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Dutch Bros Cookie Butter Latte

Learn how to make the Dutch Bros Cookie Butter Latte at home with this easy recipe! Enjoy a deliciously sweet and creamy latte, perfect for fall, with iced and hot options available.
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Course: Drinks
Keyword: Coffee, Dutch Bros, Fall Drinks, Latte
Prep Time: 6 minutes
Servings: 1
Author: katerinafaith

Equipment

Ingredients

Iced Cookie Butter Latte

Hot Cookie Butter Latte

Dutch Bros Soft Top

Instructions

Iced Dutch Bros Cookie Butter Latte

  • Drizzle the Homemade Cookie Butter Sauce around the inside of your cup (about 1/2-1 ounce), and then add another 1/2-1 ounce to the bottom of the cup.
  • Brew the espresso shots and pour them over the sauce. Stir well to fully combine and dissolve the cookie butter sauce.
  • Add your milk of choice and ice, leaving room for the soft top.
  • Pour the Rich's On Top Soft Whip over the ice OR for a homemade soft top version: In a small cup, combine 1 tbsp vanilla syrup, 2 tbsp milk, and 3 tbsp heavy cream. Froth with a handheld milk frother until thick and creamy and pour the homemade soft top over the ice.
  • Finish with another drizzle of cookie butter sauce and enjoy.

Hot Dutch Bros Cookie Butter Latte

  • Drizzle the Homemade Cookie Butter Sauce inside your mug.
  • Brew the espresso shots and pour them over the sauce. Stir well to fully combine and dissolve the cookie butter sauce.
  • Steam or froth your milk until warm and velvety, then pour it over the espresso-sauce mixture.
  • Pour the Rich's On Top Soft Whip over the top OR for a homemade version: In a small cup, combine 1 tbsp vanilla syrup, 2 tbsp milk, and 3 tbsp heavy cream. Froth with a handheld milk frother until thick and creamy and pour the homemade soft top on top of the hot latte.
  • Finish with a drizzle of cookie butter sauce and enjoy.

Homemade Dutch Bros Soft Top

  • Add all ingredients to a small cup and froth together with a handheld milk frother for 15-30 seconds, or until the soft top is thick and foamy, and pour over your iced or hot cookie butter latte.