Time 20m Yield 5 cups. Number Of Ingredients 6 Steps:
In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, cookie spread and salt until smooth. Return to the heat; cook and stir until heated through. Immediately pour into mugs; top with whipped cream and cookie.
Number Of Ingredients 4 Steps:
Add the milk to microwave safe mug and heat for 1-2 minutes until milk is heated. Add Biscoff spread and chocolate syrup to the milk and stir until dissolved. Garnish with whipped cream or mini marshmallows and enjoy. Serves 1.
Time 5m Yield 2 Number Of Ingredients 4 Steps:
In a saucepan over low heat, add your milk and 6 tbsp of Biscoff spread. Stir continuously until the Biscoff spread has melted, making sure not to let it boil. Once smooth and fully incorporated, remove from the heat and pour into two mugs. Put the remaining 2 tbsp of Biscoff spread in a microwave-safe bowl and microwave for 10 seconds, or until it’s melted enough to drizzle. Top the Biscoff hot ‘chocolate’ with whipped cream, and Biscoff crumbs, a drizzle of the melted Biscoff spread, then garnish with a whole Biscoff biscuit. Serve immediately.
Yield 1 Number Of Ingredients 4 Steps:
Step 1 Pour the milk into a microwave-safe container. Set the microwave to medium-high and program it for 15 seconds or just until steam begins to rise from the milk or just heat the milk on the stovetop using a saucepan. Step 2 Add the cookie butter, chocolate syrup, and cocoa powder and mix well to dissolve in the milk. Serve hot.
