Speculoos Latte
Section: Hot: Espresso Family · espresso · dairy · build · signature
Setup
Glass: Tall glass, 300 ml
Serve volume: 260 ml
Ingredients (as the source specifies)
- Caramelised biscuit spread 30 g
- double espresso 36 ml
- whole milk 200 ml
- one caramelised biscuit for the garnish
Method
- Put the spread in the base of the glass and dissolve it into the hot espresso, stirring until fully homogeneous.
- Steam the milk and pour.
- Set the biscuit on the rim.
Further specification
Operational warning: A 60 g butter dose takes the drink above 490 kcal. The adopted dose is 30 g. Increase it only on an explicit request, and recalculate the card.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Spiced biscuit spread · 30 × 5.7 = 171 kcal
- Espresso · 36 × 0.03 = 1.08 kcal
- Whole milk 3.5% · 200 × 0.64 = 128 kcal
- one caramelised biscuit for the garnish · 0 kcal
Derived total: ≈ 300 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- double espresso 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `GLUTEN` `MILK` `SOY`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20