whipped cream and a drizzle of melted cookie butter.)