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Biscoff Latte (Cookie Butter Latte)

Espresso whisked with melted Biscoff cookie butter and milk — the viral home-café latte, hot or iced, in 5 minutes. About $1.20 a glass.
Print Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 1 latte
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons Biscoff cookie butter creamy spread, plus more for drizzling
  • 2 shots espresso or 1/2 cup strong coffee
  • 3/4 cup milk of choice
  • 1 teaspoon brown sugar optional
  • 1 cup ice for the iced version
  • 1 Biscoff cookie crushed, for topping

Method
 

  1. Add the cookie butter to a mug or heatproof glass. Pour the hot espresso over it and whisk until fully melted and glossy, about 30 seconds.
  2. ICED: smear a little warm cookie butter inside a tall glass (optional), fill with ice, add the cold milk, then pour the espresso mixture over the top.
  3. HOT: steam or heat the milk and pour it over the espresso mixture; cap with foam if you like.
  4. Top with crushed cookie. Taste before adding the brown sugar — the spread is already sweet.

Notes

Crunchy spread works but melts slower; warm it 10 seconds in the microwave first. Dairy-free: oat milk is the best match.