The Black and White Cookie Latte is a cozy, chocolatey drink inspired by the iconic New York treat. It’s rich, creamy, and comes with a fun aesthetic twist by dusting half of the foam with cocoa powder—perfect for mornings, dessert, or an afternoon pick-me-up.

Why You’ll Love This Recipe

• A fun, flavorful spin on a mocha
• Made with real chocolate and vanilla bean paste
• Simple ingredients and quick to prepare
• Visually striking with its cocoa-dusted design
• Customizable with your favorite milk or sweeteners
• Great served with a black and white cookie on the side

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon chopped dark chocolate (at least 70% preferred)
• 1 tablespoon + 1/2 cup milk of your choice (2% regular milk recommended)
• 1/4 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)
• 1 ounce espresso shot (or 1 Nespresso pod, or strongly brewed coffee)
• Cocoa powder, for dusting
• Black and white cookies, for garnish (optional)

directions

1. In a small saucepan over low heat, combine chopped chocolate, 1 tablespoon of milk, and vanilla bean paste. Stir continuously until smooth.
2. Spoon the melted chocolate mixture into a serving mug.
3. Brew your espresso directly into the mug (if using a pod or machine) or brew separately and pour into the mug. Stir to combine with chocolate.
4. Froth the remaining 1/2 cup of milk using a frother or alternative method (see notes).
5. Pour the frothed milk into the mug over the espresso mixture.
6. Dust half of the top of the latte with cocoa powder for the “black and white” look.
7. Serve with a black and white cookie on the side for an extra treat.

Servings and timing

• Servings: 1
• Prep time: 10 minutes
• Cook time: 1 minute
• Total time: 11 minutes

Variations

• Sweeter version: Add sugar or your preferred sweetener to the chocolate mixture.
• Espresso substitute: Use 1 ounce of very strong brewed coffee if espresso is unavailable.
• Vanilla substitute: Use 1/2 teaspoon vanilla extract in place of vanilla bean paste.
• Different chocolate: Try milk chocolate for a sweeter flavor.
• Non-dairy options: Use oat, almond, or soy milk as desired.

storage/reheating

This latte is best made fresh, but you can:

• Storage: Store chocolate base separately for up to 2 days. Reheat and combine with fresh espresso and milk.
• Reheating: Reheat chocolate mixture gently on the stove or in the microwave before preparing the latte.

FAQs

Can I use vanilla extract instead of vanilla bean paste?

Yes, use 1/2 teaspoon of vanilla extract to replace 1/4 teaspoon vanilla bean paste.

What kind of chocolate works best?

Dark chocolate (at least 70%) offers a deep, rich flavor, but milk chocolate can be used for a sweeter result.

How do I froth milk without a frother?

Heat the milk in a saucepan and froth with a hand frother, or blend it briefly in a blender.

Can I make this with coffee instead of espresso?

Yes, use 1 ounce of very strongly brewed coffee as a substitute.

How can I make this latte sweeter?

Add sugar, honey, or flavored syrup to the chocolate mixture before combining with the espresso.

What milk works best?

2% regular milk froths beautifully, but any milk (dairy or non-dairy) will work.

Can I make this dairy-free?

Yes, use a dairy-free milk and substitute the chocolate with dairy-free dark chocolate.

Can I make a larger batch?

Yes, scale the ingredients up proportionally and prepare each serving fresh for best results.

How do I get the black and white cookie look?

Dust only half the foam with cocoa powder for a split-tone effect.

Is the black and white cookie necessary?

Not at all! It’s a fun garnish but optional. The latte is delicious on its own.

Conclusion

The Black and White Cookie Latte brings together the comforting flavors of dark chocolate and espresso with a touch of nostalgia. Whether you’re reminiscing about New York or simply want something decadent in your mug, this easy-to-make latte is the perfect way to elevate your coffee ritual.

Print