While in Antwerp I was doing some grocery shopping at the supermarket when I spotted this lovely box of gluten free Speculoos biscuits on the shelf. I would always see my husband craving for the regular ones so it was finally my opportunity to try them! If you don’t know what Speculoos is, these are shortbread biscuits with cinnamon, cloves, nutmeg, brown sugar, cardamom, among other spices, similar to a Christmas shortbread.
The box had this message on the side: “The little pleasures in life are a touch of oooom mixed with a pinch of mmmmm and a dash of yuhm, and many other special ingredients only you know about”. Well, these biscuits are mmmm, yuhmmm, oommm indeed and I think that would be the best description for it; my husband was right. Needless to say this brand is called Little Pleasures.
So in this edition of Tea and Cake (that I should have called Tea and Biscuits instead), I married a black, malty, full bodied Assam with the Speculoos biscuits and the combination was absolutely delicious! It was like tasting a Masala Chai and if you think about it, it actually is. The spices in both the tea and the biscuits are mostly the same. But don’t worry, if you don’t have Speculoos, find a good Assam or any robust black tea and accompany it with some ginger or spiced cookies, and you will see the result!
This time I also added soy milk to my Assam (a lighter version of a builders tea) just to add creaminess to it and have a bit of contrast with the crunchiness of the biscuits.
I had a sip of my tea, then I had a cookie, then another sip and so on until the cup and the box were both empty.