A recipe from Joseph Trotta.2 Spéculoos or 1 Dry Amaretti (20-25 g)
10 cl CELAYA (click here to order)
8 cl Cold milk
3 cl Cold espresso (optional)
Q.S Ice cube
Crush the biscuits and place the crumbs in a blender bowl.
Add the Celaya, the cold milk, and the espresso if using.
Add a few ice cubes.
Blend for 10-15 seconds and pour into a glass.