If you love the warm caramelized flavor of Biscoff cookies, wait until you add it to coffee.

A Biscoff latte combines espresso, creamy milk, and Lotus Biscoff cookie butter for a drink that tastes somewhere between a caramel latte and a spiced cookie. It’s rich and cozy without requiring a long list of flavored syrups.

And once you know how to make the basic version, there are so many ways to customize it.

Below I’ll show you six Biscoff latte recipes, including hot, iced, cold foam, shaken espresso, mocha, and protein versions.

What Is a Biscoff Latte?

A Biscoff latte is an espresso-based drink flavored with Biscoff cookie butter, a creamy spread made from caramelized speculoos cookies.

Biscoff has notes of caramel and warm spices, which makes it especially good with espresso.

The basic formula is simple:

Espresso + Biscoff spread + milk

The most important part is mixing the Biscoff into the espresso while it’s still hot. This helps melt the cookie butter so you get a smooth latte instead of little clumps of Biscoff at the bottom of your glass.

1. Classic Hot Biscoff Latte

We’ll start with the easiest version. This is warm, creamy and perfect when you want a cozy coffee that feels a little more special than your regular latte.

Ingredients

• 2 shots espresso
• 1 tablespoon Biscoff cookie butter
• ¾ cup milk
• ½ teaspoon vanilla extract, optional
• Crushed Biscoff cookie for topping, optional

Instructions

Brew two shots of espresso.

While the espresso is still hot, add the Biscoff spread and stir until completely melted and smooth.

Heat and froth your milk, then pour it over the Biscoff espresso.

Top with a little milk foam and crushed Biscoff cookie if you’d like.

Tip: Taste your latte before adding sweetener. Biscoff cookie butter is already sweet, so you may not need any additional syrup.

2. Iced Biscoff Latte

This is probably my favorite way to make a Biscoff latte.

You still get that caramelized cookie flavor, but the iced version is refreshing enough to drink even when you’re craving fall flavors before the weather actually feels like fall.

Ingredients

• 2 shots espresso
• 1 tablespoon Biscoff cookie butter
• ¾ cup milk
• Ice
• Biscoff cookie crumbs, optional

Instructions

Brew your espresso and immediately stir in the Biscoff spread.

Keep stirring until the cookie butter has completely melted.

Fill a tall glass with ice and pour in the milk.

Slowly pour your Biscoff espresso over the milk.

Give everything a good stir before drinking.

For an extra treat, crush half a Biscoff cookie over the top.

Make it extra creamy

Use oat milk or whole milk. Both pair really well with the caramelized flavor of Biscoff.

3. Biscoff Cold Foam Cold Brew

If you’re a cold foam person, this one might become your favorite.

Instead of mixing all the Biscoff into the coffee, we’re turning it into a creamy Biscoff cold foam that sits right on top of the cold brew.

Ingredients

For the coffee:

• 1 cup cold brew
• Ice
• 1 teaspoon vanilla syrup, optional

For the Biscoff cold foam:

• 2 tablespoons heavy cream
• 2 tablespoons milk
• 1 tablespoon Biscoff spread
• ½ teaspoon vanilla

Instructions

Add the heavy cream, milk, Biscoff spread and vanilla to a small cup.

Froth until thick and creamy but still pourable.

Fill a glass with ice and cold brew.

Slowly spoon or pour the Biscoff cold foam over the top.

Finish with a few Biscoff crumbs if you want a little crunch.

No frother? Shake the cold foam ingredients vigorously in a tightly sealed jar until thickened.

4. Iced Biscoff Shaken Espresso

If a latte sometimes feels too milky for you, try this version.

A shaken espresso has a stronger coffee flavor while still giving you the sweetness and caramelized spice of Biscoff.

Ingredients

• 2–3 shots espresso
• 1 tablespoon Biscoff spread
• Ice
• ½ cup milk
• Pinch of cinnamon

Instructions

Stir the Biscoff into the hot espresso until smooth.

Add the espresso mixture, a handful of ice and a small pinch of cinnamon to a cocktail shaker or tightly sealed jar.

Shake vigorously for about 10–15 seconds.

Pour everything into a glass with fresh ice.

Top with a splash of milk.

The shaking creates a light layer of espresso foam that makes this taste much more café-style than simply pouring espresso over ice.

5. Biscoff Mocha

Chocolate and Biscoff are ridiculously good together.

The chocolate makes the drink richer while the Biscoff adds caramel and spice, giving you something that tastes almost like a dessert in coffee form.

Ingredients

• 2 shots espresso
• 1 tablespoon Biscoff spread
• 1 tablespoon chocolate sauce
• ¾ cup milk
• Ice for an iced version
• Whipped cream, optional
• Biscoff crumbs, optional

Instructions

Add the Biscoff spread and chocolate sauce to your freshly brewed espresso.

Stir until everything is completely smooth.

For a hot mocha, add steamed milk.

For an iced Biscoff mocha, fill a glass with ice and milk before pouring the espresso mixture over the top.

Top with whipped cream and a sprinkle of crushed Biscoff cookie if you want the full dessert-coffee experience.

6. Biscoff Protein Coffee

Biscoff coffee doesn’t have to be reserved for dessert.

This version uses a vanilla protein shake to make the drink more filling while keeping that cookie-butter flavor.

Ingredients

• 2 shots espresso
• 1 tablespoon Biscoff spread
• ½–1 cup vanilla protein shake
• Ice
• Cinnamon, optional

Instructions

Stir the Biscoff spread into the hot espresso until completely dissolved.

Let the espresso cool for a few minutes.

Fill a glass with ice and add your vanilla protein shake.

Pour the Biscoff espresso over the top and stir.

Add a small sprinkle of cinnamon if you like.

Want to reduce the sweetness?

Use an unsweetened or lower-sugar vanilla protein shake and reduce the Biscoff to 2 teaspoons.

You’ll still get the cookie flavor without making the coffee overwhelmingly sweet.

How to Get Biscoff to Dissolve in Coffee

This is the one step that can make or break your Biscoff latte.

Don’t add a spoonful of cold Biscoff directly to cold milk.

Cookie butter is thick and won’t dissolve very well that way.

Instead, add the Biscoff to freshly brewed hot espresso and stir until completely smooth.

If you’re making iced coffee, prepare the Biscoff espresso first and then add it to your ice and milk.

For cold foam, you can slightly warm the Biscoff before mixing it with the other ingredients if your spread is particularly firm.

What Milk Is Best for a Biscoff Latte?

You can make these recipes with almost any milk, but some options work especially well.

Whole milk makes the creamiest traditional latte.

Oat milk is one of my favorites because its naturally mild sweetness complements the caramelized cookie flavor.

Almond milk makes the drink lighter and adds a subtle nutty flavor.

Protein milk or a vanilla protein shake works especially well for the protein version.

If you’re making cold foam, dairy milk and cream generally produce the thickest foam.

Easy Biscoff Latte Toppings

You don’t need toppings, but they’re an easy way to turn a homemade coffee into something that looks like it came from a coffee shop.

Try:

• Crushed Biscoff cookies
• Cinnamon
• Whipped cream
• Biscoff drizzle
• Vanilla cold foam
• Chocolate drizzle
• Cinnamon cold foam

One of the easiest tricks is to warm a teaspoon of Biscoff spread for a few seconds until it’s pourable and drizzle it over whipped cream or cold foam.

Biscoff Latte FAQ

Can you put Biscoff spread in coffee?

Yes. Biscoff cookie butter melts easily into hot espresso or hot coffee. Stir it into the coffee while it’s hot before adding milk or ice.

Can I make a Biscoff latte without espresso?

Absolutely. Use about ½ cup of strongly brewed coffee instead. The flavor won’t be exactly the same as an espresso latte, but it still works.

Can you make an iced Biscoff latte?

Yes. Dissolve the Biscoff in hot espresso first, then pour it over milk and ice. Avoid trying to mix the spread directly into cold milk.

How much Biscoff should I put in a latte?

Start with 1 tablespoon per drink. For a lighter flavor, use 2 teaspoons. If you want a sweeter, more dessert-like drink, you can increase it slightly.

Does a Biscoff latte need extra sugar?

Usually not. Biscoff spread is already sweet, so taste your latte before adding another sweetener.

Can I make Biscoff cold foam?

Yes. Combine Biscoff spread with cream and milk, then froth until thick but pourable. It’s especially good over cold brew or iced espresso.

Final Thoughts

If you already have a jar of Biscoff cookie butter in the pantry, you’ve basically got the beginning of a homemade coffee-shop menu.

Start with the classic iced Biscoff latte, then experiment with cold foam, shaken espresso, chocolate or protein coffee.

Once you figure out your favorite ratio of espresso + Biscoff + milk, it’s incredibly easy to customize.

And maybe keep a few Biscoff cookies nearby.

You know… for the garnish. 😉