The very best biscuit your nan ever gave you growing up was a Biscoff cruncher. We're combining nans special memories with the creamiest of white chocolates and rich, nutty espresso shots to bring you a latte to remember.
Sweet, creamy and unbelievably good!
How to make as a hot beverage
All of our doses are based on an 8oz cup size (standard 240ml)
For each cup size smaller or larger, simply add 1/2 a teaspoon less or more.
- 2 Shots of espresso
- 2 Tbsp Biscoff spread
- 3 tsp Blendsmiths White Chocolate Blend
- 230ml milk of choice
- 2 Lotus cookies, crushed
Prepare your espresso shots. Pour coffee into your glass and combine with cookie butter.
Using a steamer wand, velvetiser or saucepan, steam your milk and White Chocolate Blend together until nice and hot (but not scalding).
Pour the White Hot Chocolate milk over the coffee mixture. Top with whipped cream or foamed milk and sprinkle with Biscoff cookie crumbs if you like and enjoy.
Add ice to 12oz glass. Blend biscoff spread, White Chocolate Blend, milk and lotus biscuits in a blender, pouring into the glass. Prepare and pour espresso shots over the milk mix.
Did you know? Biscoff cookies are baked in the Belgia town, Lembeke. In 1932, Boone Brothers opened their first caramelized biscuit made from natural ingredients. Jan Boone Sr. named it Lotus, after the flower that symbolizes the Purity.