Biscoff Hot Chocolate

I remember the first time I smeared Biscoff cookie butter on a slice of toast and thought, “This should be a drink.” That childhood kitchen counter memory—cold toes, big sweater, and a jar of the stuff that smelled like cinnamon and caramel—led me down a very delicious path. I turned that warm, spiced nostalgia into this cozy, ridiculously rich Biscoff hot chocolate. It tastes like a hug. The aroma of toasted spice and chocolate fills the house; the color turns a glossy, deep brown; and each sip feels velvety, with tiny crunchy cookie bits popping like little surprise confetti. You’ll want to make this for slow mornings and unexpected guests alike.

Quick Facts

• Yield: Serves 2
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes

Why This Recipe is Awesome

This Biscoff hot chocolate marries the caramelized spice of cookie butter with deep chocolate for a drink that’s both familiar and a little decadent. It’s thick enough to feel indulgent but smooth enough to sip slowly. It’s so easy even your sleepy self can make it on a weekday morning. The texture stays luxuriously velvety, the flavor hits sweet, spicy, and chocolate at once, and the crushed cookies on top add a fun crunch. Who doesn’t love a little crunch with their cocoa?

Ingredients

For the Main Dish:

• 2 cups whole milk (or use oat milk for dairy-free)
• 1/2 cup heavy cream (optional for extra richness)
• 3 tbsp unsweetened cocoa powder
• 3 tbsp granulated sugar (adjust to taste)
• 3 tbsp Biscoff cookie butter
• 2 oz dark chocolate chips (about 1/3 cup) or chopped dark chocolate
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• Mini marshmallows or whipped cream, for serving (optional)
• 2–3 Biscoff cookies, crushed for garnish

For the Sauce / Garnish (if applicable):

• 1 tbsp extra Biscoff spread, warmed slightly to drizzle
• Ground cinnamon or a pinch of cayenne (optional, for heat)

How I Make It

Step 1:

Measure everything so you’re not hunting for spoons mid-sip. In a medium saucepan, combine 2 cups whole milk and 1/2 cup heavy cream over medium heat. Stir occasionally until it warms and small bubbles form around the edges—about 3–4 minutes. You’ll smell that sweet, toasty Biscoff vibe beginning to wake up the kitchen.

Step 2:

Whisk in 3 tbsp cocoa powder and 3 tbsp sugar until completely dissolved and the liquid looks smooth and glossy. Add a pinch of sea salt to brighten the chocolate. Keep the heat moderate; you want steam and tiny bubbles, not a rolling boil. If you see large bubbles, lower the heat—milk scorches fast.

Step 3:

Turn the heat to low and stir in 3 tbsp Biscoff cookie butter and 2 oz dark chocolate. Stir constantly until the chocolate melts and the cookie butter fully blends in. The mixture should thicken slightly and develop a deep, shiny brown color. Pause for sensory joy: the kitchen smells like caramelized spice and the texture goes from thin to almost pudding-like—so inviting.

Step 4:

Remove from heat and stir in 1 tsp vanilla extract. Taste and adjust sweetness if needed. Pour into mugs, leaving room for toppings. If you want the ultimate silky texture, strain through a fine-mesh sieve to catch any stubborn bits of cocoa or cookie, but I often skip that for the little crunchy hits from the Biscoff—totally up to you.

Step 5:

Top with a dollop of whipped cream or a few mini marshmallows, sprinkle crushed Biscoff cookies, and drizzle warm cookie butter over the top. Add a tiny pinch of cinnamon or cayenne if you like a subtle kick. Serve immediately while it steams and the whipped cream slowly collapses into the drink—utter perfection.

Pro Tips

• Heat the milk to about 160°F—warm and steamy but not boiling—to avoid scalded milk flavors.
• If your Biscoff is stiff, microwave 1 tbsp for 10–15 seconds to loosen it before stirring in.
• Use dark chocolate with at least 60% cacao for depth; milk chocolate makes it sugary-sweet and less complex.
• Want a foamier top? Froth a little extra warmed milk with a handheld frother and spoon it over the mug.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap whole milk for oat milk or almond milk to make it dairy-free. Oat milk gives the richest flavor.
• Replace heavy cream with an extra 1/2 cup milk for a lighter drink (texture thins slightly).
• If you don’t have Biscoff spread, use peanut butter + 1/4 tsp cinnamon + 1 tbsp brown sugar for a similar warm note.
• For a gluten-free option, use a gluten-free spiced cookie butter or blend almond butter with cinnamon and a hint of molasses—close enough and allergy-friendly.

Variations & Tips

• Boozy version: Add 1–2 tbsp of rum, bourbon, or Baileys to each mug for an adult treat.
• Spicy kick: Stir in 1/8 tsp cayenne and a dash of cinnamon for a Mexican hot chocolate vibe.
• Iced Biscoff Chocolate: Chill the mix, pour over ice, and top with cold foam for summer.
• Mocha twist: Add 1 tsp instant espresso powder while heating for a coffee-chocolate boost.
• Kid-friendly: Skip the alcohol and top with extra marshmallows and chocolate shavings.
• Crunchy top: Mix crushed Biscoff with a little melted butter and sprinkle like a streusel for a crunchy lid.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the base and refrigerate in an airtight container for up to 48 hours. Reheat gently on the stove over low heat, whisking to reincorporate any settled chocolate. Add a splash of milk while reheating if it thickened too much.

Can I double the recipe?

Sure thing. Use a larger saucepan and warm the mixture a touch longer, stirring frequently. Don’t crowd the pan—keep the heat moderate to prevent scorching.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see small bubbles around the pot’s edge and the mixture will thicken slightly into a glossy, coat-the-spoon consistency. The smell will turn from raw cocoa to deep, aromatic chocolate with caramel undertones.

What if I don’t have ingredient X?

No Biscoff? Use another spiced cookie butter or mix nut butter with cinnamon and a touch of brown sugar. No dark chocolate? Add an extra tablespoon of cocoa and a splash of hot water to bloom it first.

How I Like to Serve It

I serve this in wide mugs so the aroma hits you first. Add a cinnamon stick for stirring and a plate of extra Biscoff cookies on the side for dunking. It’s perfect for slow Sunday breakfasts, a cozy evening by the fire, or dessert after a dinner party. For holiday mornings, I top it with a cinnamon-sugar rim and call it a special occasion.

Notes

• Store leftovers in the fridge up to 3 days. Reheat gently over low heat and whisk to recombine.
• Heat milk to about 160°F to avoid scalding but still reach a steamy, safe serving temperature.

Final Thoughts

Closing: Go make a mug, wrap your hands around it, and let the warm, spiced chocolate cheer you up—now go impress someone, or just yourself, with your homemade masterpiece!