Lotus Iced Latte Recipe

Brew coffee

Brew 2 shots (about 60 ml) of espresso or make 60 ml of very strong coffee. Use freshly brewed coffee while hot for easier mixing.

Dissolve cookie butter

In a small heatproof cup or jar, combine 2 tablespoons of Biscoff cookie butter and 1 teaspoon demerara (or brown) sugar. Add 1 tablespoon hot water and stir vigorously until the cookie butter and sugar dissolve into a smooth, slightly syrupy paste. If the mixture is stubborn, whisk or use a small immersion blender for 10–15 seconds.

Combine with coffee

Pour the hot espresso/strong coffee into the cookie-butter paste. Stir thoroughly until fully combined and smooth. Set aside to cool briefly (5 minutes) so it won't melt the ice immediately; you can place the cup in an ice bath for quicker cooling if desired.

Prepare glass

Fill a tall serving glass (about 12–16 oz / 350–475 ml) with 1 cup of ice cubes.

Add milk

Pour 1 cup cold milk (or chosen milk alternative) over the ice, leaving a little headroom for coffee and cream. If you like a creamier texture, use whole milk or add 2 tablespoons of heavy cream/oat cream here and stir gently to combine.

Combine coffee and milk

Slowly pour the cooled Biscoff coffee mixture over the back of a spoon onto the milk so it layers more evenly, or simply pour directly and stir 1–2 times to create a marbled iced latte. Taste and adjust sweetness: add a pinch more sugar or a half teaspoon of cookie butter syrup if desired.

Garnish and serve

Sprinkle 1 tablespoon Biscoff cookie crumbs over the top. Add a whole Biscoff cookie to the rim or plate the cookie on the side. If using optional cream for a float, gently pour 2 tablespoons over the back of a spoon onto the drink to create a layered float. Serve immediately with a straw and a long spoon.