Lotus Biscoff cookies and spread have a unique, rich flavour. And this flavour complements coffee, tea and hot drinks, making Lotus Biscoff cookies a very indulgent snack time option.

Here is a hot drink that combines the golden goodness of Lotus Biscoff with cocoa, to offer hot chocolate lovers a super delicious option. Ready in minutes, with few ingredients, this is a fail-proof drink that offers yet another way to enjoy the Biscoff flavour.

While this recipe requires both Lotus Biscoff spread and cookies, you can make it with either of these, in case you don’t have both. For instance, if you have just the spread, then skip garnishing with cookie crumbs and if you have only cookies, then crush those and add to the milk in place of the spread, but then add a couple of tablespoons of cream to give the milk some thickness.

The measurements are very flexible and can be adjusted to suit your taste and mood.

Let’s see how this delightful and indulgent drink is made, so that you can try it out tonight as you ring in the New Year!

Ingredients

• 250 ml milk
• 2 tablespoons Lotus Biscoff spread
• 1 tablespoon cocoa powder
• 2 tbsp whipped cream, for topping (optional)
• 2-4 Lotus Biscoff cookies, for topping

Method

In a small saucepan, add milk, cocoa powder and Biscoff spread and mix a bit with a whisk. Put it on medium flame and heat while stirring.

As soon as the mixture starts to boil, turn off the flame. Pour it in a mug and top with whipped cream.

Microwave a couple of spoons of Lotus Biscoff spread — you can even microwave the bottle, for 20-30 seconds, until it is a bit melted. Drizzle on top of the cream and top with crumbs of a Lotus Biscoff cookie.

Enjoy while warm.

Note, if you heat this mixture more, it will become thick so you may have to add some more milk. Those who like their hot chocolate milk sweet can add sugar to taste, while heating the milk mixture.

A variation can be to add two Lotus Biscoff cookies, crushed, while heating to enhance the Biscoff flavour.

The writer Instagrams @the_experimentalcook

Published in Dawn, Young World, December 31st, 2022