Iced Biscoff Coffee


  • 2 tbsp Biscoff spread
  • ½ cup whole milk
  • ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1 espresso capsule
  • ¾ cup ice
  • ¾ cup milk
  • Biscoff cookies, for serving
  • Place the Biscoff spread, ½ cup whole milk, ground cinnamon, and vanilla extract into a frother. Blend on a cold foam setting and set aside.
  • Place a heatproof glass under the coffee dispenser. Brew a 2-ounce espresso into the glass.
  • Add the ice to the coffee, then the remainder of the milk. Spoon the cold foam over the top. Serve with a Biscoff cookie.
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