Your coffee break called. It wants biscuits. Our Golden Cookie instant coffee meets honey and cold milk for an iced latte full of buttery biscuit flavour. Finish with Biscoff cold foam and crushed biscuits, obviously.
Ingredients for the coffee and toppings:
- 1 tsp Little’s Golden Cookie instant coffee
- 1 tsp of honey
- 50ml of boiling water
- 150-200ml cold milk of your choice (dairy or plant-based)
- Ice (enough to fill the glass)
- 1 Biscoff biscuit, crushed
Ingredients for the cold foam:
- 30ml cold double cream
- 30ml cold milk
- 1 tsp vanilla syrup
- 1 tsp smooth Biscoff spread
Method:
- In a small cup, dissolve 1 tsp of Little’s Golden Cookie with 1 tsp of honey using 50ml of hot water to create your cookie ‘espresso’ shot.
- Let the ‘espresso’ cool for 2 minutes so it doesn’t instantly melt the ice – or drop an ice cube to cool it faster.
- In a separate jug, stir the Biscoff spread with a little of the milk until smooth, then gradually mix in the remaining milk. If the spread is too firm, gently warm it first, then let it cool before continuing.
- Add the cold double cream and vanilla syrup. Use a handheld milk frother to whisk briefly until thick and foamy but still pourable.
- Fill a tall glass with ice and pour in 150-200ml of cold milk.
- Slowly pour the cooled golden cookie ‘espresso’ over the milk and let it swirl through.
- Pour the Biscoff cold foam over the top and finish with the crushed biscuit.
- Serve and enjoy!
