Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Skill Level: Easy
Yield: 1 large serving (about 16 oz)
Ingredients
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2 shots of espresso (about 2 oz), or ½ cup of strongly brewed coffee, cooled
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1 ½ tablespoons Lotus Biscoff Cookie Butter Spread (smooth, not crunchy)
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1-2 teaspoons Lotus Biscoff Cookie Syrup (optional, for extra sweetness & flavor)
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1 cup ice cubes
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1 cup milk of choice (whole milk, oat milk, or almond milk work wonderfully)
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For topping (optional): Whipped cream, a drizzle of Biscoff spread or syrup, and 1 crushed Biscoff cookie.
Equipment
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Espresso machine, Moka pot, AeroPress, or strong coffee maker
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Small microwave-safe bowl or saucepan
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Spoon or small whisk
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Tall glass (16 oz or larger)
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Straw (highly recommended!)
Instructions
Step 1: Prepare Your Espresso or Coffee
Brew two shots of fresh espresso using your preferred method. If you don’t have an espresso machine, a Moka pot or AeroPress makes a great strong substitute. Alternatively, brew ½ cup of very strong coffee. Set it aside to cool slightly while you prepare the other components. Using hot espresso is key for the next step.
Step 2: Create the Biscoff Base
This is the secret to a non-clumpy, perfectly blended latte! Place the 1 ½ tablespoons of Biscoff spread (and the optional syrup, if using) into a small bowl. Pour the hot, freshly brewed espresso directly over the spread. Whisk vigorously for 15-20 seconds until the spread is completely melted and the mixture is smooth, glossy, and foamy. This creates a rich, emulsified flavor base that will mix seamlessly with the milk and ice.
Step 3: Assemble Your Latte
Fill your tall glass to the brim with ice cubes. Pour your cold milk over the ice, leaving about an inch of space at the top. Slowly and deliberately pour the prepared Biscoff-espresso mixture over the milk and ice. Watch as the beautiful caramel-colored swirls mix with the milk—this is part of the magic!
Step 4: Mix, Top & Serve
Give the drink a good stir with your straw to combine all the layers into a uniform, creamy beige hue. For the full decadent experience, top with a dollop of whipped cream, a light drizzle of melted Biscoff spread or syrup, and a sprinkle of crushed Biscoff cookie crumbs.
Step 5: Enjoy Immediately!
Serve right away with a straw. The layers will combine as you drink, offering sips of intense Biscoff flavor followed by creamy, cool milk. Stir occasionally for consistent flavor.
Chef’s Notes & Customizations
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No Espresso Maker? No problem! Use ½ cup of extra-strong brewed coffee. Instant espresso powder (dissolved in hot water) is also a great alternative.
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Make it Vegan/Dairy-Free: This recipe is naturally vegan if you use plant-based milk (oat milk is fantastic for creaminess) and ensure your Biscoff spread is vegan (most are!).
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Sweetness Control: The Biscoff spread is sweet on its own. The optional syrup is for true dessert-lovers. Taste your base mixture before assembling and add a simple syrup if you desire more sweetness.
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Blended Version: For a Biscoff Frappuccino-style drink, add all ingredients (espresso, Biscoff spread, milk, and ice) to a high-speed blender and blend until smooth.
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Storage: This is a drink best made fresh. However, you can pre-make the Biscoff-espresso base and store it in the fridge for up to 2 days. Shake or whisk before using.
Nutrition Information (Approximate)
Note: Nutrition is highly dependent on milk choice and toppings. This estimate uses whole milk and includes 1.5 tbsp of Biscoff spread without optional toppings.
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Serving Size: 1 drink
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Calories: ~320
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Total Fat: 14g
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Saturated Fat: 6g
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Cholesterol: 25mg
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Sodium: 120mg
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Total Carbohydrates: 40g
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Dietary Fiber: 0g
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Sugars: 32g (includes natural milk sugars and added sugars from Biscoff)
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Protein: 8g