This Fall Biscoff latte layers an espresso base with a rich Biscoff cold foam cap, built for a drink that looks as good as it tastes. Warm cookie butter flavor over iced espresso makes it an easy fit for autumn menus, café counters, or any venue looking to ease guests into cooler-weather drinks.
- The latte:
2 shots espresso (60 ml)
1-1.5 tbsp Biscoff spread
180-220 ml (6-7.5 oz) milk
Ice cubes - The Biscoff cold foam:
40 ml (1.3 oz) heavy cream
40 ml (1.3 oz) milk
1 tbsp Biscoff spread
A pinch of salt - For serving:
1 Lotus Biscoff cookie
- The latte:
Instructions:
Mix the hot espresso with the Biscoff spread until completely smooth.
Step 2: Build the base
Fill a tall glass with ice, then pour in the milk.
Step 3: Add the espresso
Pour the espresso and Biscoff mixture over the milk.
Step 4. Whip the cold foam
Combine the heavy cream, milk, Biscoff spread, and salt. Froth until smooth and pourable, but not stiff.
Step 5. Layer the foam
Pour the Biscoff cold foam over the latte, creating a smooth, flat layer on top.
Step 6. Print and Serve
On the foam surface, print your desired design using the Ripple Maker, and serve right away.
This latte turns a familiar fall flavor into a drink guests will want to photograph before the first sip. A printed design on the foam gives them one more reason to share it.
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