Sweet Spreads For Bread

Don't stop at Nutella when there are all these options

Yes, Nutella is the stuff of dreams—no argument there—but it's just the first chapter in an encyclopedia of sweet spreads adored around the world. Whether it's for dessert or a breakfast of champions, these internationally loved ingredients are the right ways to spread the love.

Moroccan Amlou

A sweet, toasty spread made from argan nut oil, honey and almonds, amlou is like a silky nut butter. It's traditionally served in the mornings with beghrir, spongy semolina pancakes or flatbread (the bread gets dipped into the amlou, not spread on top).

Southeast Asian Srikaya

Srikaya, also called kaya, is a curd-like coconut milk jam made with eggs, sugar and coconut cream. Sometimes it's augmented with pandan leaves or juice, which gives it a pastel-green color. Rich and custardy, it's great inside a steamed bun, slathered on buttered toast or paired with glutinous rice.

Sicilian Pistachio Paste

Sicily is famous for its pistachios, particularly the purple-hued gems from the town of Bronte in the shadow of Mount Etna. Pistachio is a beloved ingredient throughout the island's cuisine, from sweet to savory, but it's the intense sweetened pistachio paste that's its crowning glory. Whether piped into flaky pastry or cannoli shells, whipped into homemade ice cream, or savored by the spoonful, this paste will make you feel like you're tasting pistachio for the first time.

Mexican Cajeta

Just as Nutella is synonymous with hazelnut and cocoa, Mayca is the definitive brand of cajeta, a slow-cooked Mexican goat's-milk spread. It's a toffee-like, drizzly dessert dip that's dreamy on ice cream, fruit or nuts. You can also try making your own: Because goat's milk is less likely to curdle than cow's milk, it's actually easier to prepare than its relative, dulce de leche.

Belgian Biscuit Spread

The most famous brand of Belgian biscuit spread, also called speculoos cookie butter, is Lotus Biscoff Spread. (Yes, Trader Joe's has a version, but Lotus is the original, packed with a distinct caramelized, spice cookie taste.) In Belgium and the Netherlands, speculoos used to be reserved for winter, but now it's enjoyed year-round. Try it on toast alongside coffee for a midafternoon sugar rush.