Cookie Butter Cold Brew: A Creamy Coffee Treat
This drink is perfect for you if you love cold brew and cookie butter. It has a smooth, creamy texture and just the right amount of spicy cookie taste. It’s like a treat from a coffee shop, but it’s far easier (and less expensive) to make at home.
This cookie butter cold brew is like magic in a glass, whether you need a pick-me-up in the morning or the afternoon.
Ingredients
Tools
- A big pitcher or jar
- A coffee filter or a fine mesh strainer
- Whisk or frother for milk
- Spoons and cups for measuring
For the Cold Brew:
- 1 cup of coffee that has been roughly ground
- 4 cups of cold, filtered water
For the Cookie Butter Cream:
- 2 tablespoons of cookie butter that is smooth and a little bit melted
- 1/2 cup of heavy cream
- 1/4 cup of milk (whole or oat milk works best)
- 1 tablespoon of maple syrup or any other sweetener you like
- 1/2 teaspoon of vanilla extract
- A pinch of sea salt
To Serve:
- Cubes of ice
- Optional: crushed speculoos cookies
Preparation
- Make the cold brew coffee
Put cold filtered water and roughly ground coffee in a big container.
Mix well, cover, and put in the fridge for 12 to 18 hours.
Put it through a fine mesh strainer or coffee filter into a clean container. - Get the Cookie Butter Cream Ready
Put the cookie butter in the microwave for 5 to 10 seconds to warm it up and make it smooth.
In a small bowl, mix together the cookie butter, heavy cream, milk, maple syrup, vanilla extract, and sea salt until the mixture is thick and creamy. - Put together the drink
Put ice cubes in a glass.
Pour cold brew coffee over the ice, making sure to leave some room for the cookie butter cream.
Let the cookie butter cream mixture slowly pour over the coffee, allowing it mingle in. - Have fun!
Gently stir it (or leave it swirled for the look!).
If you want, you can sprinkle smashed cookies on top.
Enjoy your cookie butter-flavored coffee delight!
Tips & Variations
- Use coarse coffee grounds; finer ones make cold brew excessively harsh.
- Warm the cookie butter a little so that it mixes in well with the cream.
- Want it to be extra foamy? You can either use a milk frother or shake the cream in a jar that is closed.
- Change the sweetness! Add more or less maple syrup to taste.
- For a nice touch, smash some cookies and put them over the rim of the glass before pouring.
- No dairy? Instead of heavy cream, use oat milk and coconut cream.
- More powerful coffee? Let the cold brew sit for longer, up to 24 hours.
- More cookie flavor? Add a little cookie butter directly to the coffee.
- Different kinds of sweeteners? Use honey or a sugar-free option instead of maple syrup.
Storage
- You may keep cold brew in the fridge for up to a week.
- You may keep cookie butter cream in the fridge for two to three days. Just whisk it before you use it!
- You can keep cold brew in the fridge for up to seven days.
- You may keep cookie butter cream in the fridge for 2 to 3 days in an airtight container. Just whisk it before you use it!
- To get the greatest taste, make the drink fresh every time.
Enjoy Your Drink!
Every sip of this cookie butter cold brew is smooth, creamy, and tastes like a warm, spiced cookie. It’s incredibly easy to make and tastes so much better than drinks from expensive coffee shops! Give it a try and tell me what you think in the comments!