Lotus Biscoff Shake
The café favourite at home: Lotus Biscoff biscuits and spread blended with cold milk and vanilla ice cream into a thick, caramel-spiced shake, served in a crumb-rimmed glass.
Prep 5 min · Cook 0 min · Total 5 min · Serves 2
Ingredients
Shake
- 4 Lotus Biscoff biscuits, broken
- 1 ½ tbsp Lotus Biscoff spread
- 400 ml Full-fat milk, well chilled
- 125 g Vanilla ice cream
- 4 Ice cubes
Glass and topping
- ½ tbsp Lotus Biscoff spread, warmed
- 2 Lotus Biscoff biscuits, crushed
- Whipped cream, to taste
Method
- Rim the glasses. Warm the 1/2 tbsp spread for 10 seconds in the microwave. Smear it round the inside rim of two tall glasses, then dip the rims in the crushed biscuits. Drizzle a little more spread down the inside if you like the look.
- Blend. Put the broken biscuits, 1 1/2 tbsp spread, milk, ice cream and ice in a blender. Blend for 30 to 45 seconds until smooth and thick, with no biscuit bits left.
- Taste. Biscoff is sweet, so no sugar is needed. For a thicker shake add another scoop of ice cream; for a thinner one, a splash more milk.
- Serve. Pour into the glasses straight away, top with whipped cream and the last of the crumbs, and serve with a wide straw.
Tips
Chill the glasses and milk beforehand so the shake stays thick. Without a blender, whisk the spread into a little warm milk first, then shake everything hard in a large jar.