Speculoos-Tahna (Speculoos Spread)
recipe

A delicious speculoos spread perfect for toast, ice cream, or pancakes. Easy to make and customizable to your taste!
Preparation Time: 15 minutes + 1 hour chilling
Serving Size: About 300 g
Ingredients:
- 125 g Lotus Biscoff cookies
- 25 g dark brown sugar (brown sugar or muscovado)
- 100 g sweetened condensed milk / sweetened soy cream / coconut milk
- 10 g butter or margarine (or coconut oil)
- 1 tsp lemon juice
- A pinch of salt
- A pinch of cinnamon
Instructions:
1. Crush the cookies in a food processor or crumble them by hand.
2. Heat your chosen liquid (condensed milk, soy cream, or coconut milk) in a saucepan.
3. Add the hot liquid, cinnamon, salt, and lemon juice to the crushed cookies. Mix well.
4. Blend the mixture with an immersion blender until you reach your desired consistency.
5. Stir in the melted butter (or margarine).
6. Transfer the spread to a jar and let it cool in the refrigerator for about an hour.
7. Enjoy on its own or spread on toast, over ice cream, or with sliced apples.
Nutritional Information (per 100 g):
- Energy: 480 kcal
- Protein: 5 g
- Carbohydrates: 60 g
- Fat: 25 g

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