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SugarBee® Apple Cookie Butter Iced Coffee
- Category: Beverage, Breakfast
Description
This tastes like fall feels….only with energy included!
Ingredients
Scale
For the Coffee:
- 6 oz. strong cold brew coffee
- 2 tbsp. SugarBee® Syrup
- cream or milk, optional
For the Cold Foam:
- 1/4 cup half and half or other milk
- 2 tbsp. heavy cream
- 1 tbsp. SugarBee® Syrup
- 1 tsp. cookie butter
For the SugarBee® Syrup:
- 4 cups SugarBee® Apple Cider
- 2 SugarBee® apples, chopped
- 2 cups sweetener, such as maple syrup or brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. vanilla bean paste
- 1/4 tsp. salt
For the Topping:
- SugarBee® apples, finely diced
- ground cinnamon
- Biscoff cookies, crushed
Instructions
- To make the SugarBee Syrup, add the cider, chopped apples, sweetener and cinnamon to a saucepan. Bring mixture to a rolling boil, stirring occasionally. Reduce heat to medium, and let mixture simmer for about 40 minutes until it is reduced by half and has thickened up a bit. Turn off syrup, let cool (it will thicken up much more as it cools). Strain syrup and add vanilla and salt. Store in a glass container.
- For the Cookie Butter Cold Foam, add milk, cream, syrup and cookie butter to a small jar with a lid. Shake it vigorously until cream gets foamy. Alternatively, use a milk frother.
- To make iced coffee, fill a glass with ice, and pour sweetened coffee over, adding cream if desired. Pour in Cookie Butter Cold Foam, and top with diced SugarBees, cinnamon, and crushed Biscoff cookies. Drink immediately!
