Coffee Drink
Biscoff Latte: Hot and Iced Cookie Butter Coffee
Drink Snapshot
- Caffeine
- 75 mg referenceGeneric USDA espresso, 36 gActual caffeine depends on the coffee, dose and extraction.
- Calories
- Estimated 220 kcalWhole milk and Lotus Biscoff Smooth spreadNo extra biscuit, cream, syrup or topping is included.
Serving, sugar and sources
- Serving
- 1 latte: 20 g (0.71 oz) smooth Biscoff spread, 36 g espresso and 160 ml (⅔ US cup) whole milk
- Made with
- Espresso, milk and smooth caramelized-biscuit spread
- Sugar
- Estimated 16 g total. 7.4 g comes from 20 g (0.71 oz) spread; milk contributes 8.3 g natural sugar.
- Preparation
- About 5 minutes with espresso equipment ready
Calculated from Lotus Biscoff Smooth Spread and USDA whole-milk/espresso records. Milk is measured before heating and converted using its USDA portion weight. See the full calculation or label comparison.
Key Takeaways
- Choose Biscoff for caramelized-biscuit flavor and a fuller texture than a syrup-only latte.
- Use smooth spread for an even drink; crunchy spread and biscuit crumbs add pieces.
- For the iced version, mix the spread into hot espresso before the cold milk goes in.
On This Page14 Sections
What Is a Biscoff Latte?
A Biscoff latte is an espresso-and-milk drink flavored with caramelized-biscuit spread. Biscoff is the Lotus brand; “cookie butter latte” also describes drinks made with other speculoos-style spreads. Products differ, so the broader name does not guarantee the same recipe or nutrition.
Lotus publishes its own Biscoff latte using spread, espresso and milk, plus a topping. Our version weighs the spread, measures brewed espresso by mass and leaves toppings out of the base recipe.
Dunkin’s October 2025 Cookie Butter Cloud Latte paired iced espresso with brown-sugar and baked-cookie flavors, cookie-butter cold foam and crumbles.
What Does a Biscoff Latte Taste Like?
A Biscoff latte suggests a caramelized biscuit dunked in milky coffee, with cinnamon warmth and a roasted finish. The spread brings biscuit solids and fat as well as sweetness, giving the drink a fuller body than a plain syrup latte. More spread pushes it toward dessert; less leaves the coffee clearer.
I leave vanilla and caramel syrup out because I want the spiced-biscuit flavor to stay distinct.
Hot Biscoff Latte Recipe
Cup: 300 ml (10.1 US fl oz), leaving headroom. Cup capacity is not the finished drink volume.
Recipe
Hot Biscoff Cookie Butter Latte
- Makes:
- 1 latte in a 300 ml (10.1 US fl oz) cup
- Time:
- About 5 minutes; espresso equipment ready
Ingredients
- 20 g (0.71 oz) Lotus Biscoff Smooth Spread
- 18 g coffee beans, ground for espresso; brew to 36 g espresso
- 160 ml (⅔ US cup) cold whole milk, intended for the drink
Equipment
- Espresso machine, grinder and scale
- Measuring jug, spoon, milk pitcher or small saucepan, thermometer and milk frother
- 300 ml (10.1 US fl oz) heatproof cup
- Espresso basket suited to 18 g and tamper
- Small heatproof pouring cup for the espresso
Method
- Mix the spread. Put 20 g smooth Biscoff spread in the cup. Brew 18 g ground coffee to 36 g espresso and add it hot. Stir thoroughly, scraping the bottom, until no thick lumps remain.
- Heat the milk. Steam 160 ml (5.4 US fl oz) whole milk to 60–65°C (140–149°F) with fine, glossy foam. Turn off the steam before removing the wand. Alternatively, warm it in a small pan and froth lightly.
- Combine. Stir a little hot milk into the coffee mixture to loosen it. Pour in the remaining milk and stir gently.
Estimated nutrition: 220 kcal · 16 g total sugar. Per latte, using Lotus Biscoff Smooth Spread and whole milk, without toppings.
Smooth spread blends more evenly than crunchy spread.
Use the espresso brewing guide to prepare the coffee. The 18 g dose suits a compatible basket; adapt extraction to your equipment. Weigh the liquid coffee rather than using crema height to estimate a shot.
Milk is measured before heating. If a steam pitcher requires more milk than this to work properly, heat the measured amount in a saucepan and use a handheld frother.
Iced Biscoff Latte
Keep 20 g (0.71 oz) spread, 36 g espresso and 160 ml (⅔ US cup) milk, and add 100 g (3.5 oz) ice. Use a 450 ml (15.2 US fl oz) heatproof glass.
First stir the spread into the hot espresso in a small heatproof cup. Add a splash of the measured milk and stir again, then combine with the remaining cold milk in the serving glass. Add ice last and stir. The iced latte guide explains the general cold-coffee build.
With unchanged ingredient quantities, ice adds dilution as it melts but does not add calories.
Spread, Syrup or Crushed Biscuits?
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| Ingredient | What it brings | What to change |
|---|---|---|
| Smooth cookie butter spread | Biscuit solids, fat, sweetness and spice | Use the measured spread recipe and mix into hot coffee |
| Crunchy spread | Larger biscuit pieces | Expect a less smooth drink; do not treat the pieces as an extraction fault |
| Cookie butter or speculoos-flavored syrup | Product-dependent flavoring and dissolved sweetener | Follow its dosing directions and adjust to taste |
| Crushed biscuits | Crumbs that can soften or settle | Use as an optional garnish, not a gram-for-gram spread substitute |
| Biscoff topping sauce | A distinct pourable product | Check its label and count it separately if added |
A tablespoon of spread is not the same as a tablespoon of syrup. The ingredients and density differ. Use a scale for this recipe's spread.
Another brand's speculoos spread can be used, but its sweetness and spices may differ. Start with a measured amount, taste, and calculate from its own label. See pistachio latte for another drink where syrup, sauce and paste need to be distinguished.
Biscoff Latte Calories, Caffeine and Sugar
The base recipe has estimated totals of 220 kcal, 16 g total sugar and 75 mg reference caffeine, without biscuit, whipped cream or drizzle.
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| Ingredient | Amount | Estimated calories | Estimated total sugar |
|---|---|---|---|
| Lotus Biscoff Smooth Spread | 20 g (0.71 oz) | 117 kcal | 7.4 g |
| Whole milk | 160 ml (⅔ US cup) before heating | 101 kcal | 8.3 g |
| Prepared espresso | 36 g | 3 kcal | 0 g |
| Total | One serving | 220 kcal | 16 g |
Serving assumptions and calculation
The Lotus Biscoff Smooth label lists 584 kcal and 36.8 g total sugar per 100 g. A 20 g portion supplies 116.8 kcal and 7.36 g sugar.
USDA whole milk, NDB 01077, supplies 61 kcal and 5.05 g sugar per 100 g. Its 30.5 g per US fluid ounce portion converts 160 ml to about 165 g. USDA espresso, NDB 14210, supplies 9 kcal and 212 mg caffeine per 100 g. Applying that espresso reference to 36 g gives 3.24 kcal and 76.32 mg caffeine.
The ingredient estimates total 221 kcal and 15.7 g sugar before headline rounding. All intended milk is counted.
How Much Difference Does the Spread Make?
These whole-drink estimates keep 36 g espresso and 160 ml (⅔ US cup) whole milk fixed while changing the spread amount:
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| Smooth spread | Estimated whole-drink calories | Whole-drink total sugar |
|---|---|---|
| 15 g (0.53 oz) | 190 kcal | 14 g |
| 20 g (0.71 oz): base recipe | 220 kcal | 16 g |
| 30 g (1.1 oz) | 280 kcal | 19 g |
An extra 10 g (0.35 oz) of this spread adds about 58 kcal and 3.7 g sugar. It does not add another espresso shot.
The spread's published ingredients do not list coffee or cocoa; the caffeine estimate here comes from espresso. Different coffee doses and extraction change it. Decaf espresso is an option, but should not be described as guaranteed caffeine-free.
Milk Choices and Allergens
The defined recipe contains milk, wheat and soy ingredients. The linked smooth-spread formula lists wheat flour, soya flour and soya lecithin. Formulations and allergen statements vary by market, so read the jar actually used and any added biscuits or toppings.
- Oat or soy drink: choose a product formulated for coffee if steaming. Use the carton for nutrition and heating guidance.
- Dairy-free version: replacing whole milk is only one check; verify the spread and toppings too.
- Vegan version: confirm every selected ingredient and how it is prepared. The ingredient name alone is not certification.
- Gluten-free requirement: the specified wheat-biscuit spread does not meet it. A separately verified alternative changes the recipe.
A plant-based milk does not automatically mean lower calories or sugar. Keep the intended 160 ml (⅔ US cup) serving fixed when comparing labels.
Biscoff Latte Troubleshooting
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| Problem | Likely reason | Practical fix |
|---|---|---|
| Sticky lumps at the bottom | Spread met cold milk or ice before it dispersed | Mix thoroughly into hot espresso first |
| Drink feels gritty | Crunchy spread or biscuit crumbs | Use smooth spread and omit crumbs |
| Too sweet or heavy | Spread dose is high for your taste | Try 15 g (0.53 oz) while keeping coffee and milk fixed |
| Coffee disappears behind biscuit flavor | The coffee-to-milk/spread balance is too mild | Reduce spread or milk first; adjust one ingredient at a time |
| Mixture settles as it stands | Biscuit ingredients are dispersed, not fully dissolved | Stir again and drink freshly made |
| Milk tastes cooked | Excess heating | Use a thermometer and gentle heat |
Do not steam biscuit spread through the espresso machine's wand. Mix it in the cup, and use the wand for milk according to the machine's instructions.
Without an Espresso Machine
Use 40 ml (1.4 US fl oz) prepared moka-pot coffee as a concentrated coffee alternative, following the moka-pot guide. Add it hot to the spread, then continue with the same milk portion. The result is a cookie butter milk coffee; its caffeine needs a separate reference.
Instant coffee is another option. Make a small, concentrated portion according to its product directions, then follow the same mixing order. The instant-coffee guide helps with dissolution and strength. Heat milk in a pan and froth briefly; a steam wand is not essential.
Biscoff Latte vs. Caramel and Other Sweet Lattes
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| Drink | Main flavor addition | Useful difference |
|---|---|---|
| Biscoff cookie butter latte | Caramelized-biscuit spread | Adds biscuit solids and fat as well as sweetness |
| Caramel latte | Caramel syrup or sauce | Caramel flavor without a required biscuit ingredient |
| Hazelnut latte | Hazelnut-flavored syrup in our guide | A nut-named flavor is not necessarily a nut paste |
| Vanilla latte | Vanilla syrup | Easier to measure by volume; a different flavor profile |
| Pistachio latte | Product-dependent syrup, sauce or paste | Read the formulation rather than substituting spoonfuls |
From Coffee Biscuit to Cookie Butter
Biscoff combines the words biscuit and coffee. Lotus traces the biscuit to Belgian baker Jan Boone Sr. in 1932 and describes cafés adopting individually wrapped biscuits alongside coffee in the 1950s.
The spread gave that pairing another form. Lotus says a Belgian home cook took her biscuit-spread idea to the television competition The Inventors and later worked with the company to develop it. Its corporate timeline dates the spread’s launch to 2008.
In the latte, the biscuit that accompanied coffee becomes an ingredient in the cup. Lotus’s spread contains caramelized biscuits and cinnamon, the source of the sweet, spiced flavor stirred into the espresso.
Common Questions
Is Biscoff coffee the same as a Biscoff latte?
Does a Biscoff latte need extra sugar?
Can I make a Biscoff latte without coffee?
Can I put a Biscoff biscuit on a Biscoff latte?
Is this Biscoff latte a copycat of a particular café drink?
Editor's Take
Sources and Further Reading
View 8 references
Preparation and ingredients
- Lotus Biscoff latte recipe sheetPDFLotus Bakeries · Manufacturer preparation using spread, espresso and milk. Our weighed dose and topping-free serving are a home adaptation.(opens in a new tab)
- Biscoff Smooth Spread labelLotus Biscoff · 584 kcal and 36.8 g total sugar per 100 g; ingredients identify wheat and soy. Check your local jar for changes.(opens in a new tab)
- Latte milk techniqueBreville · Fine foam, milk integration and 60–65°C dairy-milk temperature guidance.(opens in a new tab)
Nutrition records
- Espresso, NDB 14210PDFUSDA Standard Reference · Original record on PDF pages 540–541: 212 mg caffeine and 9 kcal per 100 g for the generic espresso calculation.(opens in a new tab)
- Whole milk, NDB 01077PDFUSDA Standard Reference · Original record on PDF pages 632–634: 61 kcal and 5.05 g sugar per 100 g; its portion weight supports the milk-volume conversion.(opens in a new tab)