- Place the carton of skimmed UHT milk in the freezer for approximately 1 hour.
- Make two shots of espresso in one glass.
- Add 3 tbsp of Biscoff spread and stir until dissolved.
- Place the semi frozen milk into the tall beaker along with the 100ml cold milk. Pour over the coffee and Biscoff mix then use the Hand Blender blending wand to mix together.
- Pour into two latte glasses.
- Spoon two generous dollops of clotted cream over the top.
- Place the ginger snaps and sugar in the Hand Blender chopping bowl and blend together until finely chopped.
- Top with crushed biscuit mix and brown sugar.
- Alternatively, pour 250ml of cold milk over a glass of ice cubes, add the dissolved biscoff coffee mix, stir and top with cream and toppings.
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Top Tips:
- Fresh milk can also be used or a non-dairy variety such as almond milk. Pour the milk into a strong plastic sandwich bag and prop upright in a the freezer until semi frozen.
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