Biscoff Cookie Crunch Matcha Latte Recipe
monthly matcha experiment, january 2026
I fell in love with matcha in the most unexpected place: a Balinese cafe back in 2023. Strangely, I’ve not had it prior to my visit to Canggu, having always preferred Earl Grey or genmaicha. But for breakfast one day, something compelled me to try it with honey and oat milk, and I was hooked. I went back for round 2 the next day and had the exact same order.
When I got back home, I immediately ordered a chawan, chasen, and my first tin of ceremonial-grade matcha from Amazon. I still have that chawan today, and it’s one of my favourite bowls for making matcha.
Fast forward 3 years with many cartons of oat milk and many tins of matcha later, I eventually found my default recipe: Earth’s Own Barista for iced lattes and Oatly Barista for hot lattes. As for the matcha, I’m a stern advocate for supporting local brands, and it’s a fact that Paragon Tea Room produces the best, most consistent ceremonial matcha (Ippodo Seiun comes at a close second, but buying it is more effort than it’s worth). So for those 3 years, I’ve been drinking the same thing: a simple matcha latte with agave syrup. I even bought the Morning Dream machine to help me steam milk better, as I did not have an espresso machine at home. Yes, it does steam milk better than a handheld milk frother or an Aeroccino.
So in 2026, I decided to do something for myself: I’ll experiment with a different matcha recipe every month. For January, I’ll be making a Biscoff Crunch Cream Matcha Latte (inspired by this recipe on matcha.com). Yes, I know there are only 4? 5? more days in the month. But I’ve already made this drink 3 times, and each time it was infinitely tastier than the last. This is also my first-ever post on Substack, and I didn’t want to take you all on this journey without being confident in this recipe.
Why Biscoff? I had a couple of cookies left over from the holidays, and I woke up one morning craving them. Plus, it seemed easy enough to combine some of my most beloved flavours: the caramel and cinnamon kick from Lotus Biscoff cookies, and the umami sweetness of matcha. Don’t ask me about the calorie count, though.
Okay, after word-vomiting all of that, I understand why recipe writers always have a novella preceding their recipes beyond the SEO gamification of their text. I also know most of you aren’t probably going to read all of that and just (probably) want to recreate this tasty drink that will and can replace a whole meal. Hopefully, I can find the inspiration and the drive to keep this going for 11 more months. Stay tuned, and thanks for reading if you’ve come this far!
Ingredients
For the matcha
3g matcha powder
50ml hot water (175f)
120ml oat milk (barista)
1 tbsp Biscoff spread (softened in the microwave for 30s)
Sweetener of your choice (I use 1ml/1g of matcha)
100-120ml of ice (depending on your glass)
For the Biscoff cream
3 tbsp heavy/whipping cream
1 tbsp Biscoff spread (softened in the microwave for 30s)
2 tbsp oat milk (barista)
1.5 Crushed Biscoff cookies and 1 not-crushed Biscoff cookie
How to make the drink
Combine oat milk (120ml), Biscoff spread (1 tbsp), and sweetener in a glass. Add ice only after you’ve combined the ingredients (the Biscoff spread will rapidly coagulate back into a more solid form).
Make your matcha (3g) by sifting it into a bowl, adding hot water (50ml) and sweetener (3g or your choice), and whisk. Pour matcha over the milk and Biscoff mixture.
Froth the heavy/whipping cream (3 tbsp), Biscoff spread (1 tbsp), and oat milk (2 tbsp) together in another glass. Pour over the matcha and Biscoff milk mixture.
Top it off with the crushed Biscoff cookie crumbs and the not-crushed Biscoff cookie.
Stir well before drinking!