Upcycled Holiday Cookie Latte recipe

Upcycled Holiday Cookie Latte recipe

Upcycled Holiday Cookie Latte

Menorahs are lit and Mariah Carey’s “All I Want For Christmas Is You” has topped the charts again, meaning the holiday season is in full swing. This time of year means sweets, sweets, and more sweets…and if you hate food waste as much as I do, the accumulation of holiday desserts in everyone’s kitchen is overwhelming.

But you better not pout, I’m telling you why…

My Upcycled Holiday Cookie Latte is the perfect holiday hack for preventing a season of stale cookies. Inspired by Pull & Pour’s cereal milk espresso martini, this drink is perfect for entertaining family with your barista skills.  

Cookie-steeped milk adds a light sweetness and subtle flavor to both hot and cold lattes and thickens the milk consistency to a perfect degree. Plus, you can save leftover cookies by refrigerating multiple servings of the cookie milk so it’s ready to go for the next few mornings. 

Ingredients (makes 1 latte) 

  • Cookies – I’ve tried it with sugar cookies, ginger snaps, and mint chocolate thins and all are delicious.  
  • 1 cup milk – Opt for higher fat content for better cookie extraction and a neutral flavor profile (coconut, macadamia, or BAMnut milk are some of my favorites).
  • Coffee – This recipe works well for espresso (like Black Magic), brewed coffee (try Warm Wishes), and cold brew concentrate.


  • Coffee brewing device 
  • Mason jar with lid or cocktail shaker 
  • (Optional) Cheesecloth or strainer


  1. Place one or more cookies (depending on their size and your taste) into the jar or cocktail shaker.
  2. Add milk to the container.
  3. Let the container sit in the refrigerator for any time between 15 minutes to overnight.
  4. Shake the container vigorously for a few seconds, and then strain the milk into a milk steaming pitcher or serving cup. Strain the milk from the jar by placing the lid slightly ajar if you’re aiming to only strain out the large cookie chunks. Otherwise, use a cheesecloth or fine strainer. 
  5. (Optional) Eat the yummy leftover soggy cookie chunks.
  6. Add the milk as-is to cold brew or an espresso on ice, or gently steam it for brewed coffee or a latte.
  7. Garnish with cookie crumbles.
Birds Eye view of two lattes with cookies scattered around them
Written by
Melina Devoney
Barista & Blogger