Lotus Biscoff Frappe
A rich and creamy Lotus Biscoff Frappe made with blended cookie butter, crushed Biscoff cookies, milk, ice, and a swirl of whipped cream — the ultimate indulgent iced drink.
Ingredients
Scale
- 1 cup milk (any type)
- 1 to 1 ½ cups ice cubes
- 3 tablespoons Biscoff spread
- 2 Biscoff cookies, crushed
- 1 tablespoon instant coffee or espresso (optional)
- 1–2 teaspoons sugar or sweetener (optional)
- Whipped cream, for topping
- 1 tablespoon extra Biscoff spread, for drizzling
- 1 whole Biscoff cookie, for garnish
Instructions
- Chill your serving glass in the freezer.
- In a blender, combine milk, ice, Biscoff spread, crushed cookies, coffee (if using), and sweetener. Blend until smooth and creamy.
- Warm the extra Biscoff spread in the microwave for 10 seconds to make it drizzle-ready.
- Drizzle the inside of the chilled glass with melted Biscoff spread, then pour in the frappe.
- Top with whipped cream, another drizzle of Biscoff spread, and a whole cookie as garnish.
- Serve immediately with a straw or spoon.
Notes
- Blend longer for a smoother texture.
- Add vanilla ice cream for a thicker, milkshake-like version.
- Use dairy-free milk and coconut whip for a vegan alternative.
- Skip the coffee for a kid-friendly version.
Find it online: https://dishmio.com/lotus-biscoff-frappe/