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Salted Speculoos Malts

5.0

(3)

Two frapp glasses lined with cookie butter and filled with vanilla ice cream malted milk powder whipped cream and topped...
Photo by Joseph De Leo, Prop Styling by Gerri Williams, Food Styling by Judy Haubert

These salted speculoos malts combine everything that’s good into one milkshake: Vanilla ice cream, milk, malt powder, salt, and speculoos cookie butter are blended together to create a rich and creamy milkshake that pays tribute to retro malts while adding a modern, playful spin. The speculoos cookie butter is the star of this milkshake. Often known by the brand name Biscoff, the peanut-butter-like paste is made from lightly spiced speculoos cookies with Belgian roots that give the milkshake a subtle brown sugar and cinnamon flavor. While the base of the milkshake is blended with it, smearing the inside of the glass with additional cookie butter creates a striking camo-like pattern and drives home the speculoos taste. The malted milk powder provides a unique buttery richness that gives the shakes a nostalgic flavor while a generous amount of salt balances out their sweetness. For the best presentation (and to help ensure your milkshakes stay frozen until the very last sip), chill your glasses in the freezer for at least 10 minutes before serving. And for an added pop of texture and additional whimsy, garnish with whipped cream and crushed speculoos cookies.

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What you’ll need

Recipe information

  • Total Time

    10 minutes

  • Yield

    Makes 2

Ingredients

4 scoops vanilla ice cream (about 1⅓ cups)
¼ cup whole milk
¼ cup malted milk powder
⅓ cup plus 2 Tbsp. speculoos cookie butter
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
Homemade or store-bought whipped cream (for serving)
2 Tbsp. crushed speculoos cookies (about 2)

Preparation

  1. Step 1

    Chill two 12-oz. or larger glasses in freezer at least 10 minutes.

    Step 2

    Meanwhile, purée 4 scoops vanilla ice cream (about 1⅓ cups), ¼ cup whole milk, ¼ cup malted milk powder, ⅓ cup speculoos cookie butter, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a blender on high until smooth.

    Step 3

    Smear the sides of each chilled glass with half of remaining 2 Tbsp. speculoos cookie butter with a spoon or butter knife, then divide milkshake between glasses.

    Step 4

    Top each milkshake with a dollop of homemade or store-bought whipped cream and sprinkle each with half of 2 Tbsp. crushed speculoos cookies (about 2).

TagsEpicuriousMilkshakeBeveragesCold DrinkIce CreamFrozen DessertDessertBlenderNonalcoholicDairyEasy

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