Do you ever look forward to your morning coffee the night before? That’s def. me! I try to limit myself to one-two drinks per day but my go-to is always the same – a latte with a little less than half a pack of stevia. Once in a while, I will get a little fancy – especially when I go to a coffee shop that has a specialty drink or if I pop-by the Starbucks Reserve around the corner. I highly recommend that Hazelnut Bianco or the Dark Chocolate Mocha!
Earlier this week I made myself a Biscoff Latte and it was so indulgent, so good – you have to try it! I thought of making this drink when I was making another recipe on the weekend using cookie butter. I already imagined that I could use cookie butter as a part of the recipe, some whipped cream and crushed cookies to put this recipe together. Luckily, I had already planned on getting a few syrups for coffee and with a quick search I discovered that there was a Belgian cookie syrup out there. I was able to get my hands on it at a local coffee supply shop to get the full flavour for the latte.
Here’s a quick video I put together to show how to make a Lotus Biscoff latte. The full recipe is below the video.
- Whipped Cream (homemade with vanilla and sweetener or ready-bought)
- 1 Tbsp. Smooth Cookie Butter
- 1 Lotus Biscoff Belgian (Speculoos) Cookie, Crushed
- 2 Tsp. Belgian Cookie Syrup
- 1 cup (8 oz) milk
- 1-2 shots espresso, depending on how much you need. If you don’t have any espresso, you can replace with 1/2 cup strong brewed coffee
Froth or steam your milk while you prepare the cup for your drink.
Warm your cookie butter so that it is easy to drip and line it along the sides of your mug. If you want some more at the base of your drink, add more!
Pump your syrup directly into your cup and pour your steamed milk over it – hold back your foam.
Pour the espresso or coffee into the mug and then spoon a thin layer of your foam on top.
Top with your whipped cream, drizzle with more cookie butter and sprinkle on the crushed cookie.
Sip and enjoy!