Speculoos liqueur with the Thermomix®: pulverise 180 g speculoos biscuits and 90 g brown sugar, cook with 600 g milk, 500 g double cream, cinnamon and cocoa for 12 minutes at 100°C, then add the rum at 70°C. Three bottles of 500 ml in 15 minutes. The ideal homemade gift at Christmas.
We make this liqueur every year from November onwards and give it to friends and family. The Thermomix® grinds the speculoos biscuits to a fine powder in seconds, which dissolves completely into the milk and cream mixture. The result is a creamy, spiced liqueur with a genuine speculoos flavour, not just a hint of cinnamon.
Speculoos Liqueur with the Thermomix®
Ingredients 0 / 7 ✓
- 90 g brown sugar
- 180 g speculoos biscuits (spiced)
- 500 g double cream
- 600 g milk
- 1 tbsp ground cinnamon
- 1 tbsp cocoa powder (sweetened)
- 300 g white rum
Instructions 0 / 4
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Pulverise the biscuits.
Add the biscuits to the mixing bowl and grind for 10 sec / speed 10.
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3
Bring all ingredients to the boil.
Add the remaining ingredients to the mixing bowl and cook for 12 min / 100°C / speed 2.
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4
Add the alcohol.
Leave the liqueur to cool to 70°C, then add the rum. Fill into sterilised bottles.
Video
Nutrition per serving
10 seconds at speed 10: grind the sugar and biscuits, then cook for 12 minutes
First add 90 g brown sugar to the mixing bowl and pulverise for 10 seconds at speed 10. Then add 180 g speculoos biscuits and grind again for 10 seconds at speed 10. The biscuits must become completely powdery, otherwise small pieces will remain in the liqueur. Add 500 g double cream, 600 g milk, 1 tbsp ground cinnamon and 1 tbsp sweetened cocoa powder, and cook for 12 minutes at 100°C on speed 2.
Add the rum at 70°C: why this matters
Leave the mixing bowl open for 5 to 10 minutes after cooking until the mixture has cooled to around 70°C. Then add 300 g white rum and stir briefly on speed 2. If you add the rum at 100°C, you lose a large part of the alcohol, because alcohol evaporates above 78°C. At 70°C the flavours combine well with the rum without the alcohol content dropping. Fill the finished liqueur into sterilised bottles.
Spiced speculoos or butter speculoos: which works better
Spiced speculoos with cinnamon, clove and cardamom gives the strongest flavour and suits the winter season best. Butter speculoos also works but tastes milder and less spiced. Mixing the two gives a liqueur with a buttery base and a spiced aroma. The biscuits should be fresh and crisp, not soft or stale. Stale biscuits result in a flat flavour.
Orange, vanilla, alcohol-free: 3 variations
- With orange zest: grind 1 tsp finely grated organic orange zest together with the biscuits. The citrus note adds freshness to the spiced liqueur and pairs especially well with the speculoos flavour.
- With vanilla pod: add a split vanilla pod during cooking and remove it before bottling. The vanilla rounds out the liqueur and adds extra aroma. Worth doing especially when giving the liqueur as a gift.
- Alcohol-free: leave out the rum and use 300 g extra milk instead. This gives a creamy speculoos syrup that works well poured over ice cream or stirred into hot cocoa. It keeps in the fridge for only 5 to 7 days.
Eggnog, Baileys and more liqueur recipes
Once you start making liqueurs, you cannot stop. Our eggnog is the classic at Easter. The Baileys tastes like the original but costs less. Tussi liqueur and Toffifee liqueur are our most popular gifts. All of them look great in pretty bottles with a label.
Keeps for 4 weeks in the fridge. Shake before serving.
The speculoos liqueur keeps in sterilised bottles in the fridge for up to 4 weeks. The cream settles over time, so give the bottle a good shake before pouring. It tastes best well chilled and served neat, as a shot in coffee, or poured over vanilla ice cream. Do not store at room temperature as the cream will quickly turn sour.
Also worth trying: apricot liqueur with the Thermomix®.
