BISCOFFEE = Biscoff Cookie Butter + Iced Coffee

Ingredients

• 2 tablespoons Biscoff Cookie Butter (smooth spread, room temperature)
• 120 ml Whole Milk (cold)
• 240 ml Cold Brew Coffee (pre‑made and chilled)
• 1 cup Ice Cubes (freshly made)

Instructions

1. Gather Ingredients and Equipment

   Measure 2 Tbsp Biscoff cookie butter, 120 ml cold milk, and 240 ml cold brew coffee. Have a cup of ice ready and a microwave‑safe glass.

   Time: PT1M

2. Melt the Biscoff Cookie Butter

   Place the Biscoff cookie butter in the microwave‑safe glass and heat on high for about 15 seconds, or until it becomes a pourable liquid.

   Time: PT15S

   Temperature: High (microwave)

3. Combine with Milk

   Add the cold milk to the melted Biscoff and stir vigorously until the mixture is smooth and uniform.

   Time: PT30S

4. Prepare the Glass with Ice

   Fill the serving glass about three‑quarters full with ice cubes.

   Time: PT30S

5. Add Cold Brew Coffee

   Pour the chilled cold brew coffee over the ice, leaving a little space at the top for the Biscoff‑milk mixture.

   Time: PT30S

6. Finish the Drink

   Slowly pour the Biscoff‑milk mixture into the glass and stir gently to combine everything into a creamy iced coffee.

   Time: PT30S

Nutrition Facts

Calories

195

Protein

4 g

Carbohydrates

25 g

Fat

9 g

Fiber

0 g