Colac Speculoos Topping Sauce is spiced biscuit in a bottle. Almost half of it, 48%, is speculoos biscuit, so what you taste is the biscuit itself: candi sugar, cinnamon and warm speculoos spices.

It is a pourable sauce made in Belgium, in a 1kg bottle with an anti-drip cap. There is no milk in the recipe and it is suitable for vegans as well as vegetarians, which makes it an easy pick for a dairy-free sundae. It does contain wheat, from the biscuit.

What Is Speculoos? 

Speculoos is a crisp, spiced Belgian biscuit. It is baked from wheat flour, sugar, candi sugar syrup and cinnamon, and that biscuit is the first ingredient here. Colac blends it with rapeseed oil, sugar and more speculoos spice, so the sauce keeps the flavour of the biscuit rather than borrowing a speculoos flavouring.

Serving Ideas 

Our two favourite serves are a latte topped with cream and a scoop of vanilla gelato, each finished with a ribbon of sauce. Beyond those, pour it over pancakes, cheesecake and cakes, or blend it into a milkshake or a frappé. Fit our pump dispenser, made for the Colac topping sauces, if it is on the menu all day. Store the bottle dark and dry at up to 25°C; unopened, it keeps for 18 months.

Pairings and Ideas 

Speculoos sits well with coffee, apple, pear, vanilla and cream.

• Speculoos latte with whipped cream
• Vanilla gelato with speculoos sauce and biscuit crumb
• Speculoos cheesecake
• Apple pancakes with speculoos sauce
• Pear and speculoos waffle
• Speculoos milkshake