Copycat Dunkin Cookie Butter Cloud Latte Recipe

If you’ve ever taken that first dreamy sip of Dunkin’s Cookie Butter Cold Foam Latte and thought, Yep, this is the one, then this homemade version was made for you. It’s sweet but spiced, rich but airy, with that cloud-like cookie butter foam that feels more like dessert than coffee. Whether you’re curled up in holiday socks or melting through the last few warm days of fall, this latte is like a buttery cookie hug in a cup.

I first tried the original one sleepy December morning in Boston, and I swear the cloud foam felt like a sugar-cookie marshmallow drifting on my iced espresso. I’ve been chasing that flavor since, spooning cookie butter straight from the jar, trying oat milk versions, even stirring Biscoff spread into hot coffee. This copycat? It’s the closest I’ve come. You get all the cozy warmth of brown sugar and spice, plus the creaminess that makes every sip feel like you’ve stolen the best part of a holiday dessert.

Oh, and no seasonal menu drama. You can make this any time, even July. Especially July.

How to Make Cookie Butter Cloud Latte

Start with a quick brown sugar cookie syrup made with cookie butter, cinnamon, and a hint of vanilla. Then whip up a cold foam that’s buttery and sweet, just like Dunkin’s. Pour espresso over cold milk, swirl in that syrup, and crown it with a thick float of cookie butter cloud foam. Sprinkle cookie crumbles on top and sip it slow. Or fast. I won’t judge.

Nutrition facts (per 16 oz serving)

Calories: 290
Total Fat: 12 g
Saturated Fat: 8 g
Carbohydrates: 38 g
Sugar: 31 g
Protein: 5 g

Ingredients (1 serving, 16 oz)

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1

For the brown sugar cookie syrup:

• ½ cup light brown sugar
• ½ cup water
• 1 tbsp cookie butter spread (like Biscoff)
• ¼ tsp cinnamon
• Pinch of ginger
• Drop of vanilla extract
• Tiny pinch of salt

For the cookie butter cold foam:

• ¼ cup heavy cream
• 2 tbsp whole milk (or half-and-half)
• 2 tsp cookie butter spread, melted
• 1 tsp brown sugar cookie syrup
• Optional: ⅛ tsp xanthan gum (for café-style foam)

For the latte:

• 2 shots hot espresso (or ¼ cup strong brewed coffee)
• ¾ cup cold milk
• 1 to 1½ oz brown sugar cookie syrup (to taste)
• Ice
• 1 tbsp crushed speculoos cookies (for topping)

Tools You’ll Need

• Saucepan + whisk (for syrup)
• Jar or bottle (to store syrup)
• Frother or French press
• Blender (optional, for foam)
• Measuring cups + spoons
• 16 oz glass
• Spoon or straw

Instructions

1. Make the syrup (5 minutes)

Add brown sugar and water to a small saucepan. Heat on medium, whisking until sugar dissolves. Stir in cookie butter and spices. Let it bubble gently for 1–2 minutes. Remove from heat and stir in vanilla and salt. Cool and store.

2. Make the cold foam (1–2 minutes)

In a cold frothing pitcher or French press, combine cream, milk, melted cookie butter, and syrup. Froth until thick and fluffy. Add xanthan if you want it to hold longer.

3. Build the latte (1–2 minutes)

Fill your glass with ice. Add cold milk and brown sugar syrup. Pour in hot espresso. Spoon the cookie butter cold foam over the top. Finish with crushed cookie crumbles.

Tips

• Make the syrup ahead and keep it chilled for up to 2 weeks.
• Use very cold dairy for the fluffiest cold foam.
• Don’t over-froth, aim for soft peaks, not whipped cream.
• Want more foam? Increase the cream-to-milk ratio to 3:1.

What to Serve With

Sweet & Spiced Companions:

• Gingerbread biscotti – Crunchy, dunkable, and full of warm spice, these make each sip taste even more holiday-ready.
• Cinnamon swirl muffins – The brown sugar center in these muffins echoes the syrup in your latte. It’s like matching socks for your taste buds.
• Salted caramel brownie bites – Just one or two. The salt brings out the richness in the latte, while the gooey brownie adds comfort to every sip.

Savory & Salty Pairings:

• Everything bagel with cream cheese – The salt and garlic contrast beautifully with the sweetness of the foam. It’s a strange match that totally works.
• Cheddar chive scones – The buttery crumble and sharp cheese play so well with the spiced latte. Think Sunday brunch but cozy café edition.
• Crispy bacon strips – Hear me out. Crunchy, salty bacon next to cold, sweet foam? It’s like breakfast dessert magic.

Lighter Snacks:

• Sliced apple with almond butter – Adds a crunch and a healthy-ish twist that still plays into the spiced cookie notes.
• Rice cakes with honey drizzle – Barely sweet, but enough texture to keep your mouth interested between sips.
• Coconut chips – Especially the toasted kind. A little tropical with that cookie spice? Yes, please.

Variations

Hot Cookie Butter Latte:
Skip the ice and cold foam. Heat your milk with the syrup and pour it over espresso. Top with regular milk foam or whipped cream for a cozy winter version.

Iced Cookie Butter Macchiato:
Pour the cold milk and syrup first, then float espresso on top before layering the foam. It’s a flavor-forward build for coffee lovers.

Oat Milk Cloud Latte:
Use oat milk for both the drink and the foam. It adds natural sweetness and a silky texture that matches beautifully with cookie butter.

Holiday Spice Boost:
Add a pinch of nutmeg or cardamom to the syrup. It shifts the flavor toward festive territory without losing the core cookie character.

Boozy Version:
Add ½ oz of cookie liqueur, spiced rum, or even bourbon. Just one sip and you’ll understand why this is a holiday party drink waiting to happen.

Coffee-Free Version:
Use decaf espresso or brewed chicory root for a caffeine-light sip. Still cozy, still delicious.

Ingredient Substitutes

Brown Sugar:
Substitute with: Coconut sugar or maple sugar for a deeper molasses vibe. White sugar with molasses (2:1) also works in a pinch.

Cookie Butter Spread:
Substitute with: Speculoos cookie crumbs blitzed with a touch of oil. Or use almond butter + cinnamon + brown sugar for a “cookie adjacent” twist.

Heavy Cream:
Substitute with: Full-fat coconut cream (chilled), or barista-style oat cream for dairy-free foam that still froths well.

Xanthan Gum:
Substitute with: ½ tsp instant vanilla pudding mix, or skip it if you don’t mind a softer foam that collapses faster.

Espresso:
Substitute with: Strong French press coffee, moka pot brew, or instant espresso powder (2 tsp in ¼ cup hot water).

Speculoos Cookies:
Substitute with: Gingersnaps, shortbread, or graham crackers mixed with a pinch of cinnamon.

Milk:
Substitute with: Almond milk, oat milk, soy milk, or any dairy-free alt. Just make sure it’s unsweetened if your syrup is rich.

Honest Review

After a few test runs (and more than one sugar crash), I can honestly say this version captures the magic of the original Dunkin drink. The brown sugar syrup brings that rich, caramelized warmth, and when it’s blended with a spoonful of cookie butter? You get a cozy, spiced hug in every sip. The cold foam is the real star, though, fluffy, creamy, and full of cookie flavor without being cloying.

Is it exactly like Dunkin’s? Not quite. They’ve likely got a secret extract or some foaming tech I can’t match at home. But for a DIY version? This absolutely satisfies that cookie-butter craving. Especially with the cookie crumbles on top, it gives you that little texture surprise with every sip, just like the real thing.

If you’re looking for something that feels indulgent but still coffee-forward, this is it. Bonus: you don’t have to wait for the seasonal menu or brave the drive-thru. Once you taste it, you’ll probably start keeping cookie butter in the fridge year-round. I know I will.