Biscoff Hot Chocolate

Biscoff Hot Chocolate
Biscoff spread is a peanut butter-like spread made of speculoos cookies. Speculoos are buttery, brown sugar and spice-flavored cookies that are similar to gingersnaps and are popular in the Netherlands (and elsewhere!), especially around the Christmas season. I keep a jar of the spread around my house for spreading on everything from toast to apple slices. While I have been known to eat it by the spoonful, I am always looking for new ways to use it a little more effectively, such as in baked goods. This Biscoff Hot Chocolate is one of my new favorite ways to use up a little of the spread and make a delicious drink at the same time.

The hot chocolate is made with Biscoff spread, giving it a richer texture than hot chocolate would have on its own and infusing a little bit of extra sugar and spice into the chocolate. It smells a little bit like chocolate gingerbread, and it’s very satisfying to sip. Biscoff spread is thick and can be difficult to stir into a liquid, even if it is a hot liquid. Instead of trying to stir it in immediately, I let the spread sit in the mug of hot milk for a minute or so, to soften and begin to melt. With a little patience, it is much easier to stir in the spread and finish the drink.

The Biscoff adds some additional sweetness to the hot chocolate, but it isn’t too sweet. If you like your hot chocolate a little on the sweeter side, feel free to stir in a little extra sugar. And serve it with a plate of homemade speculoos cookies, to.

Biscoff Hot Chocolate
10-oz hot milk
2 tbsp Biscoff spread
3 tbsp sugar
2 1/2 tbsp cocoa powder
or approx 3 tbsp of your favorite hot chocolate mix

In a large mug, combine half of the milk with Biscoff spread, sugar and cocoa powder (or hot chocolate mix). Let stand for 1 minute to begin to melt the Biscoff, then stir until ingredients are all well-combined and mixture is very smooth. Stir in remaining milk and serve hot.

Serves 1.

3 comments

  1. Yum! I’m drinking this hot cocoa right now. :) Well, not really THIS hot cocoa, because I made a few changes. I don’t have Biscoff spread so I sort of made my own out of peanut butter and cinnamon, ginger, and nutmeg. I also added 1/2 tablespoon of sugar to make up for what I’d have gotten from Biscoff spread. I used 1/4 teaspoon of cinnamon, 1/8 teaspoon of ginger, and a very scant 1/8 teaspoon of nutmeg (closer to 1/16, probably). It has a little bit too much of a kick, I think, so next time I’d use less ginger and cinnamon. But overall, yum! Thanks for the inspiration!

  2. I’ve had a Biscoff hot cocoa idea kicking around in my head for a while, so I made this as soon as I came across it. Thanks; so good!! Love it.

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