Biscoff Coffee Recipe – Easy Iced Coffee with Biscoff Spread

Last Updated on 4 months by Neha Deshmukh

Biscoff Coffee Recipe – Easy Iced Coffee With Biscoff Spread

Hey everyone! If you’re anything like me, you’re always on the lookout for a coffee upgrade. And let me tell you, this Biscoff Coffee is it. It’s seriously the easiest way to turn your regular iced coffee into something truly special. I first made this when I was craving something a little different, and now it’s a total obsession! It’s sweet, creamy, and has that amazing Biscoff flavour in every sip. Let’s get into it, shall we?

Why You’ll Love This Recipe

This Biscoff Coffee is a game-changer for a few reasons. First, it’s ridiculously easy – seriously, 5 minutes is all you need! Second, the flavour combination is divine. The rich, caramel-like notes of Biscoff spread pair perfectly with the bold coffee. And finally, it’s totally customizable. Want it vegan? Sugar-free? A little spicier? We’ve got you covered.

Ingredients

Here’s what you’ll need to whip up this dreamy Biscoff Coffee:

• 3 tablespoons Hot coffee (espresso) – about 45ml
• 2 teaspoons Biscoff spread
• 3 tablespoons simple syrup – about 45ml
• 0.25 cup Milk – about 60ml
• 2 tablespoons Cream – about 30ml
• 0.25 teaspoon pure Vanilla extract – about 1.25ml

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Biscoff Spread: This stuff is magic, isn’t it? Originally from Belgium, Biscoff spread is made from those delicious speculoos cookies. You can find it in most supermarkets now, and there are even different varieties – smooth, crunchy, white chocolate… go wild!
• Coffee: I prefer using espresso for a really strong coffee flavour, but you can definitely use strong brewed coffee if you don’t have an espresso machine. About 3 tablespoons should do the trick.
• Simple Syrup: This is just equal parts sugar and water, heated until the sugar dissolves. It’s super easy to make at home (and cheaper!), but store-bought is fine too if you’re short on time.

Step-By-Step Instructions

Alright, let’s make some coffee!

1. Take your Biscoff spread and put about 2 teaspoons in a glass. Then, pour in the hot coffee – about 3 tablespoons.
2. Now, add 3 tablespoons of simple syrup and beat everything together really well. You can use a spoon, but a milk frother makes it extra smooth and dreamy.
3. Fill your glass with ice cubes. Then, pour the Biscoff and coffee mixture over the ice.
4. Add 0.25 teaspoon of vanilla extract, then top with a mixture of 0.25 cup milk and 2 tablespoons of cream. Stir gently to combine everything.
5. Enjoy immediately! The ice will melt and dilute the flavour if you let it sit for too long.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t skimp on the Biscoff! It’s the star of the show.
• If you want a really cold coffee, chill your glass in the freezer for a few minutes before you start.
• For a smoother texture, blend all the ingredients in a blender instead of stirring.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she swears by using plant-based milk (like almond or oat milk) and coconut cream instead of dairy. It tastes just as amazing!
• Sugar-Free Adaptation: If you’re watching your sugar intake, use a sugar substitute in your simple syrup. Stevia or erythritol work great.
• Spice Level: A tiny dash of cinnamon adds a lovely warmth to this coffee. My grandma always adds a pinch to hers!
• Adjusting Coffee Strength: Feel free to add more or less coffee to suit your taste. I sometimes add an extra shot of espresso when I really need a boost.

Serving Suggestions

This Biscoff Coffee is perfect on its own, but it’s also lovely with a little something sweet on the side. I love it with a Biscoff cookie (of course!) or a slice of biscotti. It’s also a great pick-me-up with breakfast or as an afternoon treat.

Storage Instructions

Honestly, this coffee is best enjoyed immediately. The ice will melt and dilute the flavour, so it’s not ideal for storing. But if you absolutely have leftovers, you can store it in the fridge for up to a few hours, but the texture won’t be the same.

FAQs

Let’s answer some common questions!

• Can I make this Biscoff Coffee ahead of time? Not really. It’s best to make it right before you want to drink it to prevent dilution.
• What kind of coffee works best in this recipe? Espresso is my go-to, but strong brewed coffee works well too.
• Can I use Biscoff cookies instead of spread? You can try! Crumble about 2-3 cookies into the hot coffee and stir until dissolved. It won’t be quite the same, but it’ll still be delicious.
• How can I adjust the sweetness of this coffee? Adjust the amount of simple syrup to your liking. Start with less and add more if needed.
• Is it possible to make a hot version of this Biscoff Coffee? Absolutely! Just skip the ice and use hot milk and cream. It’s perfect for a cozy night in.

Enjoy your Biscoff Coffee! I hope you love it as much as I do. Let me know in the comments if you try it and what you think!