Name: Salted Speculoos Malts
Cook time: 5 minutes
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)

Active Time
5 minutes
Total Time
10 minutes

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

Speculoos Cookie Butter
$11 At Amazon
Malted Milk Powder
$10 At Amazon
Speculoos Cookies
$12 $9 At Amazon
Blender
$140 At Amazon

Ingredients

Makes 2

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)

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).