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Iced BisCoffee

This sweet and creamy iced coffee, laced with Biscoff spread is one to indulge all year round!

Iced BisCoffee

Prep Time: 10 minutes

Serves:2

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Be warned - try it and this will easily become your favourite iced drink! Lotus Biscoff spread pairs so well with iced coffee, it's incredibly moreish and very easy to make at home. We used the Dualit Hand Blender and Lungo Americano from our Aluminium Capsule range.

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Ingredients
  • 3 tbsp Lotus Biscoff spread
  • 1 pint of UHT or fresh skimmed milk carton (568ml) semi frozen
  • 2 long shots of espresso
  • 1-2 large spoons of clotted cream
  • 2-4 Ginger snaps or ginger biscuits
  • 2 tsp soft brown sugar
  • 100ml cold skimmed milk

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Method
  1. Place the carton of skimmed UHT milk in the freezer for approximately 1 hour.
  2. Make two shots of espresso in one glass.
  3. Add 3 tbsp of Biscoff spread and stir until dissolved.
  4. Place the semi frozen milk into the tall beaker along with the 100ml cold milk. Pour over the coffee and Biscoff mix then use the Hand Blender blending wand to mix together.
  5. Pour into two latte glasses.
  6. Spoon two generous dollops of clotted cream over the top.
  7. Place the ginger snaps and sugar in the Hand Blender chopping bowl and blend together until finely chopped.
  8. Top with crushed biscuit mix and brown sugar.
  9. Alternatively, pour 250ml of cold milk over a glass of ice cubes, add the dissolved biscoff coffee mix, stir and top with cream and toppings.

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Top Tips:

  • Fresh milk can also be used or a non-dairy variety such as almond milk. Pour the milk into a strong plastic sandwich bag and prop upright in a the freezer until semi frozen.

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Dualit Products Used

We used the Hand Blender Set along with Lungo from the Aluminium Capsule range

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