Spiked Biscoff Milkshake
This rich, creamy Spiked Biscoff Milkshake is the ultimate adult dessert cocktail when you want to treat yourself to something sweet, boozy, and completely over-the-top. We blend creamy vanilla ice cream with crushed spiced Biscoff cookies, nutmeg, coconut milk, and a generous pour of bourbon cream and white rum. It is thick, decadent, and the perfect party-ready drink to cap off a great dinner or sweeten up a weekend gathering.
Looking for more ways to use Biscoff? Also check out my Biscoff Cheesecake and No Churn Biscoff Ice Cream. For more boozy dessert ideas and recipes, check out my roundup, Chill Out With These 28 Frozen & Boozy Adult Treats!
What makes this boozy shake special is the balance of warm, spiced cookies with cold milk, cream, and spirits. Lotus Biscoff cookies bring that signature caramelized cinnamon-ginger crunch, while rich vanilla ice cream and coconut milk create an ultra-smooth, frosty milkshake that stays thick.
Velvety bourbon cream liqueur adds notes of oak and vanilla, while a splash of clean white rum adds a crisp, high-proof kick to cut through the rich sweetness. Poured into chilled jars and crowned with fluffy whipped cream and extra cookie crumbles, every sip is pure dessert bliss.
Why you’ll love this milkshake:
Ingredients you’ll need to make a Spiked Biscoff Milkshake:
Be sure to check out the full recipe and ingredient list below
- Lotus Biscoff Cookies: The signature spiced speculoos base; crushed to infuse sweet caramelized sugar, cinnamon, and crunchy texture throughout the shake.
- Vanilla Ice Cream: The dense, frozen core that gives the milkshake its classic thick, frosty consistency and sweet creaminess.
- Vanilla Extract: Amplifies the sweet dairy notes and rounds out the alcohol’s edge.
- Ground Nutmeg: Introduces cozy, woodsy baking spice that complements the bourbon notes and cookies.
- Coconut Milk: The blending liquid that loosens the dense frozen cream so the blender (paid link) blades spin easily without thinning the milkshake.
- Bourbon Cream Liqueur: Delivers rich dairy cream layered with sweet bourbon notes of oak, caramel, and vanilla.
- White Rum: The high-proof spirit that cuts through heavy ice cream.
- Whipped Cream Topping: Adds an airy, light crown that slowly melts into the frozen shake as you drink.
How to make a Spiked Biscoff Milkshake:
Prep the Cookies: Begin by crumbling the Lotus Biscoff cookies by hand or with the bottom of a glass, then set aside (reserve a handful for topping). You can also put the Biscoff cookies in a zip-top bag and gently crush them with a rolling pin to create coarse crumbles.
Blend the Shake: Add the coconut milk, bourbon cream, white rum, vanilla extract, ground nutmeg, vanilla ice cream, and most of the crumbled Biscoff cookies to a high-powered blender (paid link). Secure the lid and blend on medium-high speed for 45 to 60 seconds until completely smooth and thick.
Garnish and Serve: Pour the blended milkshake evenly into large chilled drinking glasses or jars. Top each glass with a generous swirl of whipped cream, then finish with the reserved Biscoff cookie crumbles. Serve immediately with wide straws or spoons.
Tips
- Freeze the Glasses: Place your milkshake glasses or jars in the freezer for 15 minutes before blending. Frosted glassware prevents the boozy shake from melting too quickly as you sip.
- Blender (paid link) Pitcher (paid link) Capacity: Check your blender (paid link)‘s liquid capacity; if it holds under 72 oz, measure out half the ice cream and liquids to blend in two seamless batches.
- Liquids First: Pour the coconut milk, bourbon cream, and white rum into the bottom of the blender (paid link) canister before adding the ice cream and cookie crumbs so the blades catch the liquid right away.
- Soft Scoop the Ice Cream: Let the ice cream sit on the counter for 3 to 5 minutes, so it is scoopable before adding it to the blender (paid link) jar; this helps the blender (paid link) incorporate the coconut milk without needing extra liquid.
- Cookie Butter Swirl: For extra decadence, microwaveĀ 3 tablespoons of smooth Biscoff cookie butterĀ for 15 seconds, then drizzle it along the inside walls of each serving glass before pouring in the shake.
- Spirit Swaps: If you don’t have bourbon cream, substitute Irish cream liqueur (like Baileys) 1:1. You can also replace white rum with spiced rum, dark rum, or a straight pour of bourbon.
- Non-Alcoholic Version: Omit the bourbon, cream liqueur, and white rum entirely, and replace them with Ā½ cup whole milk or oat milk plus 2 tablespoons melted Biscoff cookie butter spread.
- Non-Dairy / Vegan Alternative: Swap the vanilla ice cream for dairy-free vanilla oat milk ice cream, replace the bourbon cream with vegan coconut or almond cream liqueur, and use dairy-free whipped topping.
- Best Enjoyed Fresh: Milkshakes with alcohol melt faster than traditional shakes because alcohol has a lower freezing point. For the best frosty texture, blend and serve immediately.
Make-Ahead, Storage, & Reblending Tips
- If prepping for a party 1 to 2 hours ahead of time, pour the blended shake into an airtight pitcher (paid link) or freezer-safe container and freeze. Let it sit at room temperature for 5 to 8 minutes, then stir quickly before pouring and garnishing.
- If you have leftover milkshake, pour it into an airtight freezer container or wide-mouth mason jar (paid link) and freeze for up to 2 weeks. You can also pour it into popsicle molds or an ice-cube tray and freeze. Thaw slightly to enjoy as spiked ice pops, or drop the frozen cubes back into a blender (paid link) with a splash of milk.
- The alcohol keeps the mixture from freezing into a rock-hard block. To reblend after freezing, let it sit on the counter for 5 to 10 minutes, then reblend with 2 tablespoons of coconut milk or stir vigorously with a spoon to restore the creamy texture. Do not heat or microwave.
Spiked Biscoff Milkshake
Make a Spiked Biscoff Milkshake! A boozy, creamy blend of vanilla ice cream, Lotus Biscoff cookies, bourbon cream, rum, and warm nutmeg.
- Total Time: 6 minutes
- Yield: 4 1x
Ingredients
- 12 Lotus Biscoff cookies, crumbled and divided
- 1/3 cup coconut milk
- 4 oz bourbon cream liqueur
- 2 oz white rum
- 1 tbsp vanilla extract
- 1/2 tbsp ground nutmeg
- 5 cups vanilla ice cream
- Whipped cream topping (for garnish)
Get Recipe Ingredients
Instructions
- Begin by crumbling the Lotus Biscoff cookies by hand or with the bottom of a glass, then set aside (reserve a handful for topping). You can also put the Biscoff cookies in a zip-top bag and gently crush them with a rolling pin.
- Add the coconut milk, bourbon cream, white rum, vanilla extract, ground nutmeg, vanilla ice cream, and most of the crumbled Biscoff cookies to a high-powered blender (paid link). Secure the lid and blend on medium-high speed for 45 to 60 seconds, until completely smooth and thick.
- Pour the blended milkshake evenly into large, chilled drinking glasses or jars. Top each glass with a generous swirl of whipped cream, then finish with the reserved Biscoff cookie crumbles. Serve immediately with wide straws or spoons.
Notes
Freeze the Glasses: Place your milkshake glasses or jars in the freezer for 15 minutes before blending. Frosted glassware prevents the boozy shake from melting too quickly as you sip.
Blender (paid link) Pitcher (paid link) Capacity: Check your blender (paid link)’s liquid capacity; if it holds under 72 oz, measure out half the ice cream and liquids to blend in two seamless batches.
Liquids First: Pour the coconut milk, bourbon cream, and white rum into the bottom of the blender (paid link) canister before adding the ice cream and cookie crumbs so the blades catch the liquid right away.
Soft Scoop the Ice Cream: Let the ice cream sit on the counter for 3 to 5 minutes so it is scoopable before adding it to the blender (paid link) jar; this helps the blender (paid link) incorporate the coconut milk without needing extra liquid.
Spirit Swaps: If you don’t have bourbon cream, substitute Irish cream liqueur (like Baileys) 1:1. You can also replace white rum with spiced rum, dark rum, or a straight pour of bourbon.
Non-Alcoholic Version: Omit the bourbon, cream liqueur, and white rum entirely, and replace them with Ā½ cup whole milk or oat milk plus 2 tablespoons melted Biscoff cookie butter spread.
Non-Dairy / Vegan Alternative: Swap the vanilla ice cream for dairy-free vanilla oat milk ice cream, replace the bourbon cream with vegan coconut or almond cream liqueur, and use dairy-free whipped topping.
Nutrition
- Calories: 540
- Sugar: 46 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Trans Fat: 0.4 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
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