Cookie Butter Matcha Latte Recipe

This drink layers creamy cookie butter milk, vibrant matcha, and a whipped cookie butter cream top, finished with crunchy Biscoff for texture.

• 200 ml milk (whole, oat, or preferred for creaminess)

• 2 tbsp crunchy cookie butter (Lotus Biscoff or similar), divided

• 50 ml heavy whipping cream

• 2 tsp (4-5 g) Chaé ceremonial-grade matcha powder

• 60 ml hot water (80°C / 175°F, not boiling)

• Crushed Biscoff cookies, for topping

• Optional: 1 tsp sweetener (honey, maple, or vanilla syrup) per layer to taste

1. Prepare Milk Mixture

Warm 150 ml milk (microwave 30-45 seconds or heat gently). Stir in 1 tbsp crunchy cookie butter until fully melted and smooth. Set aside—this creates a spiced, velvety base.

2. Make Cream Top

Whisk 50 ml heavy cream with 1 tbsp crunchy cookie butter (soften first if needed) until thick and pourable, like soft whipped cream. Use a hand frother or shake in a jar for 1 minute. Chill briefly if it softens.

3. Whisk Matcha

Sift matcha into a bowl. Add hot water and whisk vigorously in a zigzag “W” or “M” motion for 30-60 seconds until frothy and no lumps remain. Ceremonial-grade like Chaé ensures smooth umami without bitterness.

4. Assemble Drink

Pour milk-cookie butter mixture into a tall glass (add ice first for iced version). Slowly pour whisked matcha over the back of a spoon for clean layers. Dollop or pour cream top gently on surface.

5. Finish and Serve

Sprinkle crushed Biscoff cookies over the cream. Serve immediately to preserve layers and foam stability. Stir before sipping for even flavor.