St Remio's Cookie Butter Cold Brew
Cookie Butter Cold Brew
Make it yours with the St Remio cold brew, finished with a creamy cookie butter cloud.
Homemade Cookie Butter Syrup
Ingredients
- ½ cup Biscoff spread
- ½ cup brown sugar
- 1 cup water
- 1 tsp vanilla extract
- Pinch of salt
Method
1. To make the Syrup
In a saucepan over medium heat, combine the Biscoff spread, brown sugar, and water.
Whisk continuously until the Biscoff melts and the mixture becomes smooth.
2. To Simmer
Bring to a gentle simmer, then reduce heat to low.
Let simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
3. To Finish
Remove from heat and stir in the vanilla extract and a pinch of salt.
Allow to cool to room temperature. Transfer to a clean, airtight container (such as a mason jar).
Store in the refrigerator for up to 2 weeks.
Cookie Butter Cold Brew
Base Ingredients
- 150ml milk of choice
- Ice (as desired)
- 60ml St Remio cold brew
- 15ml homemade cookie butter syrup
Cookie Butter Cold Foam Ingredients
- 80ml cream
- 15ml homemade cookie butter syrup
Method
1. To Prepare the Base
Add ice to your desired level in a glass.
Add 15ml homemade cookie butter syrup to the glass.
Pour in 150ml of milk of choice and gently stir to combine.
Slowly pour 60ml of cold brew over the top to create a layered effect. Set aside.
2. To Prepare the Cookie Butter Cold Foam
In a separate mixing cup, combine 80ml cream and 15ml homemade cookie butter syrup.
Using a hand whipper (milk frother), whip until thickened to a light, airy cold foam texture; pourable yet softly fluffy.
3. To Finish
Gently spoon or pour the cookie butter cold foam over the iced cold brew.
Serve immediately and enjoy!
