Biscoff Iced Coffee with Creamy Foam
This Biscoff Iced Coffee with Creamy Foam is a luscious, spiced treat with bold coffee and velvety creaminess—perfect for a refreshing, indulgent pick-me-up!
Equipment
- Brewed coffee maker or French press
- Blender or milk frother
- Measuring spoons and cups
- Tall glass
- Spoon or spatula
Ingredients
- 2 cups brewed coffee cooled
- 2 tablespoons Biscoff spread
- 1 tablespoon sugar optional
- 1/2 cup milk or dairy alternative
- 1/4 cup heavy cream
- 1/4 cup whipped cream for topping
- ice cubes to chill the coffee
- ground cinnamon for garnish
Instructions
- Start by brewing 2 cups of your favorite coffee. Medium to dark roasts work best to complement the caramelized flavor of Biscoff. Once brewed, set it aside to cool completely—using hot coffee will melt the ice too quickly and dilute the drink.
- In a mixing bowl or large cup, whisk together the cooled coffee, 2 tablespoons of Biscoff spread, and sugar if using. Whisk vigorously until the Biscoff spread is fully incorporated and the mixture is smooth.
- In a blender or using a milk frother, combine 1/2 cup milk and 1/4 cup heavy cream. Froth or blend until the mixture becomes light, airy, and creamy.
- Fill a tall glass with ice cubes. Pour in the Biscoff coffee mixture, leaving space for the foam. Gently spoon or pour the creamy foam over the iced coffee, creating a luscious layered effect.
- Top your Biscoff Iced Coffee with Creamy Foam with a generous dollop of whipped cream. Finally, sprinkle a pinch of ground cinnamon over the whipped cream for a fragrant, warm garnish.
Notes
- Warm the Biscoff spread slightly before mixing to prevent clumping and ensure smooth incorporation.
- Use dairy alternatives like almond or oat milk and coconut whipped cream for a vegan version.
- Prepare the coffee and Biscoff mixture ahead, but add ice and foam just before serving for best texture.