In a blender, add
Biscoff Cookie Spread (1 1/2 Tbsp)
Maple Syrup (1 Tbsp)
Ground Cinnamon (1/4 tsp)
Espresso (1 fl oz)
Unsweetened Soy Milk (3/4 cup)
. Blend on high until combined.
For iced biscoff latte, add
Ice (1/2 cup)
in a tall glass or mason jar and pour latte mixture over ice and enjoy with
Coconut Whipped Topping (to taste)
if using. For a hot biscoff latte, add the mixture to the mug and heat up to the desired temperature.