Biscoff Matcha

There is a reason Biscoff drinks took over every coffee menu in the country.

People like them. Enormously.

Biscoff matcha latte is what happens when that caramelised, gently spiced biscuit flavour meets the fresh, vegetal character of ceremonial matcha.

Sweet meets green. Comfort meets clarity.

We are not above joining in.

Here is how we make ours.

Biscoff Matcha Latte Recipe

Makes one drink

Matcha: 3g Jeeves & Jericho Ceremonial Grade Matcha

Water: 30ml

Milk: 200ml

Biscoff spread: 15g

Biscuits: 1, crushed

Ingredients

3g Jeeves & Jericho Ceremonial Grade Matcha

30ml hot water, around 80°C

200ml milk of your choice

15g Biscoff spread, smooth

1 Biscoff biscuit, crushed

Ice, if making it cold

Make the matcha

Sift 3g of Ceremonial Grade Matcha into a bowl.

Add 30ml of hot water. Hot, but not boiling.

Whisk briskly in a quick zigzag motion until smooth, with a light foam on the surface.

No bamboo whisk? A handheld electric frother will also do the job.

Set it aside while you deal with the Biscoff.

Make the Biscoff milk

For a hot drink, gently heat 200ml of milk and whisk in 15g of Biscoff spread until it melts completely into the milk.

For an iced drink, spoon the Biscoff spread into the bottom of the glass and let the cold milk loosen it as you pour. A quick stir helps. A smear of spread around the inside of the glass looks excellent and is entirely allowed.

Put it together

For hot: pour the Biscoff milk into a warm cup, then slowly pour the matcha over the top. Finish with the crushed biscuit.

For iced: fill the glass with ice, pour the Biscoff milk over, then float the matcha gently on top. Finish with the crushed biscuit.

Either way, stop for a second before stirring it.

This is the moment.

Warm caramelised brown at the bottom. Bright green matcha across the top.

Admire your work. Then stir it together and drink it.

Why do Biscoff and matcha work together?

Biscoff brings caramelised sugar, warm spice and a certain nostalgic biscuit energy.

Matcha brings umami, freshness and gentle bitterness.

Milk sits between the two, carrying both.

The result is sweeter and more indulgent than a classic matcha latte, but you should still be able to taste the tea.

That last bit matters.

A Biscoff matcha latte should taste like Biscoff and matcha.

Not a Biscoff milkshake that happens to be green.

Hot or iced?

Both, and they are different drinks in the best way.

Hot, it is a winter warmer in the same family as a spiced latte.

Iced, the matcha floats over the top and the layering does half the marketing for you.

If you are only going to run one on your menu, run the iced one.

It photographs better, and unlike some drinks designed for social media, there is actually something worth drinking once the photograph has been taken.

How much Biscoff should I use?

Start with 15g.

More than that and the drink stops being a matcha latte with a Biscoff character and becomes a dessert with a matcha alibi.

If you are using a pump or scoop for consistency behind the bar, weigh your first few and adjust from there.

The matcha should still come through. If it does not, less Biscoff is the answer, not more matcha.

Make it café ready

Biscoff matcha latte is built for café menus because nothing in it is difficult.

Keep the spread at the bench. Whisk matcha to order or in small batches.

Then each drink is:

Matcha.

Biscoff.

Milk.

A crushed biscuit on top.

Serve.

It is fast enough for a busy bar, familiar enough that people order it on sight and just different enough to be worth talking about.

If you are a café and this sounds like your kind of menu, our matcha is made for the bar. See the full matcha range for cafés, or open a trade account to get started.

Make it your own

Once the base drink is sorted, things can get interesting.

Crumble the biscuit into the milk as well as on top for a fully committed version.

Add a pinch of cinnamon to the matcha for extra warmth.

Swap the milk for oat and you have a very good vegan special.

Or keep it simple.

Biscoff. Milk. Matcha. Biscuit.

Four ingredients, one trend jumped on with full awareness.

And yes, the spare biscuit goes to whoever is making the drinks. House rule.