This flavorful Speculoos Spice Blend recipe adds a burst of warming rich flavor to desserts, drinks, breakfasts and more. You'll know it as the taste of Lotus Biscoff or cookie butter, and it is also called Speculaas. Use it wherever you'd use Pumpkin Spice!
Ever had Lotus cookies, Lotus Biscoff Spread, or Trader Joe's Cookie Butter? Then you've tried this awesome speculoos spice blend!
Speculoos is the Belgian name of the popular spice blend, while it's known as Speculass to the Dutch and is often called Biscoff where Lotus cookies and spread are sold.
No matter where it's from, this simple spice blend offers a warming sweet, spicy flavor that is unique and bold.
It’s often found in cookies, cakes, or the famous Biscoff cookie butter spread that has grown in popularity over the years since Trader Joe's started stocking it.
You can make your own speculoos blend from scratch right at home to use in your favorite desserts or breakfast items, or whenever you want to change up the flavor from pumpkin spice.
Simply stir all of the spices together and seal it up in a jar or container to enjoy all year!
It also makes a great homemade edible Christmas gift to all Biscoff lovers in your life.
Why You'll Love This Recipe
Speculoos makes a great substitute for pumpkin pie spice or chai spice in any recipe.
You can bottle it up and give it as a gift for the holiday season.
The ingredients are simple and can be found nearly everywhere.
It’s versatile and can be used on breakfast, desserts, or even hot drinks like coffee and hot chocolate. Or try making your own Lotus cookies.
What is Speculoos?
Speculoos is the name of spiced crispy cookies popular across the Netherlands, Belgium and other countries.
They're often sold by Lotus Biscoff and are commonly ground into Biscoff spread or Cookie Butter.
Many families and regions have their own variations of the spice blend used in the cookies.
Making your own spice blend means you can enjoy the flavor of speculoos cookies in other recipes too!
Ways to use speculoos spices
Bake into your favorite cookie recipe.
Sprinkle onto waffles, pancakes, or French toast.
Stir into oatmeal or overnight oats.
Use instead of cinnamon in cakes and desserts.
Add to hot chocolate for an incredible flavor.
Use instead of gingerbread spices in these gingerbread brownies.
Stir into vanilla ice cream.
The blend of spices and seasonings used in Biscoff / Speculoos offers a woody, spicy, warm, and sweet flavor to anything you add it to. For this recipe you’ll need the following seasonings:
- White Pepper
- Ground Anise - this one can sometimes be tricky to find. Leave it out if you can't get it in your local grovery store, or check out international supermarkets, whole foods stores or online.
Please see the recipe card below for quantities.
Wondering how to make this speculoos recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
In a small bowl, add all of the seasonings.
Mix together with a whisk to fully combine.
Package and store: Using a funnel, pour the spice mixture into a sanitized jar or container with a lid. The entire mixture will make up ⅓ cup of seasoning.
Tips & Variations
When storing a homemade spice blend, always make sure the container is fully sanitized and that it can be sealed properly.
If you can’t find white pepper, black pepper can be substituted though it may make the mixture a bit spicier.
Anise may not always be easy to find, so it can be omitted from the recipe if you can’t find it. For best results, it may be found at your local international grocery store.
This speculoos spice blend can be customized to your own personal tastes, so feel free to add more of what you enjoy and less of what you don’t. Try adding a little ground mace.
Sprinkle some into the cookie dough of your favorite cookie recipe for a sweet and warm treat.
Add some to the cream portion of these Maple Cream Cookies.
Dust the top of a Gingerbread Latte with Biscoff spread for extra flavor and warmth.
Goes great inside a bowl of Carrot Cake Oatmeal for breakfast.
Storing: You can store this speculoos spice blend for up to 6 months in the pantry if it is stored in an airtight container or sealed jar.
Freezing: Homemade spice blends can be frozen for up to 3 years while still staying fresh. Add any dry spice blend to a vacuum sealer bag and seal with a vacuum sealer to keep it as fresh as possible.
This blend of spices is warming and sweet with a slight spicy kick that all ties together nicely.
There are slight differences in the taste and texture of each, however, each of them is similar and can be used the same way.
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Speculoos Spice Blend
- 8 teaspoons ground cinnamon
- 3 teaspoons ground nutmeg
- 3 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- ½ teaspoon ground anise optional
- 1 teaspoon ground white pepper
- Mix all ingredients together and store in an airtight jar or container in a cool, dry place.
- When storing a homemade spice blend, always make sure the container is fully sanitized and that it can be sealed properly.
- If you can’t find white pepper, black pepper can be substituted though it may make the mixture a bit spicier.
- Anise may not always be easy to find, so it can be omitted from the recipe if you can’t find it. For best results, it may be found at your local international grocery store.
- This spice blend can be customized to your own personal tastes, so feel free to add more of what you enjoy and less of what you don’t.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
This was wonderful! Love the little hint of anise.
These sound amazing!! Perfect warm flavors for the whole season!!
This flavor combination sounds amazing! How clever to make a spice blend you can put on and in anything you want! I will be using this all holiday season for sure!
This spice blend sounds fantastic. Love your creativity.
I seriously love this spice blend! Thanks for the recipe!