Iced Coffee with Whipped Biscoff Cream
Chilled, smooth iced coffee layered with a rich and airy whipped Biscoff cream, creating the perfect blend of bold espresso and spiced cookie sweetness in every sip.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Beverage
- Method: No-cook
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Units
Scale
- For the Iced Coffee:
- 1 cup strong brewed coffee or 2 shots espresso, chilled
- 1/2 cup milk of choice (oat, almond, or regular)
- Ice cubes
- For the Whipped Biscoff Cream:
- 1/2 cup heavy cream (cold)
- 2 tbsp Biscoff spread
- 1 tsp maple syrup (optional)
- 1/4 tsp vanilla extract
- Crushed Biscoff cookies (for topping)
Instructions
- Brew the coffee or espresso and allow it to cool completely.
- Fill a glass with ice and pour in the chilled coffee. Top with milk of choice.
- In a chilled bowl, whisk the heavy cream, Biscoff spread, maple syrup, and vanilla extract until light, fluffy, and soft peaks form.
- Spoon or pipe the whipped Biscoff cream over the iced coffee.
- Sprinkle with crushed Biscoff cookies for extra crunch. Serve immediately.
Notes
- Use full-fat heavy cream for the best whipping results.
- Chill the mixing bowl and beaters for faster and fluffier whipped cream.
- Adjust sweetness with more or less maple syrup to taste.
- Serve immediately to prevent the cream from melting into the coffee.
Nutrition
- Serving Size: 1 glass
- Calories: 240 kcal
- Sugar: 11g
- Sodium: 35mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg
Find it online: https://yumfoodusa.com/iced-coffee-with-whipped-biscoff-cream/