Homemade Biscoff Topping Sauce Recipe

If you’ve ever wondered how to make that rich, drizzly Biscoff topping sauce at home, this is it.
In less than 10 minutes, you can turn your favorite Biscoff spread into a smooth, pourable caramel-cookie sauce that’s perfect for pancakes, lattes, ice cream, or even warm toast.

What Is Biscoff Topping Sauce?

Biscoff topping sauce is a silky, caramel-cookie drizzle made from Biscoff spread or crushed Biscoff cookies.
It has that famous deep caramel flavor with a hint of spice, think brown sugar, cinnamon, and butter all mixed into one glossy, dreamy sauce.

If you’ve tasted the bottled Lotus Biscoff topping sauce from stores like Tesco, Asda, or Woolworths, this homemade version comes pretty close. But here’s the best part: it’s cheaper, fresher, and you can control the sweetness and thickness exactly how you like it.

Why Make It at Home?

You could buy Biscoff topping sauce ready-made, but making it yourself means:

• No preservatives or artificial thickeners
• Adjustable flavor, from drizzle to thick caramel dip
• Costs a fraction of the store version
• Smells incredible while you make it (seriously, your kitchen will smell like a cookie factory)

Ingredients You’ll Need

You don’t need anything fancy. Most of this is probably already in your kitchen:

Ingredient	Amount
Biscoff spread (smooth)	½ cup
Brown sugar	2 tbsp
Milk (any kind)	¼ cup
Butter	1 tbsp
Vanilla extract	½ tsp
Pinch of salt	Optional, to balance sweetness

For a vegan version, substitute oat milk and plant-based butter. It tastes almost the same.

How to Make Biscoff Topping Sauce (Step-by-Step)

You’ll only need one saucepan and 10 minutes, that’s it.

Step 1: Melt and Mix

Add butter, brown sugar, and milk to a small saucepan. Warm it gently over medium heat until the sugar has melted and the mixture appears smooth and slightly frothy.

Step 2: Add the Biscoff Spread

Spoon in the Biscoff spread and whisk continuously. It’ll melt fast, turning into a thick, golden sauce.

Step 3: Adjust Consistency

If it’s too thick, splash in a bit more milk. For a drizzle-style sauce (like what you’d see at dessert cafés), aim for a smooth, glossy pour.

Step 4: Flavor Boost

Add vanilla extract and a tiny pinch of salt. Stir and taste, this is your chance to tweak the sweetness or depth.

Step 5: Cool Slightly and Store

Let it cool for 5–10 minutes. It’ll thicken as it sits. Pour into a glass jar or squeeze bottle for easy topping.

How to Use Biscoff Sauce

This sauce is pure magic, and it goes with almost anything sweet.

Try it on:

• Ice cream sundaes or milkshakes
• Pancakes and waffles
• Cheesecakes or brownies
• Coffee drinks and lattes
• Toast or fruit bowls

My favorite combo? Drizzling warm Biscoff topping sauce over banana pancakes, it tastes like dessert for breakfast.

How to Store Your Biscoff Sauce

You can store your homemade Biscoff topping sauce in an airtight jar for up to 2 weeks in the fridge.
If it gets too thick after chilling, warm it in the microwave for 10–15 seconds or stir in a teaspoon of warm milk.

Avoid freezing it; the texture tends to split after thawing

Frequently Asked Questions

1. What is Biscoff topping sauce made of?

It’s mainly made from Biscoff spread, sugar, and milk. Some store versions (like Lotus Biscoff topping sauce 1kg bottles) contain emulsifiers and flavor enhancers, but this homemade one skips all that.

2. Can I make it without milk?

Yes. Use water or coconut milk instead. It won’t be as creamy, but it still tastes amazing.

3. Is this the same as Biscoff spread?

Not exactly. The spread is thick like peanut butter. The topping sauce version is thinner and glossier, made for drizzling over desserts or mixing into drinks.

4. Can I make it vegan or dairy-free?

Definitely. Use dairy-free butter and oat or almond milk; you’ll barely notice the difference.

5. How many calories are in Biscoff topping sauce?

Homemade versions average 120–140 calories per tablespoon, depending on how much sugar or milk you add.

Tips for the Perfect Texture

• Whisk constantly, that’s what keeps it smooth.
• Don’t boil it. Gentle heat is key.
• Add a touch of heavy cream for extra richness.
• Want a thinner drizzle? Mix in warm milk one spoon at a time until it pours just right.

Final Thoughts

There’s something magical about making Biscoff topping sauce from scratch.
You watch that creamy spread melt into a golden, pourable drizzle that somehow makes every dessert taste fancier.

Next time you reach for that jar of Biscoff spread, try this instead. Your waffles, coffee, and ice cream will thank you.