Ingredients

• 1 double shot espresso (or 60ml strong brewed coffee)
• 200ml whole milk (or dairy-free alternative — oat works especially well)
• 2 tbsp Biscoff spread, or 2 tbsp Biscoff syrup
• 1-2 Biscoff biscuits, crushed, to garnish
• Whipped cream, to serve (optional)
• Pinch of ground cinnamon, to serve (optional)

Method

1. Pull a double shot of espresso (or brew 60ml of strong coffee) directly into your serving cup or mug.
2. Stir the Biscoff spread or syrup into the hot espresso until fully dissolved — if using spread, loosen it with a splash of hot water first so it melts evenly rather than clumping.
3. Steam the milk to around 60-65°C until it's silky and lightly frothed. No steam wand? Warm it in a saucepan and whisk vigorously, or use a handheld milk frother.
4. Pour the steamed milk over the espresso and Biscoff mixture, holding back the foam with a spoon, then spoon the foam on top.
5. Top with whipped cream, crushed Biscoff biscuit and a pinch of cinnamon, if using. Serve immediately.

Variations

• Dairy-free: oat milk steams and froths closest to dairy, and its natural sweetness pairs especially well with Biscoff.
• No machine: swap espresso for 60ml of strong moka pot, AeroPress or double-strength filter coffee, and warm your milk on the hob or in the microwave.
• Iced Biscoff latte: stir the Biscoff spread or syrup into the hot espresso first so it dissolves fully, then pour over ice and top with cold milk.
• Homemade Biscoff syrup: gently warm 3 tbsp Biscoff spread with 3 tbsp water and a pinch of cinnamon, whisking until smooth. Cool and store in the fridge for up to a week.

Common Mistakes to Avoid

• Adding cold Biscoff spread straight to the milk. It won't dissolve properly — always melt it into the hot espresso first, loosened with a splash of hot water if needed.
• Overheating the milk. Past 70°C milk starts to taste scalded — aim for 60-65°C, just too hot to hold comfortably.
• Using too much spread. Start with 2 tbsp — Biscoff is sweet and rich, and it's easy to tip the drink into dessert territory.
• Skipping the garnish. The crushed biscuit on top isn't just decoration — it adds texture and reinforces the biscuit flavour with every sip.

FAQ