Spekulatius-Aufstrich

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In Belgien und in den Niederlanden gibt es Kekse im Glas. Der Aufstrich aus Spekulatius, Zucker und Fett macht zur Zeit seine Runden in einem amerikanischen Forum, der ppk.

Dieser Aufstrich ist richtig lecker, allerdings auch sehr süß und sehr mächtig. Auf einer Scheibe Weißbrot schmeckt er fantastisch und er ist auch hervorragend als Füllung für Kekse, Kuchen und Muffins geeignet.

Weil dieser Aufstrich in Deutschland noch nicht erhältlich ist, habe ich ihn nun selbstgemacht. Als Basis habe ich Gewürzspekulatius benutzt, noch autentischer wird er natürlich mit den Original Lotus Karamellkeksen, die es in vielen Supermärkten zu kaufen gibt.

Spekulatius-Aufstrich

(Ich teile meine Rezepte gerne und habe nichts dagegen, wenn sie oder daraus abgewandelte Versionen auf anderen Internetseiten veröffentlicht werden. Allerdings sollte eine solche Veröffentlichung auch immer einen Link zum Originalpost auf dieser Seite beinhalten. Danke!)

50 g Puderzucker, gesiebt
60 g Margarine, Zimmertemperatur
150 g Spekulatius (z. B. diese), sehr fein gemahlen (mit einem Mörser oder in der Küchenmaschine zerkleinert)
1/2 TL Zimt
3/4 TL Spekulatiusgewürz
1 Prise Salz
4 TL Sojamilch, oder mehr, für einen cremigeren Aufstrich.

Margarine und Zucker schaumig rühren. Gemahlene Kekse, Gewürze, Salz und Sojamilch hinzufügen. Mit dem Handmixer alles gut verrühren und in eine luftichte Dose füllen. Im Kühlschrank aufbewahren.

38 thoughts on “Spekulatius-Aufstrich”

  13. Oh, you know what happens whenever I buy spekulatius cookies? …I eat them all… There are some very good and cheap in Aldi, but seriously, I cannot come near the stuff… If it weren’t for this small problem I would totally try this! It sounds perfect for Christmas time!
    BTW, I read in one comment you wrote somewhere that you have found chipotle peppers or chipotle powder. Where did you find it? how is it called?

  16. No way! I was totally drooling over this spread the other day, trying to hunt down some sort of recipe and coming up with nothing. This is DEFINITELY going on my to-make list. Thank you so much!!

  18. I haven’t been here since you moved your blog, shame on me! But I love the new digs, looks good!

    Also, this spekulatius stuff looks crazy good. As if your cookies aren’t tantalizing enough, you make this delicious looking butter spread to put on them?! You kill me!

  20. ‘Speculoospasta’ is indeed a very big hit over here in Belgium. And I’m so happy it’s vegan. Teenage girl is actually spreading it as a daily routine on her bread. I think it’s great you invented your own recipe.

  21. cookie spread. I never would have thought of something so yummy tasting in a million years. YUM!

    I’m awarding you the proximity award because I love your blog and think you’re really cool.

  23. Pingback: Truffles and Glutenfree Cookies « seitan is my motor

  24. copied and pasted to a word document; thanks for this, but i can’t read your blog, the snowfall is killing my eyes!

  26. There’s a link to lotus cookies up in the post. These can be substituted and they are available in many countries. Otherwise you could use any spiced cookie. How about gingersnaps or gingerbread cookies? The taste will be different, but that way could make a local version of this.

  27. After I read this, I went to the store and bought it. I had seen it before in the store, but considering it is sugar, more sugar and fat, I didn’t buy it because I had a suspicion I would really like it and eat the whole thing in one sitting… Well, I didn’t do that, but it tastes even better than it sounds!

  29. My hubby just got back from Belgium and brought me a jar of speculoos.I am eating it right out of the jar with a spoon. Cant wait to make it

  30. Made the spread this morning and found it both tasty and wonderfully quick to prepare. I subbed the Lotus cookies for spekulatius just because I had them on hand and added a wee bit more lebkuchen spice. Seemed perfect to me. The gf (vegetarian) commented that it looked a lot like Leberwurst / liver sausage (if LEO isn’t fooling me here) so maybe this something to bring to a potluck party and fool ‘em, hehe…

      • I remember we once took green food colouring to Nutella one memorable trip with the church kids once – some disgusted faces that morning, as one may imagine. Passing off this spread as Leberwurst would certainly be a step up on that particular ladder… – though I must say that I’m not too fond of vegan imitation foodstuff.

        On a different note: does the spread generally firm up a lot once put into the fridge or is this because I measured my powdered sugar _before_ sifting it (hence adding too much)?

  31. The butter is firming up once you put the spread into the fridge. That’s why the spread has a more solid texture. It will get softer once you have warmed it up to room temperature again. Maybe you’ll also want to check out the updated version of this spread made with coconut oil and Lotus cookies (link above on top of the post).

    I must remember that green nutella, would have loved to see those faces.

  32. Making speculoos with my cousin right now!! A friend of mine just spent a semester in France and came home with a few jars of this stuff. It is seriously amazing! Like ground up honey grahams. :P Delicious! I’m so excited for this recipe. Thank you so much for sharing. :D

    • You are right, speculoos are very similar to graham crackers. I made those crackers (for the first time) yesterday and thought “yum, speculoos”.

  33. Pingback: A Homemade Version of the Much-Touted Speculoos a Tartiner (spice cookie spread) « A Little Yumminess

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