Matcha Biscoff Latte – with WIN WIN Signature Blend

Ingredients (per 12–16 oz serving):

• 2 shots (about 60 ml) of espresso or strong coffee from WIN WIN Signature Blend
  This blend offers warm chocolate, caramel, and nutmeg notes—perfect beneath creamy matcha and Biscoff winwin.coffee

• 1 tsp culinary-grade matcha powder

• 1 Tbsp Biscoff spread (cookie butter)

• 8–10 oz milk (dairy or oat/almond for a vegan option)

• Sweetener (optional; but Biscoff may suffice)

• Ice cubes – for an iced version

Instructions:

1. Brew the base:

   • Pull 2 shots of espresso or brew strong coffee using your Signature Blend.

2. Make matcha latte:

   • Sift 1 tsp matcha into a bowl.

   • Add ~2 oz of hot water (not boiling—about 80 °C/175 °F).

   • Whisk briskly in a zig-zag motion until frothy and smooth.

3. Blend Biscoff:

   • In your serving glass, spoon in 1 Tbsp Biscoff.

   • Add the hot espresso, stirring until the spread is fully melted and incorporated.

4. Combine and froth:

   • Mix in the whisked matcha until a slight green marbling forms.

   • Steam or froth your milk (about 150 °F); pour it in slowly, holding back foam.

   • Spoon the foam on top or swirl gently.

5. Serve:

   • Optionally top with a dusting of matcha powder or a drizzle of melted Biscoff.

   • For iced: let espresso/Biscoff base cool, then combine with cold matcha in a shaker or glass, add ice, pour cold milk, and stir.