Iced Biscoff Latte

California has been so dreary and bleak lately and it is only fitting to cure my SAD (Seasonal Affective Disorder) face by holding a cold glass of biscoff latte, looking outside my window staring into people’s souls. LOL!

Ingredients:

• 1 tsp biscoff cookie butter
• 2 espresso shots
• 1/2 cup milk
• 2 biscoff cookies
• 2 tsp sugar
• Ice cubes
• Whipped cream + 1 biscoff cookie (crumbled) + 1 biscoff cookie (to top off on the whipped cream).

Method:

Biscoff thick milk:

1. Break two biscoff cookies into a crumbly form and add 1/2 cup milk to it.
2. Add 2 tsp sugar to the milk and blend everything using a blender until the milk takes a thicker form.

Mixing and Assembly:

1. Add 1 tsp biscoff cookie butter in a small glass. Pull two espresso shots in the same glass.
2. Mix the espresso shots and the cookie butter until the butter melts in the espresso completely.
3. Use an empty coffee glass and spray the insides of a coffee glass with Biscoff butter on all sides using a little spreader.
4. Add 1/2 cup ice cubes in it.
5. Add the espresso mixture to the ice cubes followed by the biscoff thick milk.

Garnish:

1. Top off the latte with generous amount of whipped cream.
2. Add 1 biscoff cookie on the whipped cream (on the side).
3. Warm up the cookie butter and drizzle the whipped cream with hot cookie butter.
4. Break 1 cookie into crumbs and spread the crumbs on the whipped cream and slurp slurp.