Are you tired of spending a fortune on coffee shop drinks that don’t quite hit the mark? Me too! That’s why I decided to create my own version of the Viral Whole Foods Brown Butter Cookie Latte (BBCL) at home. The Whole Foods version didn’t impress me, but this homemade recipe will blow you away with its rich, buttery flavor and delightful cookie notes. Plus, making coffee at home is a great way to save money without sacrificing taste. So, let’s dive into the recipe and start brewing!
Ingredients:
- Iced Latte:
- 2 shots of espresso
- 1-2 tablespoons Torani Salted Honey Butter Syrup
- 8-10 ounces milk
- Ice
- Brown Butter Cold Foam:
- 1 tablespoon browned salted butter (see recipe below)
- 1 tablespoon milk
- 2 tablespoons heavy cream
- 1/4 teaspoon vanilla extract
Instructions:
- Brown the Butter:
- Cut 1 tablespoon of salted butter into small cubes and let it sit on the counter at room temperature for 10 minutes.
- Add the cubed butter to a small pot and bring to medium heat.
- Continuously stir the butter for 5-6 minutes until it becomes foamy, bubbly, and turns golden brown.
- Once the foam starts to dissolve and you see brown specks on the bottom of the pan, remove the pot from the stove.
- Transfer the butter (and all the brown butter bits) to a separate bowl or container and let it cool for 10 minutes.
- Prepare the Espresso:
- Brew your espresso shots into a cup.
- Add the Torani Salted Honey Butter Syrup to the espresso and mix well, then set aside.
- Assemble the Latte:
- In a separate cup, add ice and milk.
- Pour the espresso mixture over the milk and stir.
- Make the Brown Butter Cold Foam:
- In a small cup, combine the brown butter, milk, heavy cream, and vanilla extract.
- Froth with a handheld milk frother for 30 seconds or until thick and creamy.
- Combine and Enjoy:
- Pour the brown butter cold foam over your iced latte.
- Enjoy your homemade Brown Butter Cookie Latte!
Watch the Video Tutorial HERE!
5 Ways to Make Espresso At Home:
- Instant Espresso: add 1/2 tablespoon instant espresso powder + 2 ounces of warm/hot water. Mix until powder is dissolved and then add pour over the ice and milk.
- Nespresso Machine: Use a one double shot espresso pod or two single shot espresso pods. Insert the pod(s) into your Nespresso machine and press the start button. Once the espresso has been brewed, pour over the ice and milk.
- Moka Pot: Fill the Moka pot base with water until just below the safety valve. Add 16-18 grams of coffee grounds to the filter funnel. Assemble and heat on a stove.Tighten the top back onto the base, and place entire the Moka pot onto the stove/burner over medium heat. The espresso will start brewing upwards and falling into the inside chamber.Once it starts bubbling, remove from heat and pour into a cup. Once the espresso has been brewed, pour over the ice and milk.
- Aeropress: Weigh out 19 grams of beans and grind to a fine powder. Flip the aeropress upside down – place the plunger piece down and press the chamber piece down about halfway. Add coffee grounds and 90 grams of hot water to the Aeropress. Give the grounds a stir, then screw on the filter, add a cup/mug to the top and gently flip the entire aeropress over. Give the entire Aeropress and mug a swirl, then let it brew for 60-90 seconds. Plunge slowly until you hear a hissing sound, and voila! Espresso ready to use in your favorite drinks.
- Espresso Machine: Add water to water reservoir and turn on the machine. Weigh out 18 grams of beans on your coffee scale then add the beans to the hopper. Double check you’re using the correct basket inside your portafilter – since I’m grinding beans fresh, I need to use the single wall double shot basket. Screw dosing funnel onto portafilter and grind the beans until you hear the screeching sound (indicating there’s no beans left in the hopper). You could also program your machine to give you a set amount of grounds each time. See my video HERE on how to program your machine to do this. Set portafilter down flat on the counter, and use an espresso stirrer to stir the grounds. Make sure you get the edges and bottom of the portafilter, and break up any clumps/air pockets in the grounds. Give the portafilter a lil love tap, and remove the dosing funnel. Use a distributor tool to distribute the grounds evenly, then flip the tool over to tamp the grounds. The grounds should be compact enough for water to flow through, too tight and you’ll build up too much pressure. Once evenly tamped, lock portafilter into the machine, and press the DOUBLE shot button.
Make a Hot Version
If you prefer to make this recipe as a hot coffee, omit the ice, and use steamed milk instead of cold milk. You can steam milk using a steam wand on an espresso machine, using a Nespresso Aerrocino, or by microwaving milk in a mug for 60 seconds and frothing together with a handheld milk frother until bubbly.
To a cup, add in espresso, Torani Salted Honey Butter Syrup, and steamed milk. Top with the brown butter cold foam.
Make As a Cold Brew or Iced Coffee
Instead of a latte version, you can easily modify this drink to be a cold brew or iced coffee. Instead of using espresso and milk, I would combine 12-14 ounces of cold brew OR iced coffee, 1-2 tablespoons of the Torani Salted Honey Butter Syrup, 1-2 tablespoons of heavy cream/half & half, and ice all in a cup. Mix that together, then make the Brown Butter Cold Foam to add on top!
My Favorite Espresso Options:
- Laka Java Wahine Roast – blonde roast (use code: katerinafaith)
- Press Coffee Twitch Espresso Beans – medium roast
- Double Espresso Dolce (double shot Nespresso pods)
- Double Espresso Chairo (double shot Nespresso pods)
- Bianco Doppio (double shot Nespresso pods)
- Peru Organic (single shot Nespresso pods)
- Cafecito de Puerto Rico (double shot Nespresso pods)
- Nescafe Gold Instant Espresso (light/blonde roast)
- Cafe Bustelo Instant Espresso Coffee Packets (dark roast)
- Cafe Bustelo Instant Espresso Coffee Powder Jar (dark roast)
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