Caramel Biscoff Latte
Made with
Ingredients
- Single espresso
- 30g Biscoff spread
- 10g caramel syrup
- 200g MILKLAB Lactose Free
- Crushed Biscoff crumbs and 1 Biscoff biscuit, to garnish
Method
- Add the MILKLAB Lactose Free, Biscoff spread and caramel syrup to a milk jug.
- Steam until smooth and silky.
- Pour the steamed MILKLAB into a 10oz clear latte glass.
- Gently pour the espresso over the milk to create a layered appearance.
- Garnish with crushed Biscoff crumbs and a whole Biscoff biscuit.
Watch our video for more tips & tricks!
Explore other recipes
