– 1 or 2 tablespoons of Lotus Biscoff Creamy Cookie Butter – 2 espresso shots – Almond milk* – Ice cubes – Tall glass – Frothing pitcher – Handheld milk frother
Start by scooping one or two spoonfuls of cookie butter into the espresso cup.
Fire up the espresso machine and let the shot brew directly over the Biscoff spread.
Use a spoon or handheld milk frother to mix the cookie butter-coffee mixture until it's smooth.
Pull out your frothing pitcher and milk of choice, and use your handheld frother to create a fluffy layer of foam.
Fill a tall glass with ice, then pour the milk froth into it and pour the hot espresso-Biscoff mix over the bubbly milk.