Biscoff latte is an easy-to-make treat for coffee lovers. The sweet caramelised and warming spiced profile of cookie butter works wonders in this Biscoff coffee recipe to create an indulgent drink worthy of cosying up with.
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A Lotus Biscoff latte is a welcome treat all year round, but especially comforting in cooler weather. It’s a sweet coffee drink sure to delight anybody who enjoys drinks such as a gingerbread latte, Spanish latte or a mocha.
Basically, this is a long coffee drink containing a full shot of espresso coffee, lashings of steamed milk and a hefty spoonful of Biscoff spread (also known as cookie butter). The Biscoff adds nuances of caramel and sweet baking spice to the profile of this libation.
This Biscoff coffee recipe was the result of my mind’s idle meanderings a few weeks back. However, I’ve since discovered that it was trending on TikTok a while ago (I wouldn’t know, I’m far too old for that social media platform).
Why you’ll love this Biscoff coffee
Whether you want to call this drink a Biscoff latte, a Biscoff coffee or a cookie butter latte there are plenty of reasons to fall in love with it:
- It’s quick and easy to make.
- And, apparently, this drink is right on trend (this is definitely the first time I’ve been on trend – ever).
- There’s no denying it’s fun – especially for Biscoff fans.
- It’s a sweet, milky coffee drink that offers cosy, comforting vibes.
- And it’s a pleasant change from other sweet drinks such as hot chocolate or masala chai.
So what are we waiting for, let’s get you to the details of this cookie butter latte.
Ingredients notes
Biscoff spread: go for the smooth variety as it blends seamlessly into the liquid ingredients in this drink. If you only have the crunchy version available use that but perhaps sieve the drink into your serving mug to ensure the drink is silky smooth.
Espresso coffee: this Lotus Biscoff latte is best made with freshly brewed espresso coffee. Use around 12-15g of ground espresso per 40ml water.
As for the espresso, try to pick one with notes of caramel in the flavour profile, but don’t get hung-up on this. Really, whatever coffee you generally use will suffice. And of course, feel free to use a decaffeinated one if desired.
Milk: use only whole (full-fat) milk. It is going to be watered down with the brewed espresso, so starting off with the richest milk available is the best way to ensure that your cookie butter latte is as full-bodied and satisfying as it can be.
Vanilla Extract: this ingredient could, technically, be excluded, but the final drink tastes so much better for adding in a dash. Use it if you can, but do not use vanilla essence as a substitute. The latter is a vastly different product.
Cinnamon: I like to enhance the sweet spice profile of the Biscoff cookie butter spread by adding in an extra hit of ground cinnamon. Just a pinch makes a world of difference.
See the recipe card for quantities.
Step-by-step instructions
This Lotus Biscoff latte recipe could not be simpler to make:
- Put the milk, Biscoff spread and cinnamon into a saucepan and heat until piping hot (do not let it boil). Stir several times as the liquid heats up.
- Add the freshly brewed espresso coffee and the vanilla extract.
- Whisk (using a milk foamer or a handheld blender) until the drink is frothy.
- Decant into a warmed mug/ coffee glass and serve just as it is or top with cream and garnishes.
See the recipe card for full details.
Expert tips
- Don’t allow the milk or coffee to boil. There’s no need, the coffee will taste bitter and your Biscoff latte will be far too hot to enjoy.
- Do ensure that you stir the ingredients a few times as the milk heats up to stop the biscoff burning on the bottom of the pan.
- Think twice before automatically adding additional sweetener to this drink. Take a sip and then adjust as necessary.
- Warm your serving mug by filling it with freshly boiled water while the drink is prepared. Your drink will be a better temperature if you do.
Top tip
The recipe presented is the perfect balance of savoury coffee combined with the sweet, caramelised flavour of Biscoff spread for my taste preferences. I’ll shamelessly admit to always desiring sweetness when it comes to milky drinks such as this cookie butter latte.
However, do vary the strength of the coffee according to your own tastes. Go for a double-strength shot of espresso if you favour a Biscoff coffee with a more robust espresso coffee flavour and just a hint of sweetness and spice about it.
Toppings
To add whipped cream or not to add whipped cream, that is the question. I’m going to shock you here. It’s no secret that I adore totally decadent milky drinks. I find them immensely comforting and they always lift my spirits.
However, when it comes to this easy Biscoff latte I do prefer it without any additions. I find the balance of flavour between the robust coffee and the sweet cookie butter treat enough without piling on the cream at the end. Shocking, but true.
You, however, should feel entirely justified in adding all manor of additional extras as you see fit. Top the pile of whipped cream with any of the following goodies:
- Ground cinnamon.
- Crushed Biscoff cookies.
- Melted Biscoff spread.
- Marshmallows.
It’s your cookie butter latte, so enjoy it your way.
Variation: the vegan Biscoff latte
Making a vegan Biscoff latte is very easy as the only ingredient included in the recipe presented that is not vegan is the milk.
Just replace the cow’s milk with dairy-free milk and you’ll have yourself a vegan Biscoff latte in no time. Unsweetened oat and almond milk are great alternatives. I’m less keen on using coconut milk as it does impart an additional flavour to the drink and thickens it somewhat.
There are quite a few vegan-friendly whipped creams available in the supermarkets now. Be sure to use one to turn your drink ultra indulgent. There’s even an aerosol-based vegan squirty cream.
Variation: the iced Biscoff latte
When it’s too hot to contemplate a warm drink, turn this beverage into an iced Biscoff latte instead.
Simply make as instructed, but heat only half of the milk in the pan. Once made, add in the remaining cold milk to help cool the drink and then pour it into a tall glass filled with plenty of ice.
Frequently asked questions
Yes, you certainly can. Multiply the ingredients listed by as many servings as desired then make as instructed, let cool and keep in the fridge for up to 3 days.
Stir well before pouring a serving into a pan to reheat. Once it’s hot enough froth up the drink to achieve that signature foam.
Serving this cookie butter latte with a frothy top is pure joy and luckily, you do not need to have a dedicated milk frother in order to do this. Instead try one of the following methods of foaming the drink:
1. Use a handheld stick blender. To do this, ensure that the liquid comes no more than halfway up the side of the saucepan (otherwise it might spill out). Insert the stick blender into the pan and pulse a few times until the latte looks suitably frothy.
2. Alternatively, pour the entire drink into a blender and whizz for 15 seconds, then pour and enjoy your sublimely frothy Biscoff latte.
Of course. It’s still best to use espresso coffee. Try brewing it in a cafetiere (French press) instead. You may need to make a larger batch of espresso coffee to make this a worthwhile option, but remember that you can batch-make this drink and store it in the fridge for another day.
At a pinch, you could use instant coffee granules. Make sure it’s strong, so go for 1-1½ teaspoon dissolved in 40ml of water that has been boiled and allowed to sit in the kettle for 10 minutes.
Tasty snacks to accompany this drink
Have you made this Lotus Biscoff latte recipe? I hope you enjoyed it. Let me know how you got along by leaving a comment or rating below – it would mean so much to me if you do.
Recipe
Biscoff Latte
Ingredients
- 160 ml Whole milk
- 40 ml Espresso coffee freshly brewed
- 30 g Biscoff spread (smooth not crunchy)
- ¼ teaspoon Vanilla extract
- ⅛ teaspoon Ground cinnamon
Optional Toppings
- Whipped cream
- Crushed Biscoff cookies
- Ground cinnamon
Instructions
- Put the milk, Biscoff spread and cinnamon into a saucepan and heat until piping hot (do not let it boil). Stir several times as the liquid heats up to prevent the Biscoff spread catching and burning on the base of the pan.
- Add the freshly brewed espresso coffee and the vanilla extract.
- Whisk (using a milk foamer, a handheld blender or a kitchen blender) until the drink is frothy.
- Decant into a warmed mug/ coffee glass and serve just as it is or top with cream and garnishes.
Notes
- Don’t allow the milk or coffee to boil. There’s no need, the coffee will taste bitter and your Biscoff latte will be far too hot to enjoy.
- Do ensure that you stir the ingredients a few times as the milk heats up to stop the biscoff burning on the bottom of the pan.
- Think twice before automatically adding additional sweetener to this drink. Take a sip and then adjust as necessary.
- Warm your serving mug by filling it with freshly boiled water while the drink is prepared. Your drink will be a better temperature if you do.
- Vary the strength of the coffee according to your own tastes. Go for a double-strength shot of espresso if you favour a Biscoff coffee with a more robust espresso coffee flavour and just a hint of sweetness and spice about it.
- Topping this cookie butter latte with cream is not essential – it’s perfectly lovely served just as it is.
- Make it vegan: just replace the cow’s milk with dairy-free milk and you’ll have yourself a vegan Biscoff latte in no time. Unsweetened oat and almond milk are great alternatives.
- Make an iced Biscoff latte: simply make as instructed, but heat only half of the milk in the pan. Once made, add in the remaining cold milk to help cool the drink and then pour it into a tall glass filled with plenty of ice.
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