Description
A deliciously smooth and creamy Vegan Biscoff Latte, blending the warm flavors of Biscoff cookie spread with aromatic espresso, maple syrup, and cinnamon, topped with a dairy-free coconut whipped cream. Perfect as a refreshing iced drink or a comforting hot latte, this vegan-friendly recipe is both indulgent and easy to prepare.
Ingredients
Scale
Latte Base
- 1 1/2 tablespoon 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 (for iced version)
- Coconut Whipped Topping, to taste
Instructions
- Prepare Latte Mixture: In a blender, combine the Biscoff Cookie Spread, Maple Syrup, Ground Cinnamon, Espresso, and Unsweetened Soy Milk. Blend on high speed until the mixture is completely smooth and well combined.
- For Iced Biscoff Latte: Place the ice in a tall glass or mason jar. Pour the blended latte mixture over the ice. Top with coconut whipped topping if desired, and serve immediately.
- For Hot Biscoff Latte: Pour the blended mixture into a mug and gently heat it until it reaches your preferred temperature. Optionally, add coconut whipped topping on top before serving.
Notes
- You can adjust the sweetness by adding more or less maple syrup according to your preference.
- For a stronger coffee flavor, increase the amount of espresso slightly.
- Use any plant-based milk alternative if soy milk is not preferred.
- Coconut whipped topping is optional but adds a lovely creamy texture and flavor.
- To make this recipe gluten-free, ensure the Biscoff Cookie Spread is certified gluten-free as some brands may contain gluten.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Beverage
- Method: Blending
- Cuisine: Vegan
Keywords: Vegan Biscoff Latte, Iced Latte, Dairy-Free Coffee, Plant-Based Latte, Vegan Coffee Drink, Biscoff Spread Recipe
