Banana Biscoff Latte

TorQué’s banana split espresso meets spiced speculoos cookie crunch.

Banana, spiced cinnamon, and caramelized speculoos cookie butter, a dessert-inspired combination we can’t stop thinking about. Built on TorQué’s naturally sweet, fruit-forward Banane à Split beans, velvety oat milk, and a hint of warm cinnamon syrup, this decadent latte is finished with rich caramel drizzle and a crisp Biscoff crumble. Delicious whether served steaming hot or poured over ice on a sunny afternoon.

Prep time: 4 minutes
1 serving (10–12 oz)
Format: Hot or Iced

Ingredients

1 double shot espresso (featuring TorQué Banane à Split beans)
½ to 1 pump Monin Cinnamon Syrup (adjust to sweetness preference)
200 g (approx. ¾ cup) Barista-style Oat Milk
Monin Caramel Sauce (or melted Biscoff spread), for drizzling
1 Lotus Biscoff biscuit, crushed
Fresh ice cubes (only if serving iced)

Barista Tips

TorQué's Banane à Split blend brings distinctive natural fruit sweetness and pastry undertones that make this drink sing without artificial fruit syrups. Pulling a tight, concentrated double shot highlights those banana notes against the spiced oat milk base.

Oat milk has naturally toasted cereal notes that bridge the spiced cinnamon and speculoos cookie flavors far better than standard dairy, creating an authentic "cookie dunked in milk" mouthfeel.

If you are using speculoos spread or thick caramel sauce, microwave a spoonful for 5–10 seconds before drizzling. It flows much smoother over the delicate microfoam and won't sink immediately to the bottom of the cup.

Since the Biscoff cookie crumble and caramel sauce provide plenty of dessert sweetness, stick to just ½ pump of cinnamon syrup to keep the espresso bold and balanced.