Iced Biscoff Latte made with a quick homemade biscoff cookie butter syrup served over ice with milk. A super simple indulgent iced coffee to quench your thirst. This iced latte is a touch creamy and sweet that starts off with ground cookies to make a homemade version of delicious cookie butter. Finish it off with extra cookie crumbs, a drizzle of syrup and some whipped cream.

I am ready for iced coffees and cold brews. Huge coffee lover here, as many of you may have seen. I love starting my mornings off with a latte made from our beautiful coffee bar. Any chance I get to use the Breville machine and make a little heart design or rosette i’ll take it. With the weather warming up, I definitely like to have iced coffees on warmer days or as my afternoon pick me up. I thought it would be fun this time to create something with the Lotus Biscoff cookies. These have been super popular for maybe 2 years now where they are constantly being used in deserts. I see them everywhere still, from cookies, cheesecakes, blondies, cakes and even just eaten out of the jar.

HOMEMADE COOKIE BUTTER

The lotus biscoff cookie butter comes already made however I have only ever come across it once here in the grocery store. It’s not easily available I believe in Canada but if you can snag, you’ll save yourself an extra step. Of course its not overly difficult to make. I don’t know why some grocers carry it and others don’t but the cookies themselves are not widely available. I have to go to a grocery store that carries a lot of international products just to find them. I did see them once at Walmart when I just happen to be browsing around the store checking out the stuff they carry.

I use the food processor to first get the cookies into a fine crumb, as if you were making a pie crust or cheesecake crust. That way you get rid of all the chunks. Season it with a touch of vanilla extract and cinnamon. Next I like to stream in the milk slowly until it reaches the consistency I am looking for. I want smooth not too thick or not too thin. There is some leftover so I wouldn’t use more than 1 cookie package. Now that it’s transformed into the cookie butter, you will still need to make the syrup. Unfortunately its too thick to add to a drink that has ice because it will stay hard and not properly dissolve. To bring it to a syrup, simmer some of the cookie butter with some sweetened condensed milk and a bit of water to help thin it out. It should slowly start to melt once its over heat and turn into a liquid syrup.

ICED LATTE

Now that the cookie butter is made, the syrup is done- its time to build the latte. In the recipe details I provide two ways to make it if you’re using espresso shots vs. cold brew. Either way is just as delicious they just require different building methods. For cold brew simply stir the syrup with the milk until its incorporated together and from there fill the glass with ice and add your cold brew. For espresso, now it can be shaken to get a little bit of a froth going. Shake the espresso with ice and some of the biscoff syrup. Fill a glass with ice, pour the shaken espresso and top with milk. Voila, your Biscoff iced latte is served!

For this recipe you can use any milk of choice. Whether whole or plant base, its completely customizable to your licking. The same thing goes with the coffee. Whatever is part of your routine.

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Print Recipe

Iced Biscoff Latte

Made with a biscoff cookie butter syrup, milk and coffee served over ice.

Prep Time15 minutes mins

Course: Drinks

Keyword: beverage, biscoff, cold brew, cookie butter, drink, iced coffee, lattee

Servings: 1

Ingredients

• 1 tbsp biscoff syrup
• 3 oz milk
• 4 oz cold brew or 2 oz espresso shot
• ice

biscoff syrup

• 1 package biscoff cookies
• 1 tbsp vanilla extract
• 1 pinch ground cinnamon
• 1/3 cup milk
• 1/2 cup sweetened condensed milk
• 1/4 cup water

Instructions

• start off by making the cookie butter. If using store bought cookie butter skip to step 3.
• In a food processor, blitz the biscoff cookies into a fine crumb. Stream in the vanilla, cinnamon and milk. Blend until thick and creamy and mixture looks like peanut butter. If its too thick add a touch more milk.
• To make the syrup: in a saucepan, combine 3 TBS of the cookie butter you just made with the condensed milk and water. Bring to a gentle simmer. Stir frequently as to avoid sticking or burning in the bottom of the pan. Keep on a low heat. The mixture should start to thin out transform into a thick syrup like consistency. If too thick add a touch more water.

Iced latte

• build directly into glass: stir 1 TBS of the biscoff syrup with milk until incorporated. Fill glass with ice and top with cold brew.
• If using espresso: shake together shots of espresso with biscoff syrup over ice. Pour into a glass with new ice and fill with milk. Enjoy!