Iced coffee with whipped Biscoff cream Recipe

Have you been searching for a sweet, coffee-inspired pick-me-up? This iced coffee with whipped Biscoff cream recipe might be just what you need. It’s creamy, slightly spiced, and chilled to perfection. You’ll whip up a light, airy topping with Biscoff spread and then layer it over your favorite iced coffee base. The result is a cool treat that feels just indulgent enough when you want a dessert-like break.

Ingredients

• 1 cup of strongly brewed coffee or espresso, chilled
• ½ cup cold milk (dairy or non-dairy)
• 2 tablespoons Biscoff spread (smooth)
• ½ cup heavy cream, well chilled
• 1 tablespoon powdered sugar (optional, for extra sweetness)
• Ice cubes, enough to fill your glass

Directions

1. Brew your coffee in advance and let it chill to avoid melting your ice too quickly.
2. In a mixing bowl, combine the heavy cream, Biscoff spread, and powdered sugar (if using).
3. Whip the mixture with a hand mixer or whisk until it thickens into soft peaks. It should hold its shape lightly but still be spreadable.
4. Fill your glass with ice, then pour in your chilled coffee and milk. Stir gently to mix.
5. Spoon or pipe the whipped Biscoff cream on top of your iced coffee.
6. Give it a quick swirl before you sip, or leave it layered and let the cream gradually blend in as you drink.

Tips & Variations

• Want a stronger coffee flavor? Swap regular brewed coffee for espresso shots.
• Prefer a lighter topping? Use half the amount of Biscoff spread and add a splash of vanilla extract instead.
• Make it dairy-free by using full-fat coconut cream and plant-based milk.
• Top with a drizzle of caramel sauce or a sprinkle of crushed cookies for extra crunch and sweetness.

Nutrition Facts

Keep in mind these numbers are approximate and may change based on your specific ingredients:

• Calories: ~250
• Fat: ~15 g
• Carbohydrates: ~25 g
• Protein: ~4 g

Final Thoughts

Whipped Biscoff cream brings a sweet, spiced twist to your standard iced coffee. It’s a flavorful way to transform your daily cup of joe into a mini dessert. If you’re in the mood for something pleasantly indulgent, give this recipe a try. You might never look at iced coffee the same way again.

Frequently Asked Questions (FAQs)

1. Can I use instant coffee instead of brewed?
   Absolutely. Make a strong batch of instant coffee, let it cool, and follow the steps as usual.

2. How long does the whipped Biscoff cream last?
   It’s best enjoyed right away. If you have leftovers, store them in the fridge for up to 24 hours, but give it a gentle whisk before using again.

3. Can I skip the powdered sugar?
   Yes. If you prefer less sweetness, leave out the powdered sugar. The Biscoff spread already adds its own sweetness to the cream.

4. Can this be made decaf?
   Definitely. Just use decaffeinated coffee or espresso and proceed with the recipe as normal.

Iced coffee with whipped Biscoff cream Recipe

Recipe by Alpine Mountain Coffee

5.0 from 5 votes

Servings

1

servings

Prep time

20

minutes

Cooking time

0

minutes

Calories

250

kcal

Ingredients

• 1 cup strongly brewed coffee or espresso, chilled

• 1/2 cup cold milk (dairy or non-dairy)

• 2 tablespoons Biscoff spread (smooth)

• 1/2 cup heavy cream, well chilled

• 1 tablespoon powdered sugar (optional, for extra sweetness)

• Ice cubes, enough to fill your glass

Directions

• Brew your coffee in advance and let it chill to avoid melting your ice too quickly.
• In a mixing bowl, combine the heavy cream, Biscoff spread, and powdered sugar (if using).
• Whip the mixture with a hand mixer or whisk until it thickens into soft peaks. It should hold its shape lightly but still be spreadable.
• Fill your glass with ice, then pour in your chilled coffee and milk. Stir gently to mix.
• Spoon or pipe the whipped Biscoff cream on top of your iced coffee.
• Give it a quick swirl before you sip, or leave it layered and let the cream gradually blend in as you drink.

Notes

• – Want a stronger coffee flavor? Swap regular brewed coffee for espresso shots.
  – Prefer a lighter topping? Use half the amount of Biscoff spread and add a splash of vanilla extract instead.
  – Make it dairy-free by using full-fat coconut cream and plant-based milk.
  – Top with a drizzle of caramel sauce or a sprinkle of crushed cookies for extra crunch and sweetness.