Speculoos (Biscoff) Milk With Almond Crumbs

The rain hasn’t stopped all week. And the icy wind seems to cut its way through every piece of clothing I wear in an attempt to stay warm. It’s the sort of day where you want to sit on the sofa, wrapped in a blanket holding a cup of something warm. Perhaps it’s a fruity tea or maybe you’ve opted for a hot chocolate. But consider this: cookies and milk in a cup. Yes, it is real and it is Yum (with a capital Y)!

Get yourself some speculoos (Biscoff cookies) or some gingerbread cookies. Get yourself some milk. Put the two together in a saucepan and heat it all up. Simple as that.

If you want to make it extra special, add some almond crumbs. Sit, sip and forget the greyness outside your window.

Speculoos milk with almond crumbs

(Serves 2)

5-6 speculoos cookies

500ml (or 2 cups) of milk

optional:

2 tbsp ground almonds

1 tbsp dark brown sugar

Put the milk in a saucepan. Break the cookies in 2 and add to the milk.

Heat on medium heat and stir.

Don’t let the milk boil.

When all the cookies are dissolved and the milk is warm, pour into 2 cups (you can use a sieve to get rid of any last bits of cookie crumb).

Top with almond crumbs.

Put the ground almonds and brown sugar in a pan on medium heat.

Keep staring until the sugar melts and the ground almonds start to stick together in large crumbs.

Take off the heat and spread on a piece of baking paper to cool.

Sprinkle on top of speculoos milk.

Enjoy!