Summary

Ingredients

• 400 g silken tofu
• 330 g spiced speculoos
• 60 ml espresso
• 60 ml amaretto

Print Recipe Pin Recipe

Instructions

1. Chop 130 g of spiced speculoos in a mortar and set aside. Mix the espresso and amaretto and also set aside.
2. Put the silken tofu and 200 g coarsely broken spiced speculoos in a tall container, mix roughly with a spoon and then puree with a hand blender until a cream is formed.
3. Fill 4 glasses of 250 ml each with 2 teaspoons of spiced speculoos crumbs and drizzle with 1 tablespoon of espresso and amaretto mixture each. Now put 1 - 2 tablespoons of speculoos cream on the crumbs and repeat the steps until the ingredients are used up. Finally, decorate with a few spiced speculoos crumbs. Keep in the refrigerator until consumption.