Spiked Milkshakes and Speculaas

by Michelle on December 12, 2010

When I was bartending, every once in a while we had a request for a beverage made with ice cream, usually a Golden Cadillac, Grasshopper, Pink Squirrel or maybe a Brandy Alexander. But any drink made with cream can be made with Ice Creaml! And they are very nice for an after dinner cocktail but don’t be fooled they still contain alcohol and you sure can’t order them at your local Dairy Queen!

I thought it would be fun to serve the Spiked Milkshake as a snack for the Sunday football games and along with the Milkshakes I served a few Speculaas cookies. I love Speculaas but have not made them before so when I saw them on our list of cookies for our annual Christmas Cookie Bake, I was excited. But something is wrong with the recipe on the Saveur.com site. Why am I always the first one to find the goofy recipe?  But when I read the recipe I thought something was wrong when it called for 1/2 TBL butter???  What’s up with that?  So I made the recipe as written…total fail.  It also called for 1/3 c. milk so I thought maybe the ingredients were mixed up.  So I decided to use 1/3 c butter and 1 TBL milk but although the dough came together, the cookies tasted ca-ca.  Again, why am I always the one that finds the weird recipe that doesn’t work? 

Any way I called one of my cooking mentors, Maryanne, and read her the recipe and she said with no hesitation “There’s something wrong with that recipe, but here’s my recipe and I know this one is good because I’ve made it!” And, as always, Maryanne was correct. I LOVED her Speculaas! The Speculaas were a light, crunchy cookie, with a very delicate cinnamon and ginger flavor and perfect with a late night cup of tea.

I have many cookie cutters, in fact I bought a small chest of drawers to store them, so believe me when I say I have many! I used my mini cutters to make small bite-sized cookies. Maryanne’s Speculaas were delicious and they are so cute!!!

Spiked Milkshakes

6 ounces coffee-flavored liqueur (Kahlua or Creme de Cacao are very good!)
6 ounces dark rum
6 scoops vanilla ice cream
1/2 c. chocolate syrup
12 ounces seltzer or you can use milk (I prefer the seltzer. Use less if you want thick milkshakes)

Garnish:
Chocolate, shaved
Coffee Beans, crushed (I used espresso beans)
Small cookies (I used Speculaas)

Makes 4 medium-sized Milkshakes

In a blender, combine the coffee liqueur, dark rum, ice cream and chocolate syrup. Blend until frothy. Add the seltzer and just pulse the blender 1-2 times just enough to blend the seltzer. Pour into glasses and garnish with crushed coffee beans and shaved chocolate. Serve immediately.

Speculaas
Recipe from my friend Maryanne

2/3 c. dark brown sugar
2 c flour, sifted
2 TBL milk
2/3 c. butter, room temperature
1 tsp Clove (or you can substitute cardamon but I skipped it and just added more cinnamon)
1 tsp Cinnamon (I used 1 1/2 tsp cinnamon)
1/2 tsp Nutmeg
1/2 tsp Ginger
1/4 tsp salt
1/4 tsp baking powder
2 TBL crushed sliced almonds
2 TBL Citron, minced (I skipped)

1. With an electric hand mixer, blend butter and brown sugar until fluffy.
2. While mixing add the milk, nutmeg, ginger, clove, cinnamon, baking powder, salt and nuts.
3. Continue mixing, gradually adding the flour.
4. If you’re using citron, by hand with a spatula, thoroughly mix in the citron.
5. Form dough into a disk, wrap in plastic and refrigerate over night. Maryanne said the longer the dough rests in the refrigerator, the better the taste.
6. If you have the Speculaas wooden mold, sprinkle each mold with cornstarch. Push dough into mold to form the cookie and then place cookie on parchment lined baking sheet.
7. OR you can roll out the dough and form cookies with a cookie cutter. Place each cookie on the parchment lined baking sheet.
8. Bake at 350 degrees until edges are just barely browned. Remove and cool on a rack.

Our Christmas Cookie Crew:
Tiffany of The Nesting Project
Judy of No Fear Entertaining
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Kelly of Sass & Veracity
Michelle of BigBlackDog
RJ of Flamingo Musings
Sandy of At the Baker’s Bench
Andrea of Andrea’s Recipes

AllRightsReserved@BigBlackDog

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Comments

  • Carolyn December 12, 2010 at 7:08 pm

    Will give the recipe a try they look nice and the drink also :)

  • holly December 12, 2010 at 8:29 pm

    These sound awesome!!

  • Di December 12, 2010 at 8:41 pm

    I love your mini cookies! I want to make the Speculaas, but wasn’t sure how to go about it without any molds. I’ll have to try just rolling & cutting. Crazy that the recipe is messed up. I just checked it again online, and someone put a comment that the butter should be 12 tablespoons, not 1/2. Bad place for a typo. =)

  • rebecca December 12, 2010 at 10:38 pm

    sorry about the issues with the cookies great drink

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  • RJ Flamingo December 13, 2010 at 12:52 am

    Oh, Michelle – leave it to you to find the screwed up recipe! LOL! But that milkshake looks perfect and right up my alley. :-)

  • natalie (the sweets life) December 13, 2010 at 9:26 am

    i’m a huge ice cream lover so these have me drooling! I can’t wait to try sometime!

  • kat December 13, 2010 at 9:45 am

    Ugh I hate it when you get a recipe that is wrong though I have to admit to typos in mine on the blog, it’s so embarrassing but I don’t have the editorial staff of Saveur

  • SMITH BITES December 13, 2010 at 10:00 am

    ohhhhh so pretty and soooooo fabulous!!

  • teresa December 13, 2010 at 11:01 am

    i want them both, what a lovely combination!

  • megan December 13, 2010 at 12:07 pm

    Looks like a perfect snack to me Love the pictures!

  • Maryanne December 13, 2010 at 1:52 pm

    Looking good Michelle. Glad I was of some help to you. I like the idea of using cookie cutters as well. By the way, I looked up the saveur recipe and there is one comment following their posted recipe that it was supposed to be 12 tablespoons of butter as opposed to 1/2 tablespoon.
    The shake looks great!
    Maryanne

    • Michelle December 13, 2010 at 1:54 pm

      Yes, I’ve seen the comment. But the comment was not there when I made my cookies. BTW, I looking through my lastest Saveur Magazine on Sunday and the recipe is correct in the magazine but incorrect on the internet. But that’s okay, I like your recipe better any how!!

  • Kim December 13, 2010 at 2:36 pm

    The speculaas are so cute. Love all the different shapes.

  • Debbie December 13, 2010 at 4:21 pm

    Creme de Cacao is a chocolate, rather than coffee liqueur, isn’t it? Anyway, these look absolutely gorgeous – the cookies AND the milkshake! Will be trying them both very soon!

    • Michelle December 13, 2010 at 4:48 pm

      Yes, Creme de Cacao is a chocolate flavored liqueur with hints of vanilla, but it’s generally less expensive then Kahlua.

      • Debbie December 17, 2010 at 6:10 pm

        Ah, didn’t know that about the relative cost. I bet it’s delicious with Creme de Cacao… Think I might try these for New Year’s Eve!

  • Jen @ My Kitchen Addiction December 14, 2010 at 7:45 pm

    Ooh… I would LOVE one of those milkshakes right now. :)

  • saf affect December 14, 2010 at 7:52 pm

    The drink looks yummy! The cookie recipe looks very similar to the cinnamon star cookie recipe my mom used to make…just blogged it the other day.

  • falalafel December 15, 2010 at 9:01 am

    Michelle, thanks for sharing Maryanne’s speculaas recipe! I was just about to make Saveur’s version, but I’m glad I didn’t :)

    One question though, about how many cookies can you make with that recipe? Thanks!

    Happy Holidays!

    • Michelle December 15, 2010 at 11:23 am

      I used my mini cookie cutters but if you used a regular sized 2-3″ cookie cutter, the recipe would make at least 24 cookies.

  • COCO COOKS December 15, 2010 at 10:19 am

    The recipe on line at SAVEUR has a comment saying there is amistake in the online as opposed to print versions. Should have been 12 tbs. Sorry that you had a bad batch because of this. I love Speculas and these look wonderful. Any drink with ice cream is all right me me. Im comign to your house for Christmas! LOL.

    • Michelle December 15, 2010 at 10:58 am

      The comment correcting the online recipe was not there when I made the cookies. But I knew something was wrong with the recipe but since I’d not made them before was not sure how to correct it until Maryanne gave me her recipe.

  • Carolyn December 15, 2010 at 5:50 pm

    I just made them with medium brown sugar as I didnt have the dark they dont look as good and I didnt have the cute cutters but they smell and taste great thanks for the recipe.

    • Michelle December 15, 2010 at 6:25 pm

      So glad that the cookies turned out well for you. I did use light brown sugar but now all I use is the dark brown and I find it gives a much heartier taste and I just love it!

      Have you ever had Papparkakor? They are similar to the Speculaas but with Swedish roots. I think I’m going to make the Papparkakor next week.

      Michelle

  • kelly December 16, 2010 at 10:27 am

    I haven’t thought of brandy Alexandrea in years! My mother used to love those and taught me how to make them. Yum! Your spiked milkshakes sound pretty decadent. Definitely not Dairy Queen. On the cookies, thanks for the heads up. I thought I was the one to find the wonky recipes. When I question quantities, I contrast a few recipes from other sources and the issue is resolved. (like calling your friend!). Nice save on this one.

  • kelly December 16, 2010 at 10:27 am

    Excuse the silly iPad spelling…drives me nuts!

  • Andrea Meyers December 19, 2010 at 11:43 am

    You and I both found the error with the butter. I have a book on cookie molds with a number of recipes in it, and their speculaas recipe calls for 1 cup of butter. I’m standing here with a have done recipe and wondering how to fix it. Argh.

    • Michelle December 19, 2010 at 2:08 pm

      I answered Andrea thru email and I hope I caught her in time!

      Andrea,

      The Saveur recipe is also in their latest magazine and I saw it after I made my
      cookies. It calls for 12 TBL of butter so the typo is the slash (/) between the
      1 and 2.

      If you used 1/2 TBL and are trying to correct it, just add 11 1/2 TBL of butter
      and it should be fine. If you halved the recipe just add 5 1/2 TBL butter.

      The recipe I used from my friend Maryanne has nuts in it too which make the
      cookies really good. Her recipe calls for 2/3 cup butter.

      Michelle

  • rose December 20, 2010 at 6:01 pm

    Those cookies are darling and the milkshake … AWEsome! Thanks for sharing!

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