At Edill's Coffee House in Scarborough, we're known for our cozy vibes and innovative drinks.
And nothing screams 'Edill's' quite like our Lotus Biscoff Milkshake.
Forget those overly sweet, artificial-tasting milkshakes—we're about crafting an experience.
This isn't just a milkshake; it's a symphony of textures and flavors, a dance between the spicy warmth of cinnamon and the caramelized sweetness of Biscoff.
We start with a base of creamy vanilla ice cream, the kind that melts just so on your tongue.
But the real magic happens with our homemade Lotus Biscoff syrup.
Yes, it takes a few extra minutes, but trust us, skipping the store-bought stuff is non-negotiable.
Our syrup captures the true essence of those iconic cookies, the deep caramel notes and subtle spice that make them so addictive.
And of course, crushed Biscoff cookies add a delightful crunch, completing the experience.
This milkshake is more than just a sugar rush; it's an ode to balance.
We're talking about the contrast between the smooth, velvety texture of the ice cream and the satisfying bite of the cookie crumbles.
It’s the way the cool vanilla complements the warm, spicy notes of the Biscoff.
The aroma alone is enough to transport you to our corner cafe, the scent of freshly brewed coffee mingling with the sweet aroma of caramelized sugar and cinnamon.
And if you want to kick it up a notch, try adding a shot of espresso! We can't wait to share our secret recipe with you.
Come, let's whip up some magic!
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
30m
In a food processor, pulse the Lotus Biscoff cookies until they are finely crushed. You can also place the cookies in a zip-top bag and crush them with a rolling pin.
In a medium saucepan, combine the crushed cookies, water, granulated sugar, brown sugar, vanilla extract, and salt.
Bring the mixture to a simmer over medium heat, stirring constantly until the sugar is dissolved and the mixture thickens slightly. This should take about 5-7 minutes.
Remove the saucepan from the heat and let the syrup cool completely. Once cooled, strain the syrup through a fine-mesh sieve to remove any remaining cookie particles. This will give you a smoother syrup. Save the strained cookie bits for other fun desserts.
Pour the strained syrup into an airtight container and store in the refrigerator for up to 2 weeks.
In a blender, combine the vanilla ice cream, whole milk, and Lotus Biscoff syrup. Blend until smooth and creamy. Don't over-blend, or the milkshake will become too thin.
Pour the milkshake into a tall glass. Top with whipped cream, if desired.
Sprinkle the crumbled Lotus Biscoff cookies over the whipped cream or directly onto the milkshake. Serve immediately and enjoy the symphony of flavors!
A caffeinated twist on our signature milkshake! Perfect for that extra boost of energy.
Indulge in plant-based goodness with this creamy and delicious vegan version.
1For an even richer flavor, toast the Biscoff cookies lightly before crushing them for the garnish. The warmth enhances their caramelized notes.
2Don't be afraid to experiment with spices! A pinch of cinnamon or nutmeg in the syrup can add a lovely depth.
3If your milkshake is too thick, add a splash more milk. If it's too thin, add a few more ice cubes and blend briefly.
1Over-blending the milkshake can result in a thin, watery consistency. Blend just until smooth.
2Using low-quality ice cream will compromise the overall taste and texture. Opt for a premium brand for the best results.
This recipe captures the essence of Edill's Coffee House in Scarborough. Authenticity isn't just about ingredients; it's about place.
Friends, let's embark on a journey. Not just any journey, but a pilgrimage to the heart of decadence, reimagined. We're recreating Cafe Wanoka's legendary Tofu Cheesecake Slice, a Scarborough treasure. Now, I know what you're thinking: tofu? Cheesecake? Trust me. This isn't your average vegan dessert. This is a symphony of textures and flavors, a testament to what's possible when culinary curiosity meets meticulous technique. Imagine this: you walk into Wanoka, the air thick with the aroma of freshly brewed matcha and subtle spices. The display case gleams, showcasing rows of these ethereal slices, each one a promise of creamy bliss. The first bite? A revelation. The silken tofu base, surprisingly rich, melts on your tongue, followed by the bright tang of lemon and the subtle warmth of vanilla. The graham cracker crust, buttery and crisp, provides the perfect counterpoint. It's a dance of sweet and savory, light and decadent, healthy and… well, let's just say soul-satisfying. This isn't just a recipe; it's a masterclass. We'll be making every component from scratch, from the velvety tofu filling to the golden graham cracker crust and the bright raspberry sauce. We'll explore the secrets of achieving the perfect texture, the delicate balance of flavors, and the art of presentation. This is about understanding the 'why' behind each step, so you can adapt and innovate in your own kitchen. This isn't just about recreating a slice of cheesecake; it's about unlocking a new level of culinary confidence. Forget store-bought shortcuts; we're building flavor from the ground up. I promise you, the effort is worth it. Let's get started and bring a taste of Wanoka into your home!
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