This Iced Biscoff Latte is what happens when your cookie butter obsession meets your coffee order. Creamy, cold, and topped with a real Biscoff cold foam that actually sits, it is the kind of drink you make once and immediately want to make again.
No barista skills needed. No fancy equipment. Just a glass, a spoon, and a jar of Biscoff spread you probably already have in your cupboard.
At a Glance
⏱️Ready in 10 minutes
🍵 No espresso machine needed
✨ Real Biscoff cold foam on top
🥛 Gorgeous layers, zero effort
☕ Better than the café version
🍪 One serving, easily doubled
If you love Biscoff as much as I do, you might also want to try my Biscoff mug cake or Biscoff milkshake. But honestly, this one might be my favourite of the three.
Key Ingredients
- Biscoff spread - you'll use it three ways: inside the glass, in the espresso base, and in the cold foam. Use the creamy version, not crunchy.
- Espresso - two shots. If you don't have machine, dissolve 2 teaspoons of strong instant coffee in 60ml of hot water.
- Whole milk - whole milk works best. Oat milk is the best dairy free swap.
- Heavy whipping cream - must be 30%+ fat and straight from the fridge. Lower fat cream will not whip.
Step By Step With Photos
- Mix the base
Warm the Biscoff spread in the microwave, then pour your hot espresso directly into it. Stir until glossy and smooth. - Build the glass
Add ice to your glass and pour in the cold milk.
- Pour the espresso
Slowly pour the Biscoff espresso over the back of a spoon. This creates that signature swirl you can see through the glass. - Make and add the cold foam
Froth cold heavy cream with a teaspoon of Biscoff spread until thickened. Spoon generously on top and finish with crushed Biscoff cookies.
Helpful Tips
- Always warm the Biscoff spread first. Microwave it for 10-15 seconds before adding the espresso. Room temperature spread turns grainy and won't mix smoothly.
- Use the espresso immediately. Pulling your shots and letting them sit makes the coffee noticeably more bitter. Build the drink straight away.
- The cold foam needs cold cream. 30%+ fat heavy whipping cream straight from the fridge. Warm cream simply will not whip as easily.
FAQs
A small blender or milk frother works best for the cold foam. Without one, the cream won't thicken properly and will sink into the drink rather than sit on top.
Starbucks does have a Biscoff latte on their menu in some markets but without the cold foam. This version is homemade, costs a fraction of the price, and honestly tastes better
Yes. Skip the ice and cold milk, froth warm milk instead, and pour the Biscoff espresso base into a mug. Top with the cold foam or simply frothed milk. It is a completely different drink but just as good.
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📖 Recipe
Iced Biscoff Latte (with Cold Foam)
Ingredients
For the latte
- 2 espresso shots around 80ml total
- 1 tablespoon Biscoff spread
- ⅔ cup cup (150 ml) whole milk
- Ice cubes
- ½ teaspoon brown sugar optional
For the cold foam
- ¼ cup (60 ml) heavy whipping cream 30%+ fat
- 1 teaspoon Biscoff spread room temperature
To garnish
- 1 teaspoon Biscoff spread for glass
- Crushed Biscoff cookies
Equipment
- 1 tall glass (holds 12oz/360ml)
Instructions
- Smear 1 teaspoon Biscoff spread around the inside walls of your glass using the back of a spoon. Set aside.
- Warm the Biscoff spread in the microwave for 10-15 seconds until loosened. Pour the hot espresso shots directly into it and stir until glossy and smooth. Use immediately, do not let it sit.
- Fill your glass with ice cubes.
- Pour in the cold milk.
- Slowly pour the Biscoff espresso over the back of a spoon or down the side of the glass to create a swirl effect.
- Make the cold foam: combine the cold cream and room temperature Biscoff spread in a small cup. Froth with a hand frother for 45-60 seconds until thickened and soft. Stop before it gets stiff.
- Spoon cold foam generously on top.
- Crumble Biscoff cookies over the foam and serve immediately.
Video
Notes
- Use the espresso immediately after pulling it. Letting it sit makes it noticeably more bitter.
- Use heavy whipping cream with 30%+ fat for the cold foam.
- The cold foam cream must come straight from the fridge. Even a few minutes at room temperature makes it harder to thicken.
- For the cold foam, add the Biscoff spread after the cream has already started to thicken, not before, for best results.
- If you don't have espresso machine, use 2 teaspoons of strong instant coffee dissolved in ¼ cup (60ml) of hot water.
Nutrition
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