Homemade Biscoff coffee frappé

The famous Biscoff iced coffee from social media takes on a whole new dimension with the machine’s continuous churning. Diluting the spread in hot coffee prevents lumps from getting stuck in the auger later on, provided you let the mixture cool down afterwards: the machine does not accept hot ingredients. You thus get a velvety blend where the caramelised flavour of the biscuit goes perfectly with the bitterness of the espresso, all topped off with an intense freshness that is perfect for sipping through a straw.

Homemade Biscoff coffee frappé

Recipe by Camille RoosCourse: Frappé / coffeeCuisine: GourmetDifficulty: Easy

Servings

4

people

Prep

5

minutes

Freeze time

30

minutes

Total time

35

minutes

An ultra-fresh and velvety version of the famous Iced Biscoff Latte, enhanced by the machine’s continuous churning.

Ingredients

• 300 ml espresso or strong coffee (hot then cooled)

• 600 ml whole milk

• 150 g Biscoff spread

• 50 ml cane sugar syrup (or vanilla syrup)

• Crushed Biscoff biscuits (for garnish)

Instructions

• Brew the hot coffee and mix it immediately with the Biscoff spread until completely dissolved. The heat from the coffee helps melt the thick spread effortlessly.
• Add the cold milk and sugar syrup to the mixture, then mix well to obtain a smooth liquid of about 1 litre. The syrup ensures a sufficient sugar content to prevent the formation of a block of ice.
• Pour the mixture into the Ninja Slushi vessel, making sure the level is between the MIN and MAX lines, then select the Frappé programme.
• Let it run until you achieve the desired thick consistency, serve in large glasses and sprinkle with crushed biscuits.

Caffeine-free version (children)

Replace the coffee with extra milk or a light hot chocolate for a 100% gourmet frappé without any stimulants.

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The importance of sugar for the right texture

For this type of gourmet preparation, sugar acts as a true natural anti-freeze. The Biscoff spread already provides a good amount, but the dash of cane syrup I add remains essential to soften the texture once frozen. Without it, the milk and the water from the coffee would risk freezing much too hard and blocking the auger, which would trigger an alert on your machine. I also advise you to always taste your mixture cold, just before pouring it into the vessel. It should seem almost too sweet to you, because the cold numbs part of our taste buds and strongly reduces the perception of sugar. If you use a plant-based milk that is naturally low in sugar, do not hesitate to adjust this ratio to maintain a consistency that is smooth and pleasant to sip.

Which programme should I use if my model doesn’t have the Frappé button?

If you own a high-capacity model like the XL or the Max, you have surely noticed the absence of the Frappé programme, which is an exclusive feature of the FS301. To obtain a similar result with this recipe, I recommend using the Milkshake programme. The churning cycle is different, so the texture will be slightly less thick, but it remains very indulgent. No need to watch it closely: three beeps announce that the drink is ready, and it is best to serve it within the following 30 minutes to prevent it from becoming too frothy. If you prefer a plant-based alternative for your guests, the principles of churning and adjusting the sugar remain strictly the same as for my vegan coffee and oat milk frappé.

Frequently asked questions

Should I put already-cold coffee into the vessel?

Yes, cooled. The manufacturer prohibits hot ingredients in the vessel: let the coffee mixed with the Biscoff spread cool down, then add the cold milk. A mixture that is already cold will also set faster.

Why does my Biscoff frappé freeze too quickly?

This is often a sign of a lack of sugar. If you have reduced the amount of syrup or Biscoff spread, the proportion of water (via the coffee and milk) takes over and freezes into a solid block.

Can I use semi-skimmed milk?

Yes, but whole milk provides more fat, which contributes greatly to the final richness and the stability of the drink over time.