Iced Biscoff Latte Indulgence (Print)

Rich iced latte with Biscoff and espresso blends smooth milk over ice for a sweet, creamy coffee beverage.

# Ingredients:

→ Coffee

01 - 1 shot (1 fluid ounce) espresso or 1/3 cup strong brewed coffee, cooled

→ Biscoff

02 - 2 tablespoons Biscoff cookie butter spread
03 - 1 Biscoff cookie, crushed (optional for topping)

→ Dairy

04 - 3/4 cup cold milk (whole, skim, or plant-based substitute)

→ Sweetener (optional)

05 - 1 to 2 teaspoons sugar or preferred sweetener

→ Ice

06 - 1 cup ice cubes

→ Topping (optional)

07 - Whipped cream

# Instructions:

01 - Combine Biscoff cookie butter and hot espresso or coffee in a bowl and stir until the spread is fully dissolved and smooth.
02 - Fill a tall glass with ice cubes for optimal chilling.
03 - Pour the Biscoff-coffee mixture over the prepared ice in the glass.
04 - Add cold milk, then stir thoroughly until the beverage is well blended.
05 - Taste and incorporate the desired amount of sweetener, mixing until dissolved.
06 - Top with whipped cream and a sprinkling of crushed Biscoff cookie if using; serve immediately.

# Pro Tips:

01 -
  • Uses just a handful of easy-to-find ingredients
  • No fancy coffee equipment required
  • Ready in about five minutes
  • Customizable for different diets and tastes
02 -
  • High in treat-yourself satisfaction yet surprisingly easy
  • Can be made fully dairy-free and vegan
  • Perfect for both summer afternoons and cozy evenings
03 -
  • Always stir the Biscoff spread into hot coffee for the smoothest mixture Cold milk will not dissolve it
  • Taste before adding more sweetener The cookie butter is surprisingly sweet on its own
  • A high-quality freshly brewed coffee will make all the difference in depth and aroma
  • A touch of whipped cream and extra cookie crumbs makes this feel like a fancy coffee shop drink even on your busiest days
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