BISCOFF CHRISTMAS FLOAT
The Aeropress is a quick, easy, and versatile way to brew coffee at home. Using gentle pressure and immersion, it creates a smooth, full-bodied cup with low bitterness—perfect for travel, work, or your kitchen bench
TOTAL TIME: 10 MINS | SERVES 1
A drink that doubles as dessert. A perfect afternoon pick me up or sweet finish to the evening.
WHAT YOU NEED:
- Double shot Orthodox espresso (or blend of your choice)
- 1 scoop Fig & Honeycomb ice cream (or flavour of your choice)
- 1 tablespoon Biscoff spread
- Pinch of sea salt
- Crushed Biscoff to garnish
INSTRUCTIONS:
1. Place ice cream at the base of your glass and then add the tablespoon of Biscoff (you can press this against the rim of the glass to hold it in place)
2. Pull a double shot of espresso and pour over the mixture.
3. Finish with crushed Biscoff and a pinch of sea salt.
BISCOFF CHRISTMAS FLOAT
The Aeropress is a quick, easy, and versatile way to brew coffee at home. Using gentle pressure and immersion, it creates a smooth, full-bodied cup with low bitterness—perfect for travel, work, or your kitchen bench
TOTAL TIME: 10 MINS | SERVES 1
A drink that doubles as dessert. A perfect afternoon pick me up or sweet finish to the evening.
BISCOFF CHRISTMAS FLOAT
TOTAL TIME: 10 MINS | SERVES 1
A drink that doubles as dessert. A perfect afternoon pick me up or sweet finish to the evening.
BISCOFF CHRISTMAS FLOAT
TOTAL TIME: 10 MINS | SERVES 1
A drink that doubles as dessert. A perfect afternoon pick me up or sweet finish to the evening.
WHAT YOU NEED:
- Double shot Orthodox espresso (or blend of your choice)
- 1 scoop Fig & Honeycomb ice cream (or flavour of your choice)
- 1 tablespoon Biscoff spread
- Pinch of sea salt
- Crushed Biscoff biscuit to garnish
The Aeropress is a quick, easy, and versatile way to brew coffee at home. Using gentle pressure and immersion, it creates a smooth, full-bodied cup with low bitterness—perfect for travel, work, or your kitchen bench
INSTRUCTIONS:
1. Place ice cream at the base of your glass and then add the tablespoon of Biscoff (you can press this against the rim of the glass to hold it in place)
2. Pull a double shot of espresso and pour over the mixture.
3. Finish with crushed Biscoff and a pinch of sea salt.
TIP: If your Aeropress is too hard to press, your grind is likely too fine. If it feels too easy with little resistance, it’s probably too coarse. A steady, 30-second press with light resistance means you’re right on track.
WHAT YOU NEED:
- Double shot Orthodox espresso (or blend of your choice)
- 1 scoop Fig & Honeycomb ice cream (or flavour of your choice)
- 1 tablespoon Biscoff spread
- Pinch of seat salt
- Crushed Biscoff to garnish
TIP: For an even richer flavour, use chocolate ice cream instead of vanilla, or go half-and-half for the best of both worlds.
PREPERATION: RASPBERRY CREAM:
1. Place ice cream at the base of your glass and then add the tablespoon of Biscoff (you can press this against the rim of the glass to hold it in place)
2. Pull a double shot of espresso and pour over the mixture.
3. Finish with crushed Biscoff and a pinch of sea salt.
WHAT YOU NEED:
- Double shot Orthodox espresso (or blend of your choice)
- 1 scoop Fig & Honeycomb ice cream (or blend of your choice)
- 1 tablespoon Biscoff spread
- Pinch of sea salt
- Crushed Biscoff biscuit to garnish
INSTRUCTIONS:
1. Place ice cream at the base of your glass and then add the tablespoon of Biscoff (you can press this against the rim of the glass to hold it in place)
2. Pull a double shot of espresso and pour over the mixture.
3. Finish with crushed Biscoff and a pinch of sea salt.
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