ngredients:

  • 1 cup (240 ml) freshly brewed espresso or strong coffee
  • 1 cup (240 ml) milk (whole, oat, or almond milk work well)
  • 2 tablespoons Biscoff cookie butter (smooth or crunchy)
  • 1-2 teaspoons brown sugar (optional, adjust to taste)
  • 1/4 teaspoon vanilla extract
  • Whipped cream (optional, for topping)
  • 1 Biscoff cookie, crushed (for garnish)
  • Pinch of cinnamon (optional, for garnish)

Equipment:

  • Small saucepan or milk frother
  • Whisk or spoon
  • Espresso machine or coffee maker
  • Mug (12-16 oz capacity)

Steps:

  1. Brew Coffee: Prepare 1 cup of espresso or strong coffee using an espresso machine or coffee maker. Set aside.
  2. Heat Milk: In a small saucepan over medium heat, combine milk, Biscoff cookie butter, brown sugar (if using), and vanilla extract. Whisk gently until the cookie butter is fully melted and the mixture is hot but not boiling (about 3-4 minutes). Alternatively, use a milk frother to heat and blend the mixture.
  3. Froth (Optional): If you have a milk frother, froth the heated milk mixture to create a creamy texture. If not, whisk vigorously for a similar effect.
  4. Assemble Latte: Pour the brewed espresso or coffee into a large mug. Slowly pour the heated Biscoff milk mixture over the coffee, stirring gently to combine.
  5. Garnish: Top with whipped cream if desired. Sprinkle crushed Biscoff cookie and a pinch of cinnamon over the top for extra flavor and presentation.
  6. Serve: Enjoy immediately while hot.

Tips:

  • Adjust the sweetness by adding more or less brown sugar, as Biscoff cookie butter is already sweet.
  • For an iced version, cool the espresso and milk mixture, then pour over ice.
  • Store any leftover Biscoff milk mixture in an airtight container in the fridge for up to 2 days; reheat before using.