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Cookies & Cream Coffee

I have been thinking about this idea for quite a while after my biscoff coffee creation. Today, I finally gave it a shot. To be honest, I like it. The cookies just melt away and it goes so well with the coffee, cream and milk concoction.

When it comes to cookies and cream, please give Hydrox a try. Once you do, you will never look at Oreo the same way again. Yes, it is that good. Cheers!



(Serve 2)

  • Medium-Course Ground Coffee, 20g

  • Boiling Water, 200g + More

  • Oat Milk Homemade or Any Desired Milk, 320g

  • Cookies & Cream Preferably Hydrox, 5 Less or More



  • V60 Coffee Brewer

  • Milk Frother

  • Sauce Pot



  1. I am using a V60 to brew my coffee.

  2. You can check out James Hoffman's detailed guide here.

  3. Lightly wash the coffee paper filter with boiling water.

  4. Discard the water.

  5. Add ground coffee into the center of the filter.

  6. Create a small well in the center.

  7. Bloom the coffee with 40g of boiling water.

  8. Gently swirl the brewer and sit for 30 seconds.

  9. After 30 seconds, pour the remaining 160g of boiling water.

  10. Allow the coffee to drip.

  11. While the coffee is dripping, add milk to a sauce pot.

  12. Separate the cream from the cookies.

  13. Add the cream to the milk and turn the heat up to medium.

  14. Stir until the cream is fully incorporated.

  15. Transfer the milk mixture to a milk frother and froth until frothy and foamy.

  16. Break the cookies into pieces and add them to individual serving cups.

  17. Add in the coffee and the milk mixture.

  18. Top it off with any leftover milk foam with more cookie crumbs.

  19. Serve immediately.

  20. Cheers!


The combination just makes sense...


Recipe Video:

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