Biscoff Coffee Recipe – Easy Indian-Style Speculoos Latte

Last Updated on 2 months by Neha Deshmukh

Biscoff Coffee Recipe – Easy Indian-Style Speculoos Latte

Hey everyone! If you’re anything like me, you’re always on the lookout for a cozy, comforting drink. And let me tell you, this Biscoff Coffee is it. I first stumbled upon Biscoff spread a few years ago and instantly became obsessed. Now, I’ve combined that deliciousness with my love for a good cup of coffee, and the result is pure magic. This isn’t just a coffee; it’s a hug in a mug! It’s super easy to make, and I’ve given it a little Indian twist with options for how you enjoy your coffee.

Why You’ll Love This Recipe

This Biscoff Coffee (or Speculoos Latte, if you want to get fancy!) is seriously addictive. It’s creamy, sweet, and has that warm, spiced cookie flavor that just hits the spot. Plus, it comes together in under 15 minutes – perfect for a quick treat or a cozy weekend morning. It’s a little bit of indulgence without a ton of effort, and honestly, who doesn’t need that?

Ingredients

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

• 4 Biscoff/Speculoos cookies
• 1 cup milk (about 240ml)
• 3-4 tablespoons brown sugar (adjust to taste)
• 1 tablespoon espresso or thick decoction (about 15ml)
• Whipped cream (as needed)
• Crushed cookies (as needed, for garnish)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Biscoff/Speculoos Cookies: These little gems are the star of the show! Biscoff cookies originated in Belgium and have a wonderfully warm, spiced flavor – think cinnamon, cloves, and a hint of caramel. Speculoos cookies are very similar and can be used interchangeably.
• Milk: I usually use full-fat milk for the creamiest texture, but you can absolutely use whatever you prefer. In India, we often have a choice between cow’s milk, buffalo milk (richer!), or plant-based options. Feel free to experiment!
• Coffee/Espresso: This is where you can really customize. I love using a strong espresso for a real kick. But if you don’t have an espresso machine, a strong filter coffee or even a concentrated instant coffee will work beautifully. If you’re using instant, use about 1-2 teaspoons dissolved in a little hot water.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, we need to make our Biscoff magic. Take those 4 cookies and blend them into a fine powder. A food processor works best, but you can also put them in a zip-lock bag and crush them with a rolling pin – a little arm workout never hurt anyone!
2. In a saucepan, combine the brown sugar and water (about ¼ cup or 60ml). Bring it to a boil over medium heat.
3. Now, add the powdered Biscoff to the saucepan. Whisk, whisk, whisk! Keep whisking continuously until the mixture thickens. Once it’s nice and smooth, remove it from the heat. Taste and adjust the sugar if needed – everyone has a different sweet spot.
4. Stir in that tablespoon of espresso or coffee decoction. This is where the coffee flavor really comes alive.
5. Heat the milk separately. Don’t let it boil, just warm it through. Now, here’s a trick: gradually add about ¼ cup (60ml) of the warm milk to the Biscoff mixture, whisking constantly to combine. This helps temper the Biscoff and prevents it from seizing up.
6. Pour in the remaining milk and blend everything together until it’s lovely and frothy. You can use an immersion blender, a regular blender (be careful with hot liquids!), or even a whisk if you’re feeling energetic.
7. Finally, pour your Biscoff Coffee into preheated cups. Top with a generous dollop of whipped cream and a sprinkle of crushed cookies. Enjoy immediately!

Expert Tips

Want to take your Biscoff Coffee to the next level? Here are a few of my secrets:

• Perfect Biscoff Flavor: Don’t skimp on the cookies! The more Biscoff you use, the more intense the flavor will be.
• Frothing Milk Without a Machine: No frother? No problem! You can shake the warm milk vigorously in a jar for about 30-60 seconds until it becomes frothy. Or, use a French press – pump the plunger up and down a few times.
• Adjusting Sweetness: Brown sugar adds a lovely molasses flavor, but you can use white sugar if that’s all you have. Start with 3 tablespoons and add more to taste.

Variations

Let’s get creative! Here are a few ways to customize your Biscoff Coffee:

• Vegan Adaptation: My friend Priya is vegan, and she swears by using almond or oat milk and a plant-based whipped cream. It’s just as delicious!
• Spice Level: My grandmother always added a pinch of cardamom or cinnamon to her coffee. Feel free to add a dash to the Biscoff mixture for a warming spice kick.
• Adjusting Coffee Strength: If you prefer a milder coffee flavor, use less espresso or coffee decoction.
• Iced Biscoff Coffee: Let the coffee cool completely, then pour it over ice. It’s the perfect summer treat!

Serving Suggestions

This Biscoff Coffee is amazing on its own, but it’s even better with a little something on the side. I love pairing it with a few classic Indian biscuits like Marie or Monaco. Or, if you’re craving something savory, a handful of namkeen (Indian savory snacks) is the perfect complement.

Storage Instructions

This coffee is best enjoyed fresh, but if you happen to have leftovers (unlikely, I know!), you can store it in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave. The froth might disappear, but the flavor will still be there!

FAQs

Got questions? I’ve got answers!

• Can I make the Biscoff syrup ahead of time? Absolutely! You can make the Biscoff syrup (steps 2-3) and store it in the refrigerator for up to a week. Just reheat it gently before adding the coffee and milk.
• What is the best type of coffee to use? Espresso is my go-to, but a strong filter coffee or concentrated instant coffee works well too.
• Can I use a different type of cookie if I don’t have Biscoff? While Biscoff has a unique flavor, you could try using ginger snaps or other spiced cookies as a substitute. It won’t be quite the same, but it’ll still be tasty.
• How can I adjust the sweetness of the coffee? Start with 3 tablespoons of sugar and add more to taste. Remember, you can always add more, but you can’t take it away!
• Is this recipe suitable for someone who doesn’t like strong coffee flavors? Yes! Just use less espresso or coffee decoction, or even substitute it with a teaspoon of coffee extract.