Brown Butter Cookie Dough Latte
Brown Butter Cookie Dough Latte
Buttery, caramel-like, and warmly spiced. Espresso with brown-butter syrup, frothy milk, and a touch of edible cookie dough.
Ingredients
- 2 Tbsp unsalted butter
- 1 Tbsp brown sugar
- ½ tsp ground cinnamon
- Pinch of salt
- 2 fl oz espresso (or ½ cup strong coffee)
- 1 cup milk (dairy or oat)
- 2 Tbsp edible cookie dough (no raw eggs; chocolate chip is great)
Safety tip: Use store-bought edible cookie dough or a heat-treated homemade version.
Directions
- Brown the butter: In a small saucepan, melt butter over medium heat. Cook, swirling, until it smells nutty and turns amber with brown specks, 2–4 minutes.
- Make syrup: Off heat, whisk in brown sugar, cinnamon, and a pinch of salt until dissolved. Whisk in 1–2 Tbsp of the milk to form a pourable brown-butter syrup.
- Heat milk: Warm remaining milk until steaming and frothy. Whisk in cookie dough until mostly melted; a few tiny bits are okay.
- Assemble: Add espresso/coffee to a mug. Stir in 1–2 Tbsp brown-butter syrup (to taste). Pour in the cookie-dough milk and spoon foam on top. Dust with a pinch of cinnamon.
Iced option: let the syrup cool, pour over ice with chilled espresso, then top with cold frothed milk.
Small-Batch Brown-Butter Syrup
- Brown 4 Tbsp butter. Off heat, whisk in ¼ cup brown sugar, 1 tsp cinnamon, and a pinch of salt.
- Whisk in 3–4 Tbsp milk (or water) until smooth. Cool and refrigerate up to 1 week. Use 1–2 Tbsp per drink.
Tips & Variations
- Dairy-free: Brown plant butter if it browns; otherwise just melt and proceed. Use oat milk.
- Extra cookie vibe: Stir in ¼ tsp vanilla with the syrup.
- Less sweet: Start with 1 tsp syrup in the mug and add to taste.
- Make-ahead: Syrup keeps 1 week chilled; warm briefly to re-liquefy.
Serving Info
| Yield | 1 latte (12–16 oz) |
| Active Time | 8–10 minutes |
| Category | Drinks · Coffee |
| Cuisine | American |