If you’ve yet to experience the indulgence of a Biscoff-infused latte, this is your invitation to something truly exquisite. This Lotus-inspired creation is a study in warmth and decadence—silky espresso enveloped in notes of caramelised biscuit, softened with velvety cream, and finished with a whisper of sweetness that lingers beautifully on the palate.
Even the name feels like a quiet luxury—Caramelised Biscoff Indulgence Latte. Decadent, indulgent, and undeniably alluring… just wait until you see it.
Prepare
Cook
Serving
Ingredients
- ¾ cup whole milk, gently warmed
- ½ cup freshly brewed espresso or robust coffee, served hot
- 1 tablespoon Biscoff biscuit butter, softened to a smooth, spreadable consistency
- 1 teaspoon soft brown sugar
- 1 teaspoon pure vanilla extract
To Finish
- A soft crown of lightly whipped cream
- Biscoff biscuits, served alongside or delicately crumbled for a final flourish
Method
Begin by brewing a strong, aromatic espresso or richly concentrated coffee.
Gently warm the milk until steaming—hot to the touch, yet not scalding.
While the milk warms, spoon the softened Biscoff into the hot coffee and stir until fully melted and seamlessly blended. Add the brown sugar and vanilla, stirring until the mixture becomes smooth, glossy, and fragrant.
Froth the milk until light and airy—whether by hand, with a frothing wand, or using your coffee machine—creating a soft, cloud-like foam.
Pour the warmed milk into the coffee, holding back the foam with a spoon, then finish by gently layering the foam over the surface.
To Garnish
Crown with a generous swirl of whipped cream and a delicate drizzle of melted Biscoff.
Finish with Biscoff biscuits—crumbled for texture, nestled whole into the cream, or elegantly perched along the rim. A light caramel drizzle adds a final note of indulgence.
Helpful Tips
If the Biscoff isn’t melting smoothly, ensure your coffee is piping hot and the cookie butter has softened to room temperature—this allows it to blend effortlessly into a silky base. A small whisk or frothing wand will help disperse it more evenly for a perfectly smooth finish.
When frothing milk in a sealed jar, release the lid briefly after the first 15–20 seconds to allow excess heat to escape—this keeps the texture light, airy, and beautifully controlled.
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Caramelised Biscoff Indulgence Latte
Ingredients
Method
-
Begin by brewing a strong, aromatic espresso or richly concentrated coffee.
-
Gently warm the milk until steaming—hot to the touch, yet not scalding.
-
While the milk warms, spoon the softened Biscoff into the hot coffee and stir until fully melted and seamlessly blended. Add the brown sugar and vanilla, stirring until the mixture becomes smooth, glossy, and fragrant.
-
Froth the milk until light and airy—whether by hand, with a frothing wand, or using your coffee machine—creating a soft, cloud-like foam.
-
Pour the warmed milk into the coffee, holding back the foam with a spoon, then finish by gently layering the foam over the surface.
-
Crown with a generous swirl of whipped cream and a delicate drizzle of melted Biscoff.
-
Finish with Biscoff biscuits—crumbled for texture, nestled whole into the cream, or elegantly perched along the rim. A light caramel drizzle adds a final note of indulgence.
Notes
When frothing milk in a sealed jar, release the lid briefly after the first 15–20 seconds to allow excess heat to escape—this keeps the texture light, airy, and beautifully controlled.
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