Spéculoos Celaya Chocolate - Valrhona | Les Gastronomes

Spéculoos Celaya Chocolate - Valrhona

Les Gastronomes

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
Blender

 

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.

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