📝 About This Recipe
Transport your taste buds to the cobblestone streets of Belgium with this luxuriously smooth, spiced cookie spread. Born from the tradition of crushing caramelized Speculoos biscuits into a paste, this homemade version captures the warm essence of cinnamon, nutmeg, and cloves balanced by a deep, brown butter richness. It is the ultimate indulgent treat that bridges the gap between a crunchy cookie and a silk-smooth dessert spread.
🥗 Ingredients
The Cookie Base
- 9 ounces Speculoos Cookies (approx. 250g; Biscoff brand is ideal)
- 2 tablespoons Dark Brown Sugar (packed; for extra molasses depth)
The Liquid Gold Emulsion
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 1/2 cup Evaporated Milk (room temperature; provides creamy stability)
- 2-3 tablespoons Whole Milk (to adjust consistency)
- 1/2 teaspoon Lemon Juice (to brighten the heavy spices)
Aromatics and Spices
- 1/2 teaspoon Ground Cinnamon (Vietnamese cinnamon preferred for punch)
- 1/4 teaspoon Ground Ginger
- 1/8 teaspoon Ground Nutmeg (freshly grated if possible)
- 1 pinch Ground Cloves
- 1 teaspoon Vanilla Extract (pure Madagascar vanilla)
- 1/4 teaspoon Fine Sea Salt (to balance the sweetness)
👨🍳 Instructions
-
1
Place the Speculoos cookies into a high-speed food processor or blender. Pulse until the cookies are reduced to a very fine, sandy crumb consistency with no large chunks remaining.
-
2
Add the dark brown sugar, cinnamon, ginger, nutmeg, cloves, and sea salt to the cookie crumbs. Pulse for another 10 seconds to ensure the spices and sugar are evenly distributed.
-
3
In a small saucepan over low heat, melt the unsalted butter until it just turns liquid. Do not let it brown or sizzle; you want it barely warm.
-
4
With the food processor running on low speed, slowly drizzle in the melted butter. The mixture will begin to look like wet sand.
-
5
Add the vanilla extract and the lemon juice to the evaporated milk, stirring to combine.
-
6
While the processor is running, pour the evaporated milk mixture in a thin, steady stream. You will see the crumbs magically transform into a thick, cohesive paste.
-
7
Increase the speed to high and process for 1-2 minutes. This high-speed friction helps emulsify the fats and liquids, resulting in a professional, glossy finish.
-
8
Check the consistency. If it feels too stiff, add the whole milk one tablespoon at a time while blending until it reaches your desired spreadability.
-
9
Taste the butter. If you prefer a more 'toasted' flavor, you can add an extra pinch of salt or a tiny drop of molasses.
-
10
Transfer the cookie butter into a clean, airtight glass jar. It will be slightly warm and soft at this stage.
-
11
Allow the jar to sit at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow the flavors to marry and the texture to set.
💡 Chef's Tips
For a 'crunchy' version, reserve 1/4 cup of the coarse cookie crumbs and fold them in by hand at the very end. If the mixture separates, it's likely too cold; gently warm it over a water bath and whisk vigorously to re-emulsify. Always use evaporated milk rather than regular milk for the base; the lower water content prevents the cookies from becoming soggy or grainy. This homemade version contains no preservatives, so keep it refrigerated and consume within 2 weeks for peak freshness. To get an ultra-smooth 'store-bought' texture, pass the finished spread through a fine-mesh sieve using a spatula.
🍽️ Serving Suggestions
Slather generously over warm, toasted brioche or a crusty baguette. Use as a dip for crisp Granny Smith apple slices or fresh strawberries. Drizzle over vanilla bean ice cream or frozen yogurt for a decadent topping. Swirl into your morning oatmeal or Greek yogurt for a spiced flavor boost. Use as a filling for homemade macarons, crepes, or stuffed French toast.