Description
This Vegan Biscoff Latte is a cozy, flavorful coffee drink blending the warm spiced notes of Biscoff Cookie Spread with smooth espresso and creamy unsweetened soy milk. Sweetened naturally with maple syrup and finished with optional coconut whipped topping, it’s perfect served iced or hot for a comforting, dairy-free treat.
Ingredients
Scale
Latte Mixture
- 1 1/2 tablespoons Biscoff Cookie Spread
- 1 tablespoon Maple Syrup
- 1/4 teaspoon Ground Cinnamon
- 1 fluid ounce Espresso
- 3/4 cup Unsweetened Soy Milk
Additional
- 1/2 cup Ice
- Coconut Whipped Topping, to taste (optional)
Instructions
- Prepare the latte base: In a blender, combine the Biscoff Cookie Spread, maple syrup, ground cinnamon, freshly brewed espresso, and unsweetened soy milk. Blend on high speed until the mixture is fully combined and smooth.
- Serve iced: Fill a tall glass or mason jar with ice cubes. Pour the blended latte mixture over the ice. Top with coconut whipped topping if desired, and enjoy immediately.
- Serve hot: If you prefer a hot latte, pour the blended mixture into a mug and gently heat it on the stovetop or microwave until it reaches your desired temperature. Add coconut whipped topping if using, then serve.
Notes
- You can substitute soy milk with any other plant-based milk like oat or almond milk for different flavors.
- Adjust the amount of maple syrup to taste, depending on your preferred level of sweetness.
- For a stronger coffee flavor, increase the espresso shot to 1.5 fluid ounces.
- The coconut whipped topping adds a delicious creamy texture but is optional for a simpler latte.
- If you don’t have a blender, whisk ingredients thoroughly, but blending helps achieve a more uniform and frothy texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Vegan
Keywords: Vegan Biscoff Latte, Dairy-Free Coffee, Vegan Coffee Drink, Biscoff Latte Recipe, Plant-Based Latte
