Make your morning coffee extra special with this easy Frothy Cookie Latte recipe. And don’t forget to sprinkle a little ginger snaps on top too. This recipe was created for my client International Delight, but all opinions are my own.
In the mornings, I rise early — long before the first rays of light shine. It gives me that little bit of time when I can quietly get started, before the kids rise, before I have to be on the go. Though I am as guilty as anyone of sometimes hitting snooze, I usually rise and head downstairs to make coffee first thing. Because, you know, coffee …
On the best of mornings, my early rising friends will text me in those early hours. Sometimes it’s a good thought for the day. Sometimes it’s a quirky comparing of my weather versus theirs. Sometimes it’s just a good morning. Gotta love when your friends know how early you rise — because they do too. It’s a nice way to start the day.
And some mornings, when I go to make that morning coffee, I like to make it a little special. One favorite way to do that? By frothing creamer!
For this, I used International Delight’s Hot for Cookie creamer, which is part of their Cold Stone Creamery line. Just warm it a little and then whisk it (I use my stand mixer) until nice and frothy — it only takes a few minutes.
Pour the creamer onto the coffee and sprinkle with a crushed ginger snap. Mmm …
It’s nice when the morning can be a little extra special.
- 4 oz hot brewed coffee
- ¼ cup International Delight Hot for Cookie Creamer, warmed slightly
- 1 ginger snap cookie, crushed
- Pour the coffee into a mug. Place the creamer in the bowl of a stand mixer and beat on high until frothy -- about 2-3 minutes. Pour into the coffee. Sprinkle the crushed cookie on top. Enjoy!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.