If indulgence had a flavor, it would taste exactly like this Lotus Biscoff Frappe. Creamy, cool, and loaded with that unmistakable caramelized biscuit flavor, this frappe is what dessert drink dreams are made of. Whether you’re treating yourself on a hot afternoon or serving it up for friends, it’s the kind of drink that looks fancy but is secretly simple to whip up. The rich Biscoff spread, icy coffee base, and mountain of whipped cream come together in a way that’s downright addictive — trust me, it’s worth every sweet sip.

Behind the Recipe

The first time I made this frappe, I didn’t expect it to become an obsession. It was meant to be a one-time treat, but the way that creamy Biscoff flavor melted into the cold coffee and the texture of the crushed biscuits blended into the drink… it hooked me. I’ve since made it more times than I can count, and every time, I tweak it a little to get the ratios just right — a little more cookie here, a thicker drizzle there. It’s pure comfort in a cup, with a little wow factor to impress.

Recipe Origin or Trivia

Lotus Biscoff started as a humble Belgian biscuit in the 1930s and has since become a cult favorite worldwide. Known for its deep caramelized flavor and subtle spice, the Biscoff cookie eventually inspired the creamy spread that now stars in this frappe. This drink takes inspiration from popular café creations, blending coffeehouse flair with that nostalgic cookie flavor. It’s part milkshake, part iced latte, and 100 percent irresistible.

Why You’ll Love Lotus Biscoff Frappe

This one’s a total game-changer for your dessert drink lineup. Here’s why:

Versatile: Make it with or without coffee, with milk of your choice, or even as a thick milkshake.

Budget-Friendly: Uses just a handful of ingredients — no expensive syrups or store-bought frappes needed.

Quick and Easy: From blender to glass in under 10 minutes.

Customizable: Adjust sweetness, ice, or coffee strength to your liking.

Crowd-Pleasing: The look alone makes it a showstopper, and the flavor seals the deal.

Make-Ahead Friendly: You can prep the frappe mix and chill it until ready to blend.

Great for Leftovers: Leftover Biscoff spread and cookies? No problem — this recipe helps use them up deliciously.

Chef’s Pro Tips for Perfect Results

If you want that coffee-shop quality at home, here’s what makes a difference:

Use crushed ice for a smoother texture in the blender.
Slightly warm the Biscoff spread before drizzling for that perfect melt.
Chill your glass before pouring to keep the frappe nice and frosty.
Add a scoop of vanilla ice cream if you want it creamier and more indulgent.
Blend long enough for a silky consistency — at least 30 seconds.

Kitchen Tools You’ll Need

You don’t need a fancy setup — just a few basics.

Blender: To crush the ice and blend everything to a smooth, creamy finish.

Spoon or Spatula: For drizzling and layering the Biscoff spread.

Tall Glass: To serve the frappe in style.

Straw or Spoon: Because this is the kind of drink you’ll want to savor slowly.

Ingredients in Lotus Biscoff Frappe

This recipe uses simple ingredients that, when combined, create something incredibly luxurious.

Milk: 1 cup — any kind works, but whole milk or oat milk give a creamier result.
Ice Cubes: 1 to 1 ½ cups — for that icy, blended texture.
Biscoff Spread: 3 tablespoons — the star of the show, rich and spiced.
Biscoff Cookies: 2, crushed — add body and boost the flavor of the drink.
Instant Coffee or Espresso: 1 tablespoon (optional) — for a caffeine kick and depth of flavor.
Sugar or Sweetener: 1–2 teaspoons (optional) — only if you want it extra sweet.
Whipped Cream: For topping — creamy, dreamy, and delicious.
Extra Biscoff Spread: For drizzling — a warm finish that melts over the whipped cream.
Whole Biscoff Cookie: For garnish — adds crunch and flair.

Ingredient Substitutions

Make it work for your pantry:

Milk: Use almond, soy, or oat milk for dairy-free options.
Biscoff Spread: Cookie butter from other brands works too.
Coffee: Skip if making it kid-friendly.
Sugar: Replace with maple syrup or skip entirely if your sweet tooth is satisfied.

Ingredient Spotlight

Biscoff Spread: A creamy, spiced cookie butter made from crushed Lotus biscuits. It has notes of brown sugar, cinnamon, and caramel — and it’s addictive.

Biscoff Cookies: These caramelized biscuits add crunch, flavor, and body to the drink. When crushed into the frappe, they give it an irresistible cookie-cream texture.

Instructions for Making Lotus Biscoff Frappe

This is where the fun begins — blending, layering, and turning your kitchen into a café.

Preheat Your Equipment:
No actual heat needed — but get your blender ready and chill your serving glass in the freezer.
Combine Ingredients:
In a blender, add milk, ice, Biscoff spread, crushed cookies, coffee (if using), and sweetener. Blend on high until completely smooth and creamy.
Prepare Your Cooking Vessel:
Warm up a tablespoon of Biscoff spread in the microwave for about 10 seconds until it’s drizzle-ready.
Assemble the Dish:
Drizzle the inside of your chilled glass with melted Biscoff spread. Pour in the blended frappe.
Cook to Perfection:
Top with a generous swirl of whipped cream. Drizzle more Biscoff spread over the top and tuck in a whole Biscoff cookie as garnish.
Finishing Touches:
Insert a straw or long spoon and serve immediately while frosty.
Serve and Enjoy:
Snap a pic (because it’s too pretty not to), then stir it all up and enjoy the magic.

Texture & Flavor Secrets

This frappe is all about layers — smooth, creamy liquid blended with crushed cookies, cool on the tongue, and rich with buttery, spiced sweetness. The whipped cream adds a lightness on top, while the warm Biscoff drizzle melts into the cold drink for that irresistible hot-cold contrast.

Cooking Tips & Tricks

Here’s how to take your Biscoff frappe from good to unforgettable:

Blend for at least 30 seconds for a silky texture.
Don’t skimp on ice — it’s what gives that thick, refreshing body.
Use slightly overripe crushed cookies for more absorbent crumble.
For an extra cold drink, freeze your milk into cubes first.

What to Avoid

Avoid these easy-to-make mistakes:

Using too much ice — it can make the drink watery if overdone.
Forgetting to warm the Biscoff spread — cold spread doesn’t drizzle well.
Skipping the cookie crumble — they give texture and boost the Biscoff flavor.

Nutrition Facts

Servings: 1
Calories per serving: 430

Note: These are approximate values.

Preparation Time

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Make-Ahead and Storage Tips

This frappe is best served immediately, but you can prep the base mix (without ice) ahead of time and refrigerate it. When ready, just blend with fresh ice. Leftover whipped cream topping can be stored separately in the fridge for a day or two.

How to Serve Lotus Biscoff Frappe

Serve it in a tall, chilled glass with dramatic whipped cream and that signature Biscoff drizzle. Add a cookie on top or crushed around the rim. For an extra touch, sprinkle cinnamon or brown sugar over the whipped cream.

Creative Leftover Transformations

Got extra Biscoff or leftover drink mix? Here’s how to use it:

Freeze the blended frappe into popsicle molds for frozen treats.
Turn it into a milkshake by adding ice cream instead of ice.
Blend it with frozen bananas for a smoothie-style twist.

Additional Tips

Add a pinch of sea salt to balance the sweetness.
For a mocha version, add a teaspoon of cocoa powder.
Want to make it more dessert-like? Top with crushed toffee or chocolate shavings.

Make It a Showstopper

Presentation is key — drizzle the inside of the glass before pouring in the drink, and pipe the whipped cream high like a sundae. Let some of the Biscoff drizzle run down the sides, and tuck in a whole cookie or two for that ultimate finish.

Variations to Try

Iced Mocha Biscoff Frappe: Add cocoa powder and espresso.
Biscoff Caramel Swirl: Blend in caramel sauce along with the spread.
Banana Biscoff Frappe: Add half a frozen banana for a thicker, smoothie-like drink.
No-Coffee Version: Skip the coffee entirely for a kid-friendly treat.
Vegan Biscoff Frappe: Use dairy-free milk and coconut whip topping.

FAQ’s

Q1: Can I make this without coffee?

Yes, just skip it — it still tastes incredible without the caffeine.

Q2: What type of milk works best?

Whole milk, oat milk, or almond milk all work great depending on how creamy you want it.

Q3: Do I need a blender?

Yes, a blender is ideal to crush the ice and blend everything smooth.

Q4: Is this drink very sweet?

It’s sweet but balanced. You can adjust by skipping the extra sugar.

Q5: Can I freeze leftovers?

Freeze it in molds for frappe popsicles — fun and delicious!

Q6: What can I use instead of Biscoff?

Any cookie butter works, but Biscoff gives the most authentic flavor.

Q7: Can I add protein powder?

Yes! Add a scoop of vanilla protein powder to make it more filling.

Q8: Is it okay to make this ahead?

Blend everything except the ice and refrigerate. Add ice and blend when ready.

Q9: How do I melt Biscoff spread for drizzling?

Microwave it for 10–15 seconds until pourable.

Q10: Can I make it thicker?

Add less milk or include a scoop of ice cream for a thicker consistency.

Conclusion

This Lotus Biscoff Frappe is more than just a trendy drink — it’s a full-on dessert in a glass. With its creamy texture, rich cookie flavor, and stunning presentation, it’s guaranteed to satisfy any sweet craving. Whether you’re whipping it up for yourself or sharing with friends, this frappe is going to be your new favorite indulgence. Let me tell you, it’s worth every single sip.