Iced Biscoff Latte
This Iced Biscoff Latte combines the rich flavors of creamy plant milk and bold espresso with the sweet, spiced goodness of Biscoff spread. Perfectly chilled and topped with a swirl of dairy-free cream, it's a tasty coffee treat for any time of day.
Equipment
- 1 espresso maker
- 1 Tall Glass 300 ml
- 1 Mug or Bowl
- 1 Spoon
- 1 ice cube tray
- 1 measuring cup
- 1 Whisk or Milk Frother
Ingredients
- 1 tablespoon Smooth Biscoff Spread
- 2 shots Espresso (60 ml; ΒΌ cup)
- 1 cup plant milk (250 ml) cold
- whipped dairy-free cream optional
- Biscoff Biscuits crushed for garnish, optional
Instructions
- Make and pour the hot espresso into a mug. Add the Biscoff spread to the hot coffee and stir until the spread is completely melted and well blended with the espresso.
- Take a tall glass and fill it with ice cubes. Make sure the glass is packed with ice to keep your latte cool.
- Pour the cold plant milk into the glass over the ice cubes. Leave a little room at the top for the espresso mixture.
- Pour the espresso and Biscoff mixture into the glass with the milk and ice. Stir gently to mix everything together.
- Add a swirl of dairy-free cream on top and Ppace a Biscoff biscuit on the rim of the glass for garnish. You can also crumble some biscuits on top of the cream for added crunch.
Notes
- Serving Suggestion: Serve the Iced Biscoff Latte in a tall glass with a straw for easy sipping. It pairs perfectly with additional Biscoff biscuits on the side for a tasty treat!
- Biscoff Flavor: Adjust the amount of Biscoff spread to suit your taste. For a stronger flavor, add a bit more spread.
- Frothy Milk: Use a milk frother for a creamier, frothy texture in your plant milk before adding it to the glass.
- Espresso Substitute: No espresso machine? Use strong brewed coffee as a substitute for the espresso shots.
- Customize Garnish: Crumble additional Biscoff biscuits on top of the cream for extra flavor and texture.