Let Me Tell You, This Whipped Biscoff Latte Is Something Else
So the first time I made a Whipped Biscoff Latte with Cinnamon, I’d just come home from getting absolutely drenched in one of those sideways-rain storms (the kind where the umbrella’s totally useless). Anyway, all I wanted was something comforting and sweet. I’d seen people making whipped coffee online, but I had this random jar of Biscoff spread staring at me. Long story short, that Biscoff ended up in my mug, and the cinnamon? Well, it’s because I never know when to quit adding spice to things. My first attempt was a bit of a sticky mess, but it tasted like a hug in a glass. I’ve been hooked since, though I still get Biscoff on my sleeves every now and then (pro tip: wear an apron if you’re as clumsy as me).
Why You'll Love This Little Treat (Or, Why I Do Anyway)
I make this when I need a pick-me-up that’s not just coffee (though, let’s be honest, caffeine is non-negotiable most days). My family goes a bit bonkers for this because it’s sweet but not too sweet and you can make it in about five minutes, which is honestly great when you’re running late (again). The cinnamon smells like autumn, even if it’s July. Oh, if you have a sweet tooth, this’ll hit the spot—though I once overdid the Biscoff and it turned into a dessert in a cup, which, actually, wasn’t that bad.
What You'll Need (Plus a Few Swaps)
- 2 tablespoons Biscoff spread (I’ve tried the crunchy one; works fine, but a bit odd if you don’t like bits!)
- 1 shot espresso or ½ cup really strong coffee (I sometimes just use instant when I’m in a rush, but espresso is fancier if you’re not feeling lazy)
- ½ cup milk of choice (whole milk gets extra creamy, but oat milk is fab too; my sister swears by almond, but I honestly can’t tell the difference)
- ½ cup ice (optional, for iced version—sometimes I just skip it if it’s chilly)
- ½ teaspoon ground cinnamon (I eyeball it; sometimes a bit more, sometimes I forget entirely)
- Whipped cream, for topping (optional, but it’s only optional if you have more self-control than I do)
How I Throw This Together (Give or Take)
- Heat up your Biscoff. I usually scoop it into a small microwave-safe bowl and zap it for like 10-15 seconds, just so it goes nice and gooey. Be careful, though; one time I left it in too long and it turned into Biscoff lava.
- Make your coffee. Brew your espresso shot, or just make up half a mug of strong instant if you’re not fancy today. Pour it over the melted Biscoff and give it a good stir—this is where I usually sneak a taste, because why not?
- Froth the milk. I use a little handheld frother (the one I bought here is cheap and works fine), but you can also shake it up in a jar if you don’t have one. Just make sure the lid’s on tight—I learned that the hard way, trust me.
- Layer it up. Pour the coffee-Biscoff mix into your mug (or tall glass if you’re feeling fancy), then add the frothed milk. If you’re making it iced, add the ice before the milk. Don’t worry if it looks a bit weird at this stage—it always settles out nicely.
- Sprinkle cinnamon and pile on whipped cream. A big swirl of cream and a heavy-handed dusting of cinnamon. Sometimes I go back for a second sprinkle—no shame.
Notes & Mishaps (Learn from Me)
- If your Biscoff clumps up, just give it a few extra stirs or nuke it for a couple more seconds.
- I’ve accidentally added salt instead of cinnamon before (don’t recommend, but kind of interesting if you like salted caramel vibes... maybe?)
- Actually, using a spoon to mix is easier than a whisk unless you’re after a mini arm workout.
Stuff I’ve Tried (Some Good, Some Not So Much)
- Chocolate version: Added cocoa powder to the Biscoff—tasted like a Biscoff brownie in a mug. Would do again.
- Peppermint: Used peppermint syrup. Honestly, it tasted like toothpaste with cookies. Not a fan, but maybe you’ll love it?
- Decaf option: Works, though it’s never quite the same pick-me-up. But good for late nights.
Tools & Workarounds
I use a cheap milk frother (here’s a fun guide if you don’t have one), but honestly you can just shake hot milk in a jam jar and it’ll do the trick. No need to splash out unless you want to feel like a barista at home.
Keeping It Fresh (If It Lasts…)
You can pop any leftovers in the fridge, but honestly, in my house it never lasts more than a day—people seem to appear from nowhere when they smell Biscoff and coffee mixing. If you do store it, just give it a good stir before drinking again. I think it tastes even better the next day, but maybe that's just me.
How I Serve It (And Why)
My favorite way? In a thick mug, with a cinnamon stick for stirring. Sometimes I crumble a little Biscoff biscuit on top if I’m feeling extra. If it’s brunch, I’ll serve it alongside some banana bread (my mum’s recipe is here). Weekend ritual, honestly.
Pro Tips (Aka What I’ve Messed Up Before)
- Don’t rush melting the Biscoff or it’ll seize up (I did this once and ended up picking out weird clumps—still tasty, but not the vibe).
- And don’t over-froth the milk or you’ll have more foam than drink. Or maybe you’re into that?
- Actually, I find it works better if you add the milk slowly, not all at once.
FAQ (Answered Like I’m On The Phone With You)
- Can I make this vegan? Absolutely, just use plant-based milk and skip the whipped cream (or grab a vegan version—I quite like the coconut one, myself).
- Does it work with other spreads? I’ve tried Nutella—pretty tasty, but the hazelnut is a bit strong. Peanut butter? Eh. Not my thing, but hey, might be yours.
- Is there a way to make it sugar-free? Well, Biscoff isn’t exactly diet food; but you can use a sugar-free syrup for flavor. It’s not quite the same, but will do in a pinch.
- Can I use ground coffee instead of espresso? You can, just make it super strong. Like, really strong. Otherwise it gets lost in all the Biscoff goodness.
- What if I don’t have cinnamon? Honestly, just skip it—or try nutmeg (I did once, wasn’t my favorite but still decent).
There you go—my definitely-not-perfect, but 100 percent cozy Whipped Biscoff Latte with Cinnamon. If you’re a fan of quick comfort and don’t mind a bit of sweet mess, give it a whirl. And let me know if you invent a better twist—I’m always up for a kitchen experiment, even if my sleeves end up sticky again.
Ingredients
- 2 tablespoons Biscoff cookie butter
- 1 tablespoon granulated sugar
- 2 shots espresso (about 60 ml)
- 1 cup whole milk
- ½ teaspoon ground cinnamon, plus more for garnish
- ½ teaspoon vanilla extract
- ½ cup heavy cream, cold
- Ice cubes (optional, for iced version)
Instructions
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1In a mixing bowl, combine heavy cream, Biscoff cookie butter, and granulated sugar. Whip with a hand mixer or whisk until soft peaks form.
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2Brew 2 shots of espresso and pour them into two serving glasses.
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3Heat the milk in a saucepan or microwave until steaming, then froth using a milk frother or whisk. Stir in the vanilla extract and ½ teaspoon ground cinnamon.
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4Pour the frothed milk over the espresso in each glass. For an iced version, add ice cubes before pouring the milk.
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5Top each latte with a generous dollop of the whipped Biscoff cream. Sprinkle with additional cinnamon for garnish and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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