Description
A rich, spiced caramel syrup that melts into hot or iced coffee with deep cookie butter flavor.
Ingredients
Scale
- 1 cup Biscoff cookie butter
- 1 cup brown sugar
- 1 cup heavy cream
- 1 cup strong brewed coffee (or espresso)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed Biscoff cookies (optional garnish)
Instructions
- In a small saucepan over medium-low heat, combine brown sugar and heavy cream. Stir until sugar dissolves.
- Add cookie butter and whisk until smooth and fully melted.
- Stir in brewed coffee and butter, simmer gently for 3–5 minutes until slightly thickened.
- Add vanilla and a pinch of salt to balance sweetness.
- Let cool slightly; syrup will thicken more as it cools.
- Pour into a glass jar and store refrigerated up to 1 week.
- Drizzle into iced coffee, lattes, or over cold foam for extra indulgence.
Notes
- Store syrup in the refrigerator for up to 1 week.
- Adjust sweetness by adding more or less brown sugar.
- Can be used as a topping for desserts as well.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 10g
- Sodium: 20mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 10mg