Coffee as comfort food
Over the years, coffee has changed shape many times. It started as an energy drink, became a ritual, and eventually found its way into the world of comfort food. Today, coffee can be more than just a source of caffeine — it can be a dessert in its own right. Latte Cookie is exactly that.
Bacanha Cookie syrup brings notes of buttery biscuits and caramel into a classic latte. Combined with espresso, it produces something close to dunking your favourite cookie in coffee — only served as a smooth, modern drink.
Bacanha syrups – sweetness in an elegant bottle
Bacanha is a brand that rethinks what a syrup can be. Each product is a combination of simplicity and considered design: organic ingredients, natural extracts, and the brand's signature amber glass bottles — functional and beautiful in equal measure.
The Cookie Bacanha syrup is blended to recall the flavour of freshly baked biscuits — but without the artificiality. The balance of sweetness and aroma gives the coffee a dessert character that feels just right for an afternoon break.
JAVA Coffee – the base that holds the flavour
When coffee becomes a dessert, the base still has to earn its place. Espresso made from JAVA Coffee Roasters beans gives Latte Cookie its structure and character. It brings depth without overwhelming the drink — leaving room for the syrup's sweetness and the plant-based drink's creaminess.
Since 2001, we've been roasting specialty coffee in Warsaw, with one goal in every batch: espresso that is full in flavour and consistent in quality. Good coffee is a human right — even when it turns into dessert.
Sproud – a creamy plant-based alternative
Latte Cookie works beautifully with Sproud Barista — a plant-based drink made from yellow peas that froths like regular milk and doesn't compete with the coffee's flavour. For an extra touch, top the drink with Sproud Cream and a dusting of Blömböom cocoa powder.
Latte Cookie recipe
Ingredients (1 serving):
- double espresso from JAVA
- 150 ml Sproud Barista plant-based drink
- 2 cl Bacanha Cookie syrup
- Sproud Cream and Blömböom cocoa powder to finish
Method:
- Pull a double espresso.
- Heat and froth the plant-based drink.
- Add the Bacanha Cookie syrup to the espresso, then pour in the frothed drink.
- Top with Sproud Cream and a dusting of cocoa powder.
Latte Cookie as an afternoon ritual
This is a coffee that needs no occasion. It works as a quiet moment at your desk, something sweet to share with a friend, or a homemade treat that requires no baking. Latte Cookie fits into ordinary days — a reminder that coffee can be a dessert, a ritual, and a small pleasure all at once.
👉 Explore Bacanha syrups and JAVA coffees, and make your own Latte Cookie at home.
