Equipment & Ingredients
Medium size container
2 Double shots espresso
1 Biscoff doughnut
Cut the doughnut into small pieces and place in a container.
Pour over the milk, cover the container and place in the fridge to infuse for two hours.
Pour the milk through a sieve to remove the soaked dough and gently press with a spoon to extract the majority of the milk
Heat and foam your milk as normal and pour over a double shot of espresso or as you normally enjoy your latte.