Cookie Butter Latte

The winter storm warning/five inches of snow in tomorrow’s forecast have me entirely convinced that March has it out for me.

This is fine…totally fine. I’m just going to start fighting back.

I postponed the plans to spring clean my closet…when I spent an unreasonable amount of time on Pinterest fashion pages making sure some shirts were actually out of style. (They are. They’re also still hanging in my closet. No bigs. It’s not spring (cleaning) time yet.)

I also made a casual latte in my blender at home…just in case the roads to Starbucks are slippery.

I’m calling this casual because it probably breaks every latte making rule. There’s milk…but it’s not steamed or frothed. (A spin in the blender sort of imitates this.) There’s no shot of espresso, just extra strong coffee. And there’s no whipped cream topping…which is an easily fixed problem, but requires a trip to the grocery store.

There is, however, cookie butter, which makes up for all the shortcuts I took.

Sometimes we just have to improvise, wear sweatpants all day and hope that if it’s going to snow, there’s at least a snow day.

Fact: Cookie butter makes this cup of coffee just a little thicker and sweeter than usual. I need this sort of thing on days with snow in the sky…and also Mondays.

It blends with coffee and almond milk to make a single, simple cup of coffee.

Tell me this isn’t perfection.

Also…tell me spring will come sometime in this month. I’m already dreaming about making this iced.

Cookie Butter Latte

1 1/2 cups black coffee
1/2 cup almond milk
1 tablespoon cookie butter

Combine ingredients in a blender, and blend on low speed until smooth and frothy. Pour into a generous sized coffee mug. Microwave 30 seconds, if desired. (I did this, but like my coffee extra hot.)