Copycat Dunkin Iced Cookie Butter Cloud Latte

Dunkin’s Iced Cookie Butter Cloud Latte is no longer on the menu, but you can make it at home. This copycat recipe layers cookie butter syrup, cookie butter cold foam, and crunchy cookie crumbles.

Recreating this drink at home is all about the layers. A homemade cookie butter syrup sets the base, the iced latte brings the classic flavor, and the cold foam adds that cloudlike finish topped with cookie crumbles.

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What You’ll Need

Cookie Butter Syrup

• ½ cup sugar
• ½ cup water
• ¼ cup Biscoff cookie butter

Latte

• 2 shots espresso, cooled
• 1 cup whole milk
• 1 to 2 ounces Cookie Butter Syrup, or to taste
• Ice

Cookie Butter Cold Foam Topping 

• ⅓ cup heavy cream
• ⅓ cup cold whole milk
• 2 tsp cookie butter syrup
• Crushed cookie crumbs for garnish 

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How to Make It

Cookie Butter Syrup

1. Combine sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer 5 minutes until sugar dissolves.
2. Whisk in cookie butter over low heat until smooth. Remove from heat.
3. Let cool, then store in a clean, sterilized bottle in the fridge (up to 2–4 weeks).

Latte 

1. Prepare your espresso:

• For a quick version, dissolve instant espresso in cold water and shake in a lidded jar until frothy.
• Or brew 1–2 shots of espresso and let it cool.
2. Combine espresso with cookie butter syrup.
3. Fill a glass with ice and pour in espresso-syrup mixture.
4. Add milk and stir.

Cold Foam Topping

1. Pour cream and milk into a tall, narrow container.
2. Add cookie butter syrup.
3. Use a frother or immersion blender on low 5–8 seconds, then medium 15–20 seconds with tiny micro-lifts while keeping blender submerged, continue until soft peaks form.
4. Spoon foam over iced coffee, gently sprinkle with crushed cookie crumbs.

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Tips

• Not a latte fan? The cookie butter syrup is amazing in iced coffee too.
• Cookie butter syrup keeps 2–4 weeks refrigerated; whisk before using if necessary.
• This recipe was tested using Biscoff brand spread and cookies for the syrup and topping to achieve the cookie butter flavor.

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If you loved this Cookie Butter Cloud Iced Latte, check out a few more Dunkin favorites you can make at home:

Cereal n Milk Latte

Iced Dunkalatte

Egg White and Veggie Omelet Bites

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Copycat Dunkin Iced Cookie Butter Cloud Latte

Author: Jolene's Recipe Journal

Ingredients

Cookie Butter Syrup

• ½ cup sugar
• ½ cup water
• ¼ cup Biscoff cookie butter

Latte

• 2 shots espresso, cooled
• 1 cup whole milk
• 1 to 2 ounces Cookie Butter Syrup, or to taste
• Ice

Cookie Butter Cold Foam Topping

• ⅓ cup heavy cream
• ⅓ cup cold whole milk
• 2 tsp cookie butter syrup
• Crushed cookie crumbs for garnish

Instructions

Make the Cookie Butter Syrup

1. Combine sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer 5 minutes until sugar dissolves.
2. Whisk in Biscoff cookie butter over low heat until smooth. Remove from heat and let cool. Store in the fridge up to 2–4 weeks.

Latte

1. Combine cooled espresso with 1–2 oz cookie butter syrup.
2. Fill a glass with ice and pour in the espresso-syrup mixture.
3. Add milk and stir to combine.

Cookie Butter Cold Foam Topping

1. Pour cream and milk into a tall, narrow container.
2. Add 1–2 tsp cookie butter syrup.
3. Use a frother or immersion blender: low for 5–8 seconds, then medium for 15–20 seconds with tiny micro-lifts while keeping the blender submerged until soft peaks form.
4. Gently spoon foam over the iced latte and top with crushed Biscoff cookies. Serve immediately.

Recommended Products

Keurig SimpleCafe Frother

Other recipes you may enjoy:

Copycat Dunkin Power Breakfast Sandwich Recipe

Copycat Dunkin Bacon and Cheddar Omelet Bites Recipe

copycat Dunkin iced cookie butter cloud latte

Beverages, coffee, copycat

American