Oh, you’re in for a treat with this one!
If you love that warm, cozy, caramel-spiced flavor of Biscoff cookies, you have to try this Biscoff Cookie Butter Coffee Syrup.
It’s the perfect way to sweeten up your morning coffee, drizzle over pancakes, or mix into milk for a dreamy treat.
I made this for my coffee-loving family last weekend, and let’s just say…it’s a new favorite.
The best part?
It’s super easy to whip up with just a few ingredients, and you’ll feel like a pro barista right in your kitchen!
Let’s dive in and make some magic!
What You’ll Need
- ½ cup Biscoff Cookie Butter
- ½ cup brown sugar
- 1 cup water
- ½ teaspoon vanilla extract
Pro Tips
- Use creamy Biscoff spread: Chunky cookie butter won’t mix as smoothly.
- Don’t skip the whisking: Stirring constantly keeps the syrup smooth and prevents sticking.
- Store in a glass bottle: It looks pretty and is easy to pour!
- Double the recipe: Trust me, you’ll want extra!
Tools You’ll Need
- Small saucepan
- Whisk
- Measuring cups & spoons
- Glass bottle or jar for storage
Substitutions & Variations
- No brown sugar? Use white sugar and add a touch of molasses for that rich flavor.
- Vanilla-free? It’s okay to skip it, but it adds a nice touch.
- Want a spiced twist? Add a pinch of cinnamon or nutmeg to the mix.
Make Ahead Tips
This syrup lasts up to 2 weeks in the fridge, so feel free to make it in advance. Shake the bottle before using if it thickens up a little!
Instructions
1. Combine ingredients in a saucepan
Add Biscoff cookie butter, brown sugar, and water to a small saucepan over medium heat. Whisk everything together until smooth.
2. Simmer the mixture
Bring the mixture to a gentle simmer, stirring constantly. Let it cook for 3-4 minutes until slightly thickened.
3. Add vanilla extract
Remove the pan from heat and stir in the vanilla extract. Let the syrup cool for a few minutes.
4. Transfer to a bottle
Carefully pour the syrup into a glass bottle or jar. Let it cool completely before sealing.
Leftovers & Storage
Store your Biscoff syrup in a sealed glass jar or bottle in the fridge for up to 2 weeks. If it thickens, just microwave it for a few seconds or stir in a splash of hot water to loosen it up.
Wrap-Up
That’s it! You’ve just made your very own Biscoff Cookie Butter Coffee Syrup.
It’s easy, indulgent, and will make you feel like you’re sipping on a fancy coffee shop latte every morning.
Try it out, drizzle it on everything, and let me know in the comments how you used it.
I can’t wait to hear your creative ideas!
