Festive creamy blend of cookie crumbs and spices, ideal for toast, waffles, or dips.
# What You Need:
→ Base
01 - 1 cup speculoos or gingerbread cookies, finely crushed
02 - 1/2 cup unsalted butter, softened
03 - 2 tablespoons sweetened condensed milk
04 - 2 tablespoons whole milk
→ Spices & Flavors
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/2 teaspoon vanilla extract
09 - Pinch of salt
# How to Make It:
01 - Pulse the cookies in a food processor until they become fine crumbs.
02 - Add softened butter, sweetened condensed milk, whole milk, cinnamon, nutmeg, ginger, vanilla extract, and salt to the cookie crumbs.
03 - Process until the mixture is smooth and creamy, scraping down the sides as necessary.
04 - Taste and adjust spices or sweetness as desired.
05 - Transfer the spread to an airtight jar and refrigerate for at least 30 minutes to thicken before serving.
