Ingredients
Method
- 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.
Notes
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.
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.
