Lotus Biscoff Mocha Cold Brew Recipe
Make Lotus Biscoff Mocha Cold Brew Recipe in just 17h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cold Brew Base
Biscoff Mocha Syrup
Assembly & Finish
Method
Cold Brew Base
Combine the coarsely ground coffee and cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are saturated.
Cover and steep in the refrigerator or at room temperature for 16 hours (for full extraction) or 12 hours for a slightly brighter cup.
After steeping, strain the concentrate through a fine mesh sieve lined with cheesecloth or a paper coffee filter into a clean container. Discard grounds. The result is cold brew concentrate; if desired, dilute 1:1 with water before using. Refrigerate until ready to assemble.
Biscoff Mocha Syrup
Make the flavored syrup
In a small bowl or heatproof cup, whisk together the Biscoff cookie butter, cocoa powder, and brown sugar until crumb-free.
Add the hot water a tablespoon at a time while whisking to create a smooth pourable syrup. Continue until fully combined and glossy (about 1–2 minutes).
Stir in the vanilla extract and a pinch of salt. Taste and, if desired, add simple syrup (1 tbs) to increase sweetness. Let the syrup cool to room temperature.
Assembly & Finish
Prepare a serving glass (16 oz). If using, press the edge of the glass into a little extra Biscoff cookie butter and dip into crushed Biscoff cookie crumbs for a rim garnish.
Fill the glass with 1 to 1.5 cups of ice (about 1–2 cups depending on dilution preference).
Add 3–4 ounces (about 0.5 cup) of cold brew concentrate to the glass. If you prefer a less intense coffee, dilute the concentrate 1:1 with water before measuring.
Pour in 1/2 cup (4 fl oz) of milk of choice.
Add 2 tablespoons of the prepared Biscoff mocha syrup to the glass. Stir thoroughly to combine and dissolve any syrup settling on the bottom. Taste and adjust: add up to 1 tablespoon simple syrup for more sweetness or another tablespoon of Biscoff syrup for more cookie flavor.
Top with a generous swirl of whipped cream if desired, and sprinkle crushed Biscoff cookie crumbs on top. Garnish the rim with a whole Biscoff cookie.
Serve immediately with a straw. Store any leftover cold brew concentrate in the refrigerator up to 7 days; store unused Biscoff mocha syrup in an airtight container in the fridge for up to 1 week.