Biscoff Caramel Cloud Latte

Ingredients

• 1.5 tbsp Biscoff cookie butter spread (Softened; for spreading inside the glass. The source gives a range of 1–2 tbsp.)
• Ice (As needed to fill the glass.)
• 0.5 cup Cold milk
• 2 shots Espresso (Pull fresh espresso shots.)
• 0.5 cup Heavy cream (Whip with the Biscoff spread until thick and fluffy.)
• 1 tbsp Biscoff cookie butter spread (For the cloud cream.)
• Milk (A splash may be added to loosen the cream if it becomes too thick.)
• Ghirardelli caramel sauce (Drizzle over the finished latte.)
• 1 Lotus Biscoff biscuit (For garnish.)

Steps

1. 1

   Spread the softened Biscoff cookie butter inside the serving glass.

2. 2

   Fill the glass with ice.

3. 3

   Pour the cold milk over the ice.

4. 4

   Pull two shots of espresso and pour them over the milk and ice.

5. 5

   Whip the heavy cream together with 1 tablespoon of Biscoff cookie butter until thick and fluffy. If the cream becomes too thick, add a splash of milk to adjust its consistency.

6. 6

   Spoon or pour the Biscoff cloud cream over the iced latte.

7. 7

   Drizzle Ghirardelli caramel sauce over the cream.

8. 8

   Garnish with one Lotus Biscoff biscuit.

9. 9

   Serve immediately.

Notes

The source does not specify a glass size, whipping equipment, or an amount for the caramel drizzle. The source playfully suggests trying not to finish the latte before filming it.

Nutrition per serving

• drink
• iced latte
• coffee
• Biscoff
• caramel
• no-cook
• home cafe
• vegetarian