Description
Indulge in a warm and cozy Biscoff Latte, a luscious blend of espresso, creamy milk, and speculoos spread. Topped with whipped cream and crushed speculoos cookies, this sweet treat is perfect for a comforting morning pick-me-up or an afternoon indulgence.
Ingredients
Units
Scale
- 200 ml (3/4 cup) milk
- 30–60 ml (2-4 tbsp) espresso coffee
- 2 tbsp speculoos spread
- 1/2 tsp vanilla extract
- Whipped cream (for topping)
- Speculoos cookies, crushed (for decoration)
Instructions
- Heat the Milk Mixture
- In a saucepan, heat the milk over low heat. Add the speculoos spread and vanilla extract, stirring until fully combined and smooth.
- Prepare the Coffee
- Brew an espresso and pour it into a large cup or mug.
- Combine
- Slowly pour the hot milk mixture over the espresso, mixing gently.
- Top and Garnish
- Add a dollop of whipped cream and sprinkle with crushed speculoos cookies for a decorative and flavorful finish.
- Serve
- Enjoy immediately while warm!
Notes
- For the best flavor, enjoy your latte fresh.
- If you have leftovers, refrigerate for up to 1 day. Reheat gently, noting that texture may slightly change.
