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Biscoff Cookie Butter Iced Latte
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Caramel Biscoff Cookie Butter Iced Latte

This iced caramel Biscoff cookie butter latte is the perfect sip to satisfy your coffee shop cravings with a burst of sweet caramel and childhood favorite flavor----Biscoff cookie!
Course Drinks
Keyword biscoff, breakfast, cookies, drinks, latte, sweet
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 serving
Author Shanika | Orchids + Sweet Tea



  • 1 cup organic brown sugar
  • 6 Tbsps unsalted butter, cut into cubes
  • 1/2 cup organic heavy whipping cream
  • 1/4 tsp sea salt


  • 1/2 cup cold brew
  • 1 1/2 cups oat milk, homemade or store-bought
  • 3 Tbsps Biscoff cookie butter, softened
  • 3 Tbsps caramel sauce (Save a bit for the drizzle!)
  • 1 tsp vanilla extract
  • Pinch of ground cinnamon
  • Ice cubes
  • Whipped cream
  • Crushed Biscoff cookies



  • Heat the brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add butter and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes.
  • Now, slowly whisk in the heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat, stir in the salt and allow to cool slightly before using. Set aside.


  • To serve, fill ice into a 12 or 16-ounce glass and pour in the milk followed by the cold brew, vanilla, 3 Tbsps caramel sauce, 3 Tbsps Biscoff cookie butter, cinnamon, stirring them together until the mixture becomes a light color. Top with whipped cream, drizzles of caramel sauce, and crushed cookies, if desired.
  • Sip and enjoy!


  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for oat milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, etc.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.
  • HOMEMADE WHIPPED CREAM: In the bowl of an electric mixer on medium-high speed, whip the organic heavy cream (2 cups), using the whisk attachment for 4-5 minutes, until fluffy peaks begin to form. **NOTE: When it begins to thicken after the first 2-3 minutes, gradually add in 1 Tbsp vanilla extract and a pinch of sea salt.*
  • DAIRY-FREE OPTION: To make this latte entirely dairy-free, just substitute with vegan caramel sauce, and the whipped cream with coconut whipped cream.