An epicurean adventure to: Belgium
This indulgent Biscoff milkshake is made with just four simple ingredients: Biscoff cookie spread, creamy vanilla ice cream, double cream and whole milk.
It's incredibly easy to make - just blend all the ingredients together and pour into a glass. Et voilà!
It's like the love child of a vanilla milkshake and a jar of Biscoff spread, featuring hints of cinnamon, caramel and just pure joy.
This milkshake certainly adds a touch of pizzazz to your beverage game, making it ideal as a treat on a hot summer's day, a dessert or as a fun element at kids' parties.
When it comes to Biscoff cookie spread, we owe a heartfelt "merci" to the Belgians for these little jars of happiness. Originating from Belgium, Biscoff spread is a culinary gem that has the entire world hooked these days, and for good reason!
Whether enjoyed in this milkshake, on toast or as a dip, Biscoff spread adds a touch of Belgian magic to every morsel. If you haven't tried it before, don't miss out. Start with this milkshake!
Be sure to also try this ultimate Nutella milkshake or this tropical Coconut milkshake!
Jump to:
- Fast facts - Belgium
- What's to love about this recipe
- Biscoff vs. Lotus - Are you confused?
- Key ingredient notes and substitutions
- How to make Biscoff milkshake: Step-by-step
- How to decorate your milkshakes
- How to make a crumbed cookie rim around the glass
- Top Tips
- Storage
- More milkshakes and cold drink recipes you may enjoy
- FAQ
- More Biscoff Recipes
- Recipe
Fast facts - Belgium
| Location | Belgium is located in Western Europe, bordered by France, Germany, Luxembourg and the Netherlands. |
| Language | The official languages of Belgium are Dutch, French and German. Dutch is predominantly spoken in the northern region of Flanders, while French is spoken in the southern region of Wallonia. German is spoken by a small portion of the population in the east. |
| Population | Circa 11.5 million people. |
| Trivia | The country is famous for its comic strip culture, with iconic characters like Tintin and The Smurfs originating from Belgian comics. |
What's to love about this recipe
- This Lotus Biscoff milkshake recipe is a crowd-pleaser and perfect for entertaining. You can easily make a large batch to serve at parties or gatherings.
- Laughably quick and easy to make. You can have it in your milkshake glass in a matter of minutes.
- You can adjust the ingredients to taste, add more cream and less milk or adjust the amount of Biscoff you'd like to add.
- Decorate it to your heart's content.
- The ultimate milkshake treat for a Biscoff lover, besides, nothing beats a quality homemade milkshake!
Biscoff vs. Lotus - Are you confused?
Biscoff and Lotus are essentially the same thing, at least when it comes to the cookies and spread that are now popular in so many countries.
The original name for Lotus cookies is "Speculoos" cookies, which are spiced, cinnamony shortcrust biscuits that originated in Belgium. In Europe, these cookies are typically called Lotus Speculoos.
However, when these cookies were introduced in the United States, they were given the name Lotus Biscoff cookies. This name is a combination of "Biscuit" and "Coffee", reflecting the fact that these cookies are often served with coffee or tea.
So, to sum it up, Lotus and Biscoff are two different names for the same cookies and spread. The only difference is the name used in different countries.
Biscoff spread, also known as 'Biscoff cookie butter', is essentially ground-up Lotus cookies mixed with other ingredients like vegetable oils, sugar and emulsifiers to create a smooth, spreadable consistency, much like peanut butter.
Key ingredient notes and substitutions
**Please see the recipe card at the bottom of this post for the detailed list of ingredients and full instructions.
Vanilla ice cream
Initially, we considered using only a really good quality vanilla ice cream and you can certainly go that route if you want.
However, this recipe incorporates a substantial amount of strong-flavoured Biscoff spread. Any excessive 'fake' vanilla flavour typically found in cheaper ice cream brands is masked by the Biscoff.
So, having tested both luxury vanilla ice cream and a more budget-friendly brand, we've concluded that both types work just fine. Feel free to use what's affordable and available to you.
If you're lactose intolerant, you can also opt for dairy-free ice cream.
Milk and double cream
Many milkshake recipes only use milk, but we truly believe going 50/50 with milk and double cream (heavy cream) switches this milkshake up a significant notch and gives it a richer flavour.
However, you can swap the cream for all milk if you so choose. Full-fat milk will give you the best results.
You don't have to use double cream, it's just what we find provides the creamiest milkshake. Feel free to use whipping cream or single cream instead.
Lotus Biscoff spread
In most grocery stores you will find that there are two types of jars available; crunchy and smooth Biscoff spread.
Some Lotus milkshake recipes call for adding crushed Lotus Biscoff cookies to the mix. We find using crunchy Biscoff spread instead to be the better option.
The particles in the crunchy variety spread are so small that they don't interfere with the smoothness of the milkshake, unlike using crushed-up Lotus cookies. Plus, it won't get stuck in your straw!
Biscoff's product range has expanded quite significantly as their popularity grew, so if you love Biscoff, have a look at Lotus online to see what they've got (we're not affiliated, just huge Biscoff lovers).
How to make Biscoff milkshake: Step-by-step
- It couldn't be easier - Add all the ingredients to a food processor or blender. Layer them in this order, it's kinder to your processor's blade to start with the thinner ingredients:
- Milk
- Cream
- Biscoff spread
- Ice cream
- Whizz your concoction until smooth and creamy. Check the bottom of the blender for lurking ingredients and give it a quick stir if needed.
This is a thick milkshake, so if you want it thinner, add a touch more milk. If you want a stronger Biscoff flavour, add another tablespoon of the spread.
- Pour into milkshake glasses or mason jars, add a straw and slurp away.
How to decorate your milkshakes
These are the things we did for the Biscoff shake you see in the feature photo at the top of the page:
- Melt some Biscoff spread in the microwave until runny. Use a teaspoon to drizzle the melted Biscoff spread down the inside of the glass before adding the milkshake mixture.
- Add whipped cream.
- Stick a couple of whole Biscoff cookies into the cream.
- Dust with cocoa powder.
- Sprinkle with crushed Lotus cookies.
- Add a fun straw. It will have to be a thick straw. The one we used in the photo is not thick enough unless you thinned the milkshake out with more milk.
Top tip: The best milkshake straws you can find are those thick bamboo straws you often find in Chinese supermarkets.
You can also turn this into a Lotus Biscoff 'freakshake' by adding the following toppings in addition to the above list:
- Mini doughnuts.
- Mini marshmallows.
- Cookie dough chunks.
- Caramel popcorn.
- Various sauces like caramel and chocolate.
- Caramelised banana slices.
- Gingernut biscuits.
- Chunks of Biscoff slices.
How to make a crumbed cookie rim around the glass
- Dip a clean finger or brush into honey, maple syrup or golden syrup and paint a ring around the rim and top of the glass.
- Crush up some Lotus Biscoff biscuits in a bowl, about 2 will do.
- Dip the glass upside down into the cookies so they stick to the sticky ring you painted on.
- You can make this ring as thin or wide as you wish.
Top Tips
- Keeping your glasses in the freezer for 20 minutes before serving will ensure cold milkshakes for longer.
- Do follow the layering order instructions above to ensure your milkshake blends quicker and more thoroughly, plus, you're putting less strain on the processor's blade.
- Remove the ice cream from the freezer about 5-10 minutes before starting. If it's warm where you are, you may only need a few minutes.
Storage
It goes without saying that these Biscoff milkshakes are best enjoyed freshly made. If you find yourself with leftovers (unlikely!), you can store them in the fridge until the next day.
Be aware that it may turn a little more liquid as the ice cream fully melts, but the taste will still be as good.
If you don't like the consistency of the milkshake after a day, put the milkshake in the freezer for a little while until it just starts to firm up again. Scoop it back into the blender and whiz again - good as new!
More milkshakes and cold drink recipes you may enjoy
FAQ
The flavour is often described as a combination of caramel, a hint of cinnamon and gingerbread.
- Spread it on toast, bagels or English muffins.
- Use it as a dip for fruit, such as apples or strawberries.
- Add it to smoothies or protein shakes for added flavour.
- Spread it on a croissant or pastry for a sweet breakfast treat.
- Use it as a filling for cookies or cakes.
- Spread it on top of pancakes or waffles for a sweet breakfast.
- Mix it with cream cheese for a sweet and tangy spread.
- Use it as a topping for ice cream or frozen yoghurt.
- Spread it on a peanut butter and jelly sandwich for a twist on a classic.
- Use it as a dip for pretzels or graham crackers.
You can, it will just take a bit of elbow grease.
1. Let the ice cream melt for a little longer than you would when using a blender.
2. Zap the Biscoff spread briefly in the microwave to make it a bit more runny.
3. Add all the ingredients to a sealable tub with a lid or a smoothie shaker.
4. Vigorously shake the container until all the ingredients are incorporated.
You can make a vegan version! Biscoff spread is vegan. For the other ingredients, swap the milk and cream for vegan-friendly milk like soy milk, almond milk or oat milk. Replace the ice cream with a vegan vanilla ice cream.
Using this recipe, 694 calories. Hey, it's a once-in-a-blue-moon treat! Forget it, enjoy it!
Recipe
Biscoff milkshake
Equipment
- 1 Food processor or blender
Ingredients
- 6 tablespoons milk - 60ml
- 6 tablespoons double cream - 60ml
- 3 heaped tablespoons Biscoff spread - the 'crunchy' version comes highly recommended
- 150 grams vanilla ice cream - 1 US cup/240ml
Instructions
- It couldn't be easier - Add all the ingredients to a food processor or blender. Layer them in this order starting with milk in the bottom. It's kinder to your processor's blade to start with the thinner ingredients:1. Milk2. Cream3. Biscoff spread4. Ice cream6 tablespoons milk, 6 tablespoons double cream, 3 heaped tablespoons Biscoff spread, 150 grams vanilla ice cream
- Whizz your concoction until smooth and creamy. Check the bottom of the blender for lurking ingredients and give it a quick stir if needed. If you want a thinner milkshake, add a touch more milk. If you want a stronger Biscoff flavour, add another tablespoon of the spread.
- Pour into a milkshake glass or mason jar, add a straw and slurp away.
Notes
- Keeping your glasses in the freezer for 20 minutes before serving will ensure cold milkshakes for longer.
- Do follow the layering order instructions above to ensure your milkshake blends quicker and more thoroughly, plus, you're putting less strain on the processor's blade.
- Remove the ice cream from the freezer about 5-10 minutes before starting. If it's warm where you are, you may only need a few minutes.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
For food safety advice, including guidance on food allergies
Leave a Reply