Biscoff Latte: Hot and Iced Cookie Butter Coffee

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.

The spread supplies sweetness, biscuit solids and fat as well as spice. That gives it a different texture from a latte flavored only with syrup. Expect a sweet, biscuit-like coffee with cinnamon notes; the coffee's roast and the milk still affect the result.

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.

Hot Biscoff Latte Recipe

Makes: one latte · Time: about 5 minutes with the espresso machine ready · Cup: 300 ml, leaving headroom. Cup capacity is not the finished drink volume.

Ingredients and Equipment

• 20 g Lotus Biscoff Smooth Spread
• 18 g coffee beans, ground for espresso; aim for 36 g brewed espresso
• 160 ml cold whole milk, intended for the drink

Use an espresso machine, grinder, scale, measuring jug, spoon, milk pitcher or small saucepan, thermometer, milk frother and heatproof cup. Smooth spread blends more evenly than crunchy spread. A biscuit, whipped cream and drizzle are optional extras, not ingredients counted in this serving.

Method

1. Mix the spread. Weigh 20 g spread into the cup. Brew 18 g ground coffee to 36 g espresso and add while hot. Stir thoroughly, scraping the bottom, until no thick lumps remain.
2. Heat the milk. Warm 160 ml whole milk to about 60–65°C (140–149°F) and froth lightly, or steam to fine, glossy foam.
3. Combine. Stir in a little of the hot milk to loosen the mixture, then add the remaining measured milk. Stir gently and serve.

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, or keep extra pitcher stock separate from the intended serving.

Iced Biscoff Latte

Keep 20 g spread, 36 g espresso and 160 ml milk, and add 100 g ice. Use a 450 ml 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.

Do not drop a dense spoonful of spread directly onto ice and expect it to mix evenly. The hot-coffee step still matters, even though the final drink is cold. With unchanged ingredient quantities, ice adds dilution as it melts but does not add calories.

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Spread, Syrup or Crushed Biscuits?

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; no universal spoon-to-gram conversion is needed.

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 is about 220 kcal, 16 g total sugar and 75 mg reference caffeine. It contains 20 g spread, 160 ml whole milk and 36 g espresso, with no biscuit, whipped cream or drizzle.

How Much Difference Does the Spread Make?

Holding the same espresso and milk fixed isolates one useful choice:

An extra 10 g of this spread adds about 58 kcal and 3.7 g sugar. It does not add another espresso shot. This comparison is our arithmetic from published ingredient records, not a taste trial or a claim that one dose is best for everyone.

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 serving fixed when comparing labels.

Biscoff Latte Troubleshooting

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 about 40 ml 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

Common Questions

Editor's Take

Sources and Further Reading