Biscoff Latte Recipe

This Iced Biscoff Latte recipe is the BEST way to start the morning! Sweet, creamy, and perfectly spiced, it has all the comforting fall flavors I crave while still being cold and refreshing. This recipe has been tested to perfection, and it only takes 5 minutes to make! Plus I’m adding in lots of notes for substations and how to turn this recipe into a hot latte as well. With a fluffy Biscoff cream topping and optional cookie crumbles, it looks and tastes like something you’d order from a fancy coffee shop, but it’s actually super easy to make at home!

The Perfect Sweet, Spiced Biscoff Latte

I love fall and jump at the chance to enjoy my pumpkin spice chai latte every year. But lately, I’ve been on a major Biscoff kick, making everything from my Biscoff ice cream to my Biscoff cottage cheese cheesecake. So, of course, a Biscoff latte had to be next!

And now I’m wondering why I didn’t make one sooner. The Biscoff cream is sweet, fluffy, and SO good mixed into strong espresso with a little maple syrup. Plus, the whole drink comes together in just a few minutes, which is legitimately way faster than driving to the coffee shop.

I love it iced while the weather is still warm, but you can easily make this latte hot once those chilly fall mornings finally arrive. And don’t skip the extra Biscoff drizzle and cookie crumbles if you really want to make it feel like a treat!

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Why You’ll Love This Recipe

• Balanced Flavor – Strong espresso balances the sweet Biscoff spread and maple syrup, while cinnamon adds just the right amount of warm spice.
• Quick & Easy – This iced latte comes together in just 5 minutes, making it easy to whip up first thing in the morning or as a midday pick-me-up.
• 7 Simple Ingredients – You only need seven basic ingredients (and optional cookies), and you may already have most of them in your kitchen!
• Saves Time & Money – Skip the trip to the coffee shop! This homemade Biscoff latte tastes like a specialty drink but is quicker and more budget-friendly to make at home.

RELATED: Maple Pecan Pie Latte

Ingredients

• Biscoff Spread (opens in a new tab) – This infuses the latte with the warm, sweet cookie flavor we want. I also like to drizzle a little extra on top!
• Cinnamon
• Heavy Cream – I combine this with the Biscoff spread to create a flavorful, fluffy topping that melts into the coffee. 
• Espresso – Strongly brewed espresso gives the drink a bold coffee flavor and balances the sweetness. Cold brew works well, too!
• Milk – This helps make the latte smooth and creamy. I like full-fat milk for the best consistency and most indulgent taste, but any regular or plant-based milk works!
• Maple Syrup – Use more or less to taste. I don’t recommend swapping honey for this recipe. The warm maple flavor pairs best with the Biscoff spread!
• Crumbled Biscoff Cookies – These are optional but add the perfect finishing touch if you ask me!

How to Make an Iced Biscoff Latte

You’ll never believe how easy it is to make this drink at home. It requires such minimal effort and is the perfect way to treat yourself, especially if you add a cottage cheese muffin, too! You’ll need a milk frother (opens in a new tab), a coffee or espresso machine (opens in a new tab), and a large mug. Here’s how to make this Biscoff Latte recipe: 

1. Warm the Biscoff spread – Heat the cookie butter spread in short intervals in the microwave just until it melts. Be careful not to let it burn! 
2. Make the Biscoff cream – Combine the melted spread with cinnamon and heavy cream, warm the mixture, and froth it until it’s thick and bubbly. 
3. Combine ingredients – While the cream froths, brew espresso over a glass filled with ice. Then, add the milk and maple syrup, stirring to combine. Top the drink with Biscoff cream, and gently stir or shake to mix.
4. Serve – Add another drizzle of melted Biscoff spread and crumbled Biscoff cookies on top, if you want, and enjoy! 

Prefer Hot Lattes? 

This iced Biscoff latte can easily be made hot instead! Just omit the ice and warm the milk before adding it to the drink. Personally, I like to froth the milk a bit as well!

Tips

• Make sure to warm the Biscoff spread. About 10-15 seconds in the microwave helps soften the spread so it combines smoothly with the cream.
• Use warm cream. This is key to getting the Biscoff to blend evenly instead of leaving clumps in your latte. If your milk frother doesn’t heat, warm the cream in the microwave first.
• Adjust the sweetness. Start with 1 tablespoon of maple syrup, then add more to taste.

Variations

Make it dairy-free. Use your favorite non-dairy milk and swap the heavy cream for a dairy-free heavy cream alternative.

Include extra Biscoff. Add an extra spoonful of Biscoff spread for an even stronger cookie butter flavor.

Reduce the sweetness. Use less maple syrup, or omit it completely. The Biscoff spread already adds sweetness!

Make a vanilla Biscoff latte. Add a splash of vanilla extract for a little extra depth and sweetness.

How to Store

Once prepared, I don’t recommend storing this Biscoff latte recipe. It’s best while it’s still cold and the topping is fresh and frothy! 

However, you can prepare the Biscoff cream mixture ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, give it a quick froth again, assemble the latte over fresh ice, and enjoy!

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• Iced High Protein Coffee
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Easy Drink Recipes To Try

• Iced Gingerbread Chai Latte
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• Strawberry Cloud Matcha
• Starbucks Iced Peppermint Mocha
• Iced Apple Crisp Cream Chai
• Slow Cooker Mexican Hot Chocolate

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