Lotus Biscoff Fluffy Coffee That Tastes Like Dessert for Breakfast — in 15 Minutes
Three ingredients and a hand mixer get you a fluffy, caramelized Biscoff coffee that looks like it came from a fancy cafe in just 15 minutes.
Equipment
- Hand Mixer
- Small Mixing Bowl
- Tall glass or mason jar
- Measuring spoon
Ingredients
For the Foam
- 2 tbsp instant coffee
- 2 tbsp granulated sugar
- 2 tbsp hot water (just off the boil)
- 1 tbsp Lotus Biscoff spread (melted)
For the Drink
- 1 cup milk of choice (whole or oat)
For Garnish
- 2 tbsp crushed Biscoff cookies
- 1 whole Biscoff cookie
Instructions
- In a small bowl, combine the instant coffee, sugar, and hot water. Using a hand mixer on high speed, whisk until thick, glossy, and pale brown, 3–5 minutes. The mixture should hold stiff peaks.
- Drizzle in the melted Biscoff spread and whisk for another 30 seconds until evenly combined. The color will deepen to a uniform beige.
- Fill your glass with ice (if serving cold) or warm milk (if serving hot). For iced, pour milk over the ice first, then add the foam.
- Spoon the fluffy Biscoff coffee cream on top of the milk. Do not stir; keep the layers distinct.
- Sprinkle crushed cookies over the foam and wedge a whole cookie into the side. Serve immediately.
Notes
The water ratio is non-negotiable: use level tablespoons. For iced, pour milk over ice then add foam to prevent melting. Only crush cookies right before serving to keep them crunchy. For dairy-free, use oat milk. For less sweet, reduce sugar to 1 tablespoon. The whipped foam can be made 2–3 hours ahead, store in fridge and rewhip briefly before using.