Biscoff Malt Milkshake

Biscoff Malt Milkshake
Prep time: 15 minutes (plus freezing time)
Serves: 4
INGREDIENTS
For the rims
4 Lotus Biscoff Biscuits
2 tbsp Lotus Biscoff Topping
For the milkshake
100g Lotus Biscoff Smooth Spread
120ml SpinneysFOOD Fresh Full Fat Milk
75g malted milk powder (Horlicks classic malt)
½ tsp vanilla extract
2-3 tbsp Philadelphia Cream Cheese, room temperature
1½kg SpinneysFOOD Madagascan Vanilla Beans
Ice Cream
To serve
150g whipped cream
4 Maraschino cherries
2 tbsp sprinkles
METHOD
1 Crush the biscuits and spread on a plate. Spread a little of the topping over the rims of 4 tall milkshake glasses. Roll the rims in the crushed biscuits. Drizzle the topping inside the milkshake glasses then place the glasses in the
freezer for 30 minutes.
2 Place the Lotus spread, milk, malted powder, vanilla extract and cream cheese in a blender. Blitz on a high-speed until a smooth thick paste forms. Add all the ice cream to the blender, if it is large enough, and blend until just combined. Pour the thick milkshake into the prepared glasses.
3 Top with the whipped cream, a cherry and some sprinkles.