Description
This Biscoff Cookie Butter Coffee Syrup recipe transforms your daily coffee into a spiced, creamy delight with rich speculoos flavor. Perfect for lattes, iced coffee, or drizzled on desserts, this quick homemade syrup is vegan-friendly, dairy-free, and packed with cookie butter sweetness.
Ingredients
½ cup water
½ cup brown sugar
⅓ cup Biscoff cookie butter
1 teaspoon vanilla extract
Pinch of salt (optional)
Instructions
1. In a small saucepan over medium heat, combine ½ cup water, ½ cup brown sugar, and ⅓ cup Biscoff cookie butter.
2. Whisk constantly as the mixture warms until smooth and the cookie butter has fully melted.
3. Once combined, let it come to a gentle simmer and whisk for another 1–2 minutes to slightly thicken.
4. Remove from heat, stir in 1 teaspoon vanilla extract, and add a pinch of salt if desired.
5. Pour the syrup into a clean glass jar or bottle, allow it to cool, then seal and refrigerate.
Notes
This syrup thickens as it cools. Reheat briefly or shake well before use if needed.
Use smooth cookie butter for the silkiest texture—crunchy will leave bits.
Add a dash of cinnamon or espresso powder for extra depth.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Syrup & Coffee Add-In
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 60
- Sugar: 7g
- Sodium: 10mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg