Easy Homemade Speculoos Cream

Ingredients

For this delightful homemade speculoos cream, you’ll need spiced speculoos cookies, condensed milk or cream, butter, and a touch of spices for extra flavor. While perfect for the holiday season, this creamy spread also pairs wonderfully with butter cookies, caramel cookies, coconut cookies, or any other treats year-round. Cinnamon is always a winning choice, and vanilla or tonka bean adds a special twist.

Everything comes together easily with a food processor or kitchen chopper. Want a crunchy version similar to Lotus Biscoff spread? Just stir in some cookie pieces at the end for a delightful texture.

How to Make Easy Homemade Speculoos Cream

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Check out this recipe!

Start by finely grinding the cookies in a food processor or kitchen chopper. Add the cream and mix for one minute until smooth. Next, add the remaining ingredients and mix again briefly to achieve a luscious, homogeneous cream.

For a little crunch, fold in some speculoos cookie pieces before transferring the cream to a clean jar. Store it in the refrigerator, where it will firm up slightly. Remember to take it out a little before serving for the perfect consistency.

Top Tip

Looking for a vegan option? Swap out the dairy ingredients with soy or oat cream and margarine. It's that simple to make everyone happy!

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Easy Homemade Speculoos Cream

This homemade cookie spread is irresistibly spiced and absolutely delicious! Whether enjoyed on bread or straight from the jar, this quick speculoos spread is a holiday favorite. It also makes a wonderful, thoughtful Christmas gift for your loved ones.

Prep Time10 minutes mins

Calories: 134kcal

Equipment

• 1 jar (approx. 250 ml)

Ingredients

• 200 grams (¾ cup) spiced speculoos, alternatively caramel, butter, coconut cookies, etc.
• 150 grams (⅔ cup) cream, or condensed milk
• 50 grams (3 ⅔ tablespoons) butter, soft
• 2 teaspoons speculoos spice
• 1 teaspoon lemon juice
• 2 teaspoons brown sugar, or honey, amount to taste

Instructions

• Finely grind the speculoos cookies using a food processor or kitchen chopper.
• Add the cream and mix for one minute until smooth.
• Incorporate all the remaining ingredients and mix briefly until a creamy, homogeneous consistency forms.
• If desired, fold in coarse speculoos pieces for a delightful crunch.
• Transfer the cream to a clean jar and store it in the refrigerator. The cream will firm up slightly as it chills, so take it out a little before serving for the best spreadable texture.

Notes

• Adjust the amount of sweetener to suit your taste. The cream is naturally sweet, even without additional sugar.
• For a vegan option, substitute dairy cream with soy or oat cream and use margarine instead of butter.
• Stored in the refrigerator, the cream will stay fresh for 2–3 weeks, especially if you use long-life cream instead of fresh cream.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

For more festive treats to complement this speculoos cream, try these cinnamon stars, German gingerbread, or traditional Christmas cookies. Have fun crafting and enjoying your homemade speculoos cream—you might find it hard to resist eating it straight from the jar!