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Vietnamese Biscoff Cappuccino

This idea has been floating around in my mind for quite some time. I am glad I finally get it out of my system and actually make it today. Do you ever feel that procrastination gets hold of you? It is like you wanna do something, but you kept finding excuses not to and just keep pushing it till tomorrow. Most of the time, that tomorrow never comes.

Anyway, enuff of my mumbo jumbo. If you are a fan of biscoff, you will know that it goes really well with coffee. So why not combine both of them together? Voila!



(Serve 1, sadly)

  • Coffee Granules, 8g

  • Boiling Water, For Coffee

  • Biscoff Spread, 1 Heaped TBSP

  • Whole Milk

  • Biscoff Cookie, 1



  • Vietnamese Coffee Dripper

  • Milk Frother

  • Sauce Pot



  1. Place the spanner over a serving cup.

  2. Followed by the chamber.

  3. Add coffee granules into the chamber.

  4. Give it a light shake to even out.

  5. Place the insert on top of the coffee.

  6. Pack it down tightly.

  7. *If your insert is the screw-on type, screw it down tightly and release it just a bit.*

  8. Add 1 to 2 TBSP of boiling water into the chamber.

  9. *Water has to be boiling.*

  10. Let it sit for 30 secs.

  11. Pour boiling water into the chamber in a circular motion.

  12. Fill it up just below the brim.

  13. Place on the cap and watch it drip.

  14. While the coffee is dripping, add biscoff and milk into a sauce pot.

  15. Turn the heat up to medium-low and stir until the biscoff is completely dissolved.

  16. Transfer the milk mixture into a milk frother and froth until foamy.

  17. Once the dripping stop, remove the cap and place the dripper on the cap.

  18. *You can find out more about the Vietnamese dripper parts here.*

  19. Pour the frothed biscoff milk into the coffee.

  20. Scoop out any foam and place it on top of the coffee.

  21. Crumble a biscoff cookie over the top.

  22. Cheers!



Recipe Video:

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