Begin by brewing a strong, aromatic espresso or richly concentrated coffee.
Gently warm the milk until steaming—hot to the touch, yet not scalding.
While the milk warms, spoon the softened Biscoff into the hot coffee and stir until fully melted and seamlessly blended. Add the brown sugar and vanilla, stirring until the mixture becomes smooth, glossy, and fragrant.
Froth the milk until light and airy—whether by hand, with a frothing wand, or using your coffee machine—creating a soft, cloud-like foam.
Pour the warmed milk into the coffee, holding back the foam with a spoon, then finish by gently layering the foam over the surface.
To Garnish - Crown with a generous swirl of whipped cream and a delicate drizzle of melted Biscoff.
Finish with Biscoff biscuits—crumbled for texture, nestled whole into the cream, or elegantly perched along the rim. A light caramel drizzle adds a final note of indulgence.
A few details make all the difference
01
Fully Melt the Biscoff into the Coffee
For the smoothest flavour, add the softened Biscoff spread while the coffee is piping hot. Stir thoroughly until no streaks remain and the mixture becomes glossy and silky before adding the milk.
02
Froth the Milk Until Light and Velvety
Aim for a soft, cloud-like foam rather than large bubbles. Properly frothed milk creates a luxurious texture and helps support the whipped cream topping without sinking.
03
Layer the Foam and Garnish Just Before Serving
Pour the steamed milk first and then carefully spoon the foam on top. Add the whipped cream, melted Biscoff drizzle, and biscuit garnish immediately before serving for the most impressive presentation.
Why this recipe works
This Lotus-inspired creation is a study in warmth and decadence—silky espresso enveloped in notes of caramelised biscuit, softened with velvety cream, and finished with a whisper of sweetness that lingers beautifully on the palate. Even the name feels like a quiet luxury—Caramelised Biscoff Indulgence Latte. Decadent, indulgent, and undeniably alluring… just wait until you see it.
Cook’s notes
To melt
If the Biscoff isn’t melting smoothly, ensure your coffee is piping hot and the cookie butter has softened to room temperature—this allows it to blend effortlessly into a silky base. A small whisk or frothing wand will help disperse it more evenly for a perfectly smooth finish.
Frothing
When frothing milk in a sealed jar, release the lid briefly after the first 15–20 seconds to allow excess heat to escape—this keeps the texture light, airy, and beautifully controlled.
Begin by brewing a strong, aromatic espresso or richly concentrated coffee.
Gently warm the milk until steaming—hot to the touch, yet not scalding.
While the milk warms, spoon the softened Biscoff into the hot coffee and stir until fully melted and seamlessly blended. Add the brown sugar and vanilla, stirring until the mixture becomes smooth, glossy, and fragrant.
Froth the milk until light and airy—whether by hand, with a frothing wand, or using your coffee machine—creating a soft, cloud-like foam.
Pour the warmed milk into the coffee, holding back the foam with a spoon, then finish by gently layering the foam over the surface.
To Garnish - Crown with a generous swirl of whipped cream and a delicate drizzle of melted Biscoff.
Finish with Biscoff biscuits—crumbled for texture, nestled whole into the cream, or elegantly perched along the rim. A light caramel drizzle adds a final note of indulgence.
Cook’s notes
To melt: If the Biscoff isn’t melting smoothly, ensure your coffee is piping hot and the cookie butter has softened to room temperature—this allows it to blend effortlessly into a silky base. A small whisk or frothing wand will help disperse it more evenly for a perfectly smooth finish.
Frothing: When frothing milk in a sealed jar, release the lid briefly after the first 15–20 seconds to allow excess heat to escape—this keeps the texture light, airy, and beautifully controlled.
Cooking mode
Caramelised Biscoff Indulgence Latte
Begin by brewing a strong, aromatic espresso or richly concentrated coffee.
Gently warm the milk until steaming—hot to the touch, yet not scalding.
While the milk warms, spoon the softened Biscoff into the hot coffee and stir until fully melted and seamlessly blended. Add the brown sugar and vanilla, stirring until the mixture becomes smooth, glossy, and fragrant.
Froth the milk until light and airy—whether by hand, with a frothing wand, or using your coffee machine—creating a soft, cloud-like foam.
Pour the warmed milk into the coffee, holding back the foam with a spoon, then finish by gently layering the foam over the surface.
To Garnish - Crown with a generous swirl of whipped cream and a delicate drizzle of melted Biscoff.
Finish with Biscoff biscuits—crumbled for texture, nestled whole into the cream, or elegantly perched along the rim. A light caramel drizzle adds a final note of indulgence.
A letter from table number seven
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