Ingredients
Equipment
Method
- Prepare 1 or 2 shots of your favorite espresso. If you don't have an espresso machine, you can use strongly brewed coffee for a similar flavor profile.1 or 2 shots of freshly brewed espresso
- Pour your milk into a small saucepan and heat it over medium heat. Do not boil; you want it hot and steaming.1 cup milk
- While the milk warms, add the Biscoff Cookie Butter, granulated sugar (if using), and cinnamon to the warm milk in the saucepan. Stir gently until the cookie butter is completely melted and incorporated into the milk, creating a smooth, creamy mixture. If you prefer a richer flavor, add the pinch of nutmeg at this stage.1 cup milk, 2 tablespoons Biscoff Cookie Butter, 1 tablespoon granulated sugar, 1/4 teaspoon ground cinnamon, Pinch ground nutmeg
- For an extra café-worthy latte, use a milk frother to froth the Biscoff-milk mixture until it's light and foamy. If you don't have a frother, you can vigorously whisk it by hand or blend it briefly in a blender (be cautious with hot liquids in a blender).
- Pour the brewed espresso (or strong coffee) into your favorite mug.1 or 2 shots of freshly brewed espresso
- Carefully pour the warm, creamy Biscoff-milk mixture over the espresso in the mug. Stir gently to ensure everything is well combined.
- Generously top your Creamy Biscoff Cookie Butter Latte with whipped cream.Whipped cream
- Sprinkle crushed Biscoff cookies over the whipped cream for a final delightful crunch and burst of flavor. Enjoy your homemade masterpiece immediately!Crushed Biscoff cookies
Notes
To store any leftover Creamy Biscoff Cookie Butter Latte base (the Biscoff-infused milk mixture before adding espresso and topping), let it cool completely. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days. When you're ready to enjoy, reheat the base gently on the stovetop or in the microwave until warm. Then, brew fresh espresso or coffee and combine with the reheated base, adding fresh whipped cream and Biscoff crumbs for the best experience. Freezing is not recommended for the final latte as the texture of the milk and whipped cream can be compromised upon thawing.
