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Iced Coffee Biscoff: The Ultimate Guide to Making It at Home

  • Total Time: 15 minutes
  • Yield: 1 serving 1x

Description

Creamy and refreshing Biscoff Iced Coffee! This easy recipe combines strong coffee, Biscoff spread, and a touch of vanilla for a delightful treat. Top with homemade Biscoff whipped cream and a Biscoff cookie rim for the ultimate experience.

Ingredients

Scale
  • 1 cup strong brewed coffee, cooled
  • 1/2 cup milk (dairy or non-dairy)
  • 2 tablespoons Biscoff spread, melted
  • 1 tablespoon simple syrup (or to taste)
  • 1/4 teaspoon vanilla extract
  • Ice cubes
  • Whipped cream (Optional)
  • Biscoff cookie crumbs for garnish (Optional)
  • 1 cup heavy cream, cold
  • 2 tablespoons Biscoff spread, melted and cooled
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 Biscoff cookies, finely crushed
  • 1 tablespoon Biscoff spread, melted

Instructions

  1. Place the Biscoff spread in a microwave-safe bowl. Microwave in 15-second intervals, stirring in between, until completely melted and smooth. Be careful not to overheat it, as it can burn.
  2. Place a heat-safe bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Add the Biscoff spread to the bowl and stir occasionally until melted and smooth.
  3. Once melted, set aside the required amounts for the iced coffee, whipped cream (if making), and rim (if making). Let the Biscoff spread for the whipped cream cool slightly before adding it to the cream.
  4. Place the Biscoff cookies in a food processor and pulse until they are finely crushed.
  5. Place the Biscoff cookies in a resealable plastic bag. Seal the bag and use a rolling pin to crush the cookies into fine crumbs.
  6. Pour the crushed cookies onto a small plate for easy rimming.
  7. In a shaker or a large glass, combine the cooled coffee, milk, melted Biscoff spread, simple syrup, and vanilla extract.
  8. If using a shaker, secure the lid tightly and shake vigorously for about 15-20 seconds until all the ingredients are well combined and the mixture is slightly frothy. If using a glass, stir well until everything is fully incorporated.
  9. Gently rub the rim of your glass with the melted Biscoff spread. Then, dip the rim into the plate of crushed Biscoff cookies, ensuring the rim is evenly coated.
  10. Fill your prepared glass with ice cubes.
  11. Pour the Biscoff coffee mixture over the ice.
  12. Top with whipped cream and a sprinkle of Biscoff cookie crumbs, if desired.
  13. For the best results, chill your mixing bowl and whisk attachment (or beaters) in the freezer for about 15-20 minutes before starting. This helps the cream whip up faster and hold its shape better.
  14. In the chilled mixing bowl, combine the cold heavy cream, cooled melted Biscoff spread, powdered sugar, and vanilla extract.
  15. Using a whisk attachment (or beaters), start whipping the cream on medium speed. Gradually increase the speed to high.
  16. Whip the cream until stiff peaks form. This means that when you lift the whisk, the peaks of the whipped cream stand up straight and hold their shape. Be careful not to overwhip, as this can turn the cream into butter.
  17. Use the Biscoff whipped cream immediately to top your iced coffee. You can also store it in an airtight container in the refrigerator for a few hours, but it may lose some of its volume over time.

Notes

  • Adjust sweetness by adding more or less simple syrup.
  • Use a darker roast coffee or add a shot of espresso for a stronger coffee flavor.
  • Feel free to use any type of milk you prefer.
  • If your Biscoff spread is very thick, you may need to add a little bit of hot water or milk to thin it out before melting it.
  • Add a pinch of cinnamon or nutmeg to the iced coffee for a warm and cozy flavor.
  • For a thicker, more indulgent treat, blend all the ingredients (including the ice) in a blender until smooth.
  • Drizzle some melted Biscoff spread over the whipped cream for an extra touch of Biscoff goodness.
  • Use non-dairy milk and vegan whipped cream to make this recipe vegan-friendly.
  • You can brew the coffee and melt the Biscoff spread ahead of time and store them in the refrigerator until you’re ready to assemble the iced coffee.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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Find it online: https://recipesgrape.com/iced-coffee-biscoff/