ICED COFFEE WITH WHIPPED BISCOFF CREAM
MAKES 4
If you thought coffee was addictive, wait until you try this super creamy concoction.
600ml thickened cream
⅔ cup (180g) Biscoff spread, plus extra to serve
12 ice cubes
600ml milk
1 cup (250ml) strong hot espresso
4 Biscoff biscuits, roughly crushed
Whisk cream and Biscoff spread in a stand mixer fitted with the whisk attachment until soft peaks form.
Divide ice cubes between 4 glasses and pour over milk.
Divide espresso between glasses, pouring it slowly over the back of a soup spoon.
Dollop over Biscoff cream. Add an extra dollop of Biscoff spread. Sprinkle with crushed Biscoff biscuits and serve immediately.
“These rich, decadent morsels are the perfect CAFFEINE HIT to be enjoyed with your coffee (or when you just can’t get your hands on one). Cut as you go so the brownie doesn’t dry out.”
— Lucy Nunes FOLLOW ME: @foodie.lucy22
CHILLED CAPPUCCINO CHEESECAKE
SERVES 8-10
Begin this recipe at least 5 hours ahead.
2 x 133g packets Oreo biscuits100g unsalted butter, melted and cooled750g cream cheese, at room temperature1 tbs vanilla bean paste⅓ cup (150g) raw caster sugar3 tsp powdered gelatine2 cups (500ml)Cappuccino (optional), to serve
