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Jump To Recipe Jump To Video Lebanese 7 spice is a fragrant blend that has been a staple in Middle Eastern kitchens for centuries. It’s a mix of warm spices like cinnamon, allspice, and cloves, combined with the earthy flavors of cumin and coriander. Traditionally used to season meats, stews, and grains, this spice blend brings a depth of flavor that’s both comforting and bold. Each household has its own version, but the combination of these seven spices remains the backbone of many Lebanese dishes, giving them their signature warmth and complexity. Making your own Lebanese 7 spice at home is simple, and the freshness you get from toasting and grinding the whole spices is unbeatable. This blend will take your cooking to the next level, whether you’re seasoning roasted vegetables, marinating meat, or adding it to soups. Plus, it stores well in an airtight container, so you’ll have this versatile spice mix ready whenever you need it. Give it a try, and add a touch of Lebanese flavor to your meals! Ingredients: (Make 1 Cup) Allspice, 1 TBSP Coriander Seeds, 1 TBSP Cinnamon Stick, 1 Black Peppercorns, 1 TSP Cloves, 1 TSP Cumin Seeds, 1 TSP Nutmeg, Freshly Grated Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients, except for the nutmeg. Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Grate in the nutmeg. Give it another couple of blitz. Transfer into an airtight container. Store in a cool and dry place. I prefer storing my spices in the freezer. If only you can smell this amazing aroma... Recipe Video:

Jump To Recipe Jump To Video This pumpkin dessert soup is a comforting, creamy treat inspired by traditional Southeast Asian sweet soups, often enjoyed as both a dessert and a cooling snack. While I don’t know its exact origins, versions of this dessert are popular in Nyonya (Peranakan) cuisine, which blends Chinese and Malay influences. Ingredients like pandan leaves, coconut milk, and barley are common in the region, adding a layer of aromatic sweetness to many dishes. Here, the candied winter melon adds a unique texture and flavor, making it a distinctive treat with that signature Southeast Asian flair. The process of making this dessert soup is simple but satisfying. The barley and winter melon simmer with pandan leaves, infusing the base with a light, fragrant sweetness. Then, adding homemade pumpkin puree and a touch of pumpkin spice brings a cozy, seasonal warmth. You can serve like this... The coconut milk rounds it out with a creamy finish, and for a bit of flair, you can chill it overnight, top it with more coconut milk, and finish with a brûléed sugar crust. This not only adds texture but also a beautiful presentation if you’re serving it to friends and family. If you’re curious to try a different kind of pumpkin dessert, this is a wonderful recipe to explore! It’s a delicious way to experience Southeast Asian flavors in a new context, especially if you’re already a fan of pumpkin. Or this... Serve it warm for cozy nights or cold with a brûléed top for an elegant touch. Whether for yourself or to impress guests, this pumpkin dessert soup is worth a try—it’s a perfect blend of traditional ingredients and seasonal comfort. Ingredients: (Serve 4) Water, 2.5L Barley, 100g Candied Winter Melon Coarsely Sliced, 200g Pandan Leaves Tied Into Knots, 10 Pumpkin Puree Homemade , 500g Pumpkin Spice Blend Homemade , 1 TSP Coconut Milk, 200g + More For Brûlée (Optional) Sea Salt, Pinch Granulated Sugar, For Brûlée (Optional) Equipment: Blender / Hand Blender Blow Torch Heavy Pot Directions: Please visit my " How To Make Pumpkin Puree " page for the recipe. Please visit my " Pumpkin Spice Blend " page for the recipe. Combine water, barley, winter melon and pandan leaves in a pot. Turn the heat up to medium-high and bring it up to a simmer. Once it starts to simmer, lower the heat down to low. Cook for 20 mins or until the barley is soft and easily squished by your fingers. Remove and discard the pandan leaves. Add in the pumpkin puree and spice blend. Stir to combine well. Cook for another 5 mins. Remove from heat and add in coconut milk. Stir to combine well. Season with salt. You can serve this hot or cold as it is. Or, you can chill in the fridge overnight. The next day, blitz until smooth with a blender. Transfer to serving glass, filling to about 3/4 way full. Top it with coconut milk and chill until firm. Sprinkle sugar over the top and brûlée with a blowtorch. Enjoy! Both versions taste just as great... A cooling treat for a cozy warm afternoon... Recipe Video:

Jump To Recipe Jump To Video Dalgona coffee, originally from South Korea, took the world by storm with its whipped, frothy texture that sits atop milk. It became especially popular during the pandemic as people experimented with simple ingredients to recreate café-style drinks at home. This recipe takes that same Dalgona trend and gives it a cozy fall twist by incorporating pumpkin spice. The warm, aromatic blend of cinnamon, nutmeg, and cloves adds an autumnal touch to the creamy coffee, making it the perfect drink for those cool, crisp mornings. If you love pumpkin spice and coffee, this Dalgona Pumpkin Spice Coffee is a fun and easy way to combine the best of both. The process is simple: froth up your instant coffee, sugar, and pumpkin spice blend, then pour it over a glass of ice-cold milk. The result is a beautifully layered drink with creamy milk and a rich, spicy coffee foam on top. Give it a try—you’ll love how the flavors of fall come through in every sip, and it’s a great way to bring a seasonal twist to your everyday coffee routine! Ingredients: (Serve 1) High Quality Instant Coffee Preferably Little's , 1 TBSP Pumpkin Spice Blend Homemade , 1 TSP + More For Dusting Demerara Sugar, 1 TBSP Water, To Froth Ice Cubes, A Handful Whole Milk or Any Milk of Your Choice, To Serve Equipment: Milk Frother Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Transfer instant coffee, pumpkin spice and sugar to a glass. Add just enuff water to froth. Froth until foamy with a milk frother. Add some ice cubes to a serving glass. Fill it up with milk to about 3/4 way full. Top it with the froth coffee mixture. Dust some pumpkin spice over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video This whipped pumpkin spice cold brew is a homemade copycat of the popular Starbucks drink—only better. By using fresh pumpkin puree, a homemade pumpkin spice syrup, and your own cold brew, this version brings out deeper, more natural flavors that make every sip a true autumn delight. The whipped cream topping, infused with pumpkin spice blend and gently sweetened, adds a creamy layer that balances the richness of the cold brew. It’s a drink that’s both refreshing and cozy, capturing the essence of fall with every taste. If you love seasonal coffee drinks but want a version that feels a bit more authentic, this recipe is worth a try. With just a few ingredients and a milk frother, you can create a whipped pumpkin cream that tastes fresher and less sugary than the store-bought version. It’s easy to make, beautifully layered, and brings that café experience to your home—perfect for cozy mornings or afternoon pick-me-ups. Give this copycat a go, and you might find yourself preferring it over the original! Ingredients: (Serve 1) Heavy Whipping Cream, 100g Pumpkin Puree Homemade , 1 TBSP Pumpkin Spiced Syrup Homemade , 1/2 TBSP Pumpkin Spice Blend Homemade, 1/2 TSP Ice Cubes, For Serving Cold Brewed Coffee Homemade , 1 Serving Equipment: Milk Frother Directions: Please visit my " Making Cold Brew Coffee At Home " page for the recipe. Please visit my " Pumpkin Spiced Latte " page for the pumpkin puree and spiced syrup recipe. Please visit my " Pumpkin Spice Blend " for the recipe. I am using my milk frother to whip the cream, pumpkin puree, syrup and spice blend together. Whip until soft peaks form, about 1 min. Add some ice cubes to a serving glass. Fill it 3/4 way full with cold brewed coffee. Top it with the whipped pumpkin cream. Dust some pumpkin spice blend over the top. Serve immediately. Cheers! Better than the Green Mermaid... Recipe Video:

Jump To Recipe Jump To Video Eggnog has been around for centuries, with roots tracing back to medieval Britain. Originally called “posset,” it was a warm, creamy drink made with milk, eggs, and ale or wine—something the wealthy could indulge in because milk and eggs were luxuries back then. When the drink made its way to the American colonies, rum became the spirit of choice, and eggnog became a festive staple, especially around the holidays. It’s the kind of drink that has stood the test of time, for better or worse, depending on who you ask! Now, I’ll be honest—despite its history and charm, I’m still not a fan of eggnog. But there’s something about making it from scratch that’s worth appreciating. You get to control the sweetness, richness, and booziness, and it becomes more about the process than the drink itself. The velvety mix of milk, cream, warm spices like cinnamon and nutmeg, and a splash of rum or brandy has a way of bringing cozy, festive vibes to any table. Plus, when chilled overnight, the flavors deepen and mellow out, making it perfect for sharing. So, even if you’re like me and eggnog isn’t your go-to drink, give this recipe a try. Who knows—you might surprise yourself or impress someone who does love it. At the very least, the freshly grated nutmeg and creamy texture are undeniably nostalgic, and it’s a fun way to bring a bit of holiday tradition into your kitchen. If you still don’t love it? Well, at least you gave it a fair shot! Ingredients: (Serve 4) Whole Milk, 500g Heavy Cream, 200g Cinnamon Stick, 1 Cloves, 3 Nutmeg, Pinch + More For Serving Sea Salt, Pinch Pure Vanilla Paste, 1 TSP Egg Yolks, 6 Granulated Sugar, 100g Rum / Cognac / Brandy, 60g or More Equipment: Sauce Pot Directions: In a sauce pot over medium heat, add milk, cream, cinnamon, cloves, freshly grated nutmeg, salt and vanilla. Whisk to combine well. At the same time, whisk together egg yolks and sugar in a large mixing bowl. As soon as bubbles start to form along the sides, remove from heat and ladle in the milk mixture to the yolk mixture, while still whisking. Keep adding and whisking until you have used up almost half of the milk mixture. Pour the tempered yolk mixture into the milk mixture. Turn the heat up to medium and continue whisking until well combined. *Do not bring it up to a simmer.* Remove from heat. As for the rum, you can start with 60g. Taste and adjust if desired. Transfer to a pitcher and chill in the fridge overnight or up to 3 days. It will get better as it ages. Serve with some freshly grated nutmeg. Enjoy. I still dislike eggnog... Recipe Video:

Jump To Video If you’re like me, leftover eggnog is inevitable after the holidays. Instead of letting it sit in the fridge, why not turn it into a cozy treat? Adding eggnog to coffee takes your usual morning brew to the next level—rich, creamy, and spiced just right. And if you’re a fan of moka pots (or curious to try one), this recipe is for you. The moka pot, often called a stovetop espresso maker, is a kitchen gem. It brews bold, strong coffee that’s perfect for pairing with something indulgent like eggnog. The eggnog’s sweetness balances out the coffee’s intensity, while the warming spices (hello, nutmeg and cinnamon) make this feel like the holiday season in a cup. It’s a simple, no-fuss way to create something special with ingredients you already have. To make this, you brew coffee as usual in a moka pot while gently warming up your eggnog on the side. Pour the hot coffee into your mug, top it off with the eggnog, and stir. If you’re feeling fancy, a sprinkle of nutmeg, a cinnamon stick, or even a dollop of whipped cream takes this from weekday coffee to something you’d sip by the fire. It's festive, comforting, and—most importantly—delicious. If you’ve never thought of using leftover eggnog in your coffee, trust me, it’s worth trying. It’s one of those small things that makes mornings feel a bit more special, and the moka pot gives it that café-quality kick without needing fancy equipment. Give it a go and let me know if it earns a spot in your winter coffee rotation! You can get my eggnog recipe here . Recipe Video:

Jump To Video There’s something undeniably soothing about a cup of Earl Grey tea. Its floral notes of bergamot and gentle aroma feel like a warm hug in a mug—perfect for slow mornings or quiet moments of reflection. But when the holiday season comes around, why not take this classic tea up a notch? Enter the Eggnog London Fog—a festive twist that combines the best of Earl Grey and eggnog into one indulgent, creamy drink. The idea came to me when I was thinking about ways to use up leftover eggnog. While eggnog is traditionally paired with coffee or enjoyed on its own, its richness and warm spices make it a fantastic match for the citrusy, floral flavor of Earl Grey tea. The result? A drink that’s smooth, comforting, and indulgent without being overly sweet. Making this drink is as simple as it is satisfying. Start by brewing a strong cup of Earl Grey tea—I like to let the tea steep until it’s bold enough to hold its own against the richness of the eggnog. Then, fill your serving glass about three-quarters full with the tea. Warm and froth the eggnog separately, either in a saucepan or with a milk frother, and pour it over the tea to fill the glass. The final touch is a sprinkle of freshly grated nutmeg on top. The nutmeg isn’t just for garnish—it adds a fragrant, spicy warmth that ties everything together beautifully. What I love most about the Eggnog London Fog is how balanced it is. The tea’s subtle citrus notes cut through the richness of the eggnog, creating a drink that’s both cozy and refreshing. It’s perfect for those chilly winter days when you want something indulgent but not too heavy. And the process of making it—steeping tea, warming the eggnog, and sprinkling nutmeg—is a small ritual that adds to the overall experience. This drink is incredibly versatile, too. Serve it as a morning pick-me-up, an afternoon treat, or even as a cozy dessert alternative after dinner. It’s also a great option for holiday gatherings—imagine serving a tray of these warm, spiced drinks to friends or family while the snow falls outside (or while you pretend it’s snowing, depending on where you live!). Whether you’re a fan of traditional London Fogs or simply looking for a new way to enjoy eggnog, this recipe is a must-try. It’s festive without being fussy, indulgent without being overwhelming, and it’ll quickly become one of your favorite seasonal drinks. Give it a try, and let the Eggnog London Fog bring a little extra warmth and cheer to your holiday season. You can get my eggnog recipe here . Recipe Video:

Jump To Recipe Jump To Video Red bean paste, or Koshian (こしあん), is one of those simple yet deeply comforting staples in Japanese sweets. Unlike its chunkier counterpart Tsubuan (つぶあん), which retains whole azuki beans, Koshian is silky smooth and velvety, making it perfect for delicate pastries, mochi, and anko-filled breads. Soaked overnight... The process is simple—just slow-cooked azuki beans, sugar, and a pinch of salt—but the result is something truly special. There's a deep, natural sweetness from the beans, balanced by just the right amount of seasoning, making it versatile for both traditional and modern treats. Mash to your desired consistency... Koshian has a long history in Japanese cuisine, dating back centuries to when red beans were first introduced to Japan from China. Over time, the process of refining azuki beans into a fine, smooth paste became a hallmark of wagashi (traditional Japanese sweets). You’ll often find Koshian inside dorayaki, taiyaki, manju, and even delicate yokan. But for me, one of the simplest and most satisfying ways to enjoy it is as an Ogura Toast—a thick slice of buttered toast generously spread with red bean paste, a specialty of Nagoya. The combination of the sweet bean paste and salty, melty butter is pure comfort. Ogura Toast... If you’ve never made red bean paste at home, this is your sign to give it a try. It requires just three ingredients and a bit of patience, but the reward is a homemade spread that’s leagues better than store-bought versions. Whether you use it in desserts, pair it with toast, or even mix it into lattes, Koshian is a must-have for anyone who loves Japanese flavors. Give it a go—you might just find yourself making it again and again! Ingredients: Good Quality Azuki Beans, 150g Granulated Sugar, 100g Sea Salt, Pinch Equipment: Heavy Sauce Pot Directions: Soak the red beans with water in a large bowl overnight. Make sure the red beans are fully submerged. The next day, drain and discard the soaking liquid. Transfer the beans to a heavy sauce pot. Add just enuff water to fully submerge the beans. Bring it up to a simmer over medium heat. Cover and cook for about an hr or until the beans are soft, or can easily be squashed by your fingers. Stir occasionally to prevent burning. Add just enuff hot water to fully submerge the beans if necessary. Once the beans are soft, add in sugar and salt. Stir to combine well and until the sugar has completely dissolved. Taste and adjust for seasoning with sugar. Continue stirring and cooking until the liquid has almost evaporated. Remove from heat and transfer to a large mixing bowl. Mash with a fork to your desired consistency, or you can use a stick blender. I like to spread the koshian on some toast and top it with salted butter to make an Ogura Toast. Simply yummilicious... The combination of sweet, savory and buttery... Recipe Video:

Jump To Recipe Jump To Video Osmanthus tea (桂花茶) is a delicate and aromatic herbal infusion, enjoyed in Chinese culture for centuries. Known for its light floral fragrance and natural sweetness, this tea is often associated with detoxification, digestion, and relaxation. Osmanthus flowers are commonly used in traditional Chinese medicine (TCM) and are believed to help clear heat from the body, improve digestion, and promote healthy skin. The addition of jujubes (Chinese red dates) not only enhances the tea’s natural sweetness but also adds a subtle earthy depth, making this a perfect post-festive detox—especially after indulgent mala hot pots and Lunar New Year feasts. What makes this tea special is its multiple brews—the first steep is meant to "wash" the flowers, allowing the next infusion to be more refined and flavorful. The combination of dried osmanthus and jujubes results in a brew that is floral, slightly fruity, and naturally calming. Unlike stronger teas like black or green tea, this infusion is caffeine-free, making it a great choice for winding down in the evening. The golden hue and soothing aroma make it not just a drink, but a sensory experience—one sip, and you’re instantly transported to a peaceful tea house in autumn, surrounded by the gentle scent of blooming osmanthus. If you’ve never tried osmanthus tea, this is a great place to start. It’s incredibly easy to prepare, requiring only a few simple ingredients, yet the results are wonderfully comforting and nourishing. Whether you enjoy it hot or chilled, this tea is a fantastic way to reset your body and mind after rich meals. Plus, its light floral fragrance pairs beautifully with pastries, dim sum, or even just quiet moments of reflection. If you need a break from heavy, spicy flavors, a cup of osmanthus tea is the perfect way to refresh and restore balance. Ingredients: (Serve 2) Dried Osmanthus Flowers, 1 TBSP Jujubes Deseeded, 5 Boiling Water, 500g Equipment: Teapot / Sauce Pot Directions: I am using my Hario ChaCha Kyusu Maru teapot. If you do not have 1, you can do this in a sauce pot. Bring 500g of water to a boil. Remove from heat. Add in the osmanthus flowers and jujubes. Cover and steep for 5 mins. Drain and reuse the osmanthus and jujubes in 500g of boiling water. Cover and steep for 8 to 10 mins. This is to "wash" the flowers. If you are using a teapot, add osmanthus flowers and jujubes into the infusion basket. Pour in 500g of boiling water. Cover and infuse for 5 mins. Pour out the 1st brew while reserving the osmanthus and jujubes in the infusion basket. Add another 500g of boiling water. Cover and steep for 8 to 10 mins. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Rendang has long been a dish that symbolizes patience and tradition, slow-cooked to perfection with layers of deep, aromatic flavors. Traditionally, making rendang involves constant stirring and careful heat control, ensuring that the coconut milk and spices transform into that signature thick, caramelized coating. But let’s be honest—life gets busy, and standing over a hot stove for hours isn't always an option. That’s why I decided to adapt my method, using a slow cooker to take care of most of the heavy lifting while still staying true to the flavors and textures that make rendang special. This version still honors the rich heritage of rendang, believed to have originated from the Minangkabau people of Indonesia, later becoming a beloved staple in Malaysia and Singapore. The slow cooker allows the beef to gently braise in coconut milk and rempah (spice paste), soaking up all the flavors over time. Once it’s tender, a final reduction on the stove helps achieve that deep brown, almost dry consistency that defines a proper rendang. And because I love a little twist, I serve mine with oven-baked mashed potatoes instead of the usual rice—it’s rich, creamy, and soaks up that glorious rendang sauce beautifully. If you’ve always wanted to try making homemade rendang but felt intimidated by the process, this is your chance. The slow cooker does the work while you go about your day, filling your kitchen with an irresistible aroma. Whether it’s for a cozy meal or a special occasion, this dish brings the soulful, comforting taste of rendang to your table with much less effort. So give it a go—you might just find yourself making rendang more often than you ever imagined! Ingredients: (Serve 8) Beef: Beef Chuck Diced, 500g Beef Short Ribs, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP Rempah & Stew : Dried Chilies, 20g Shallots, 8 Garlic, 5 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 3 Stalks Kaffir Lime Leaves, 4 Coconut Milk, 400g Coconut Cream, 400g Bay Leaves, 2 Spice Blend: Coriander Seeds, 1 TBSP Cumin Seeds, 1 TBSP Fennel Seeds, 1 TBSP Rendang: Kerisik Homemade , 1 TBSP Tamarind Juice, 1 TBSP Gula Melaka, 1 TBSP Oven Baked Mashed Potatoes Homemade , For Serving Scallions Coarsely Sliced, For Garnishing Equipment: Blender Heavy Pot Spice Grinder Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Directions: Please visit my " Daging Rendang " page for the kerisik recipe. Please visit my " Oven Baked Mashed Potatoes " page for the recipe. Prepare the beef. Season the beef with salt, pepper and mushroom powder. Mix to combine well. In a skillet over medium heat, add oil. Once the oil is heated up, add in the chuck. Sear until crispy brown on all sides. Transfer to a slow cooker. Followed by the short ribs as well. Prepare the rempah and stew. Soak dried chilies in some hot water until hydrated. Deseed the dried chilies; drain and reserve the soaking liquid. Transfer the chilies, some of the soaking liquid and the rest of the ingredients (except coconut milk, cream and bay leaves) to a blender. I am just using my hand blender to blitz everything until smooth. Set it aside until ready to use. In the same skillet over medium heat, deglaze with the remaining soaking liquid. Add in the rempah. Continue stirring and cooking until the rempah is slightly reduced and thickened. It should turn a darker shade of red. Add in coconut milk and coconut cream. Stir to combine well. Carefully transfer everything to the slow cooker. Add in the bay leaves and stir to combine well. Cover and cook on high for 8 hrs or until the beef is soft and tender. *If you do not have the time, you can do this in a pressure cooker for 1 to 1.5 hrs.* In the meantime, prepare the spice blend. In a skillet over medium heat, add coriander, cumin and fennel. Toast until aromatic. Transfer to a spice grinder and blitz until powder forms. Set it aside until ready to use. Prepare the rendang. After 8 hrs, transfer the beef stew to a heavy pot over medium heat. Add in the spice blend, karisik, gula melaka and tamarind juice. Stir to combine well. Bring it up to a simmer. Cover and cook until thickened. *Stir frequently to prevent burning.* The stew should turn a dark shade of brown. The liquid should almost evaporate, forming a thick paste. I like to remove the pot from heat, pull the chuck apart into smaller pieces and discard the bones. Return to heat. Taste and adjust for seasonings with gula melaka and salt. Serve with some oven baked mashed potatoes. Garnish with some scallions. Serve immediately. Mashed potatoes and rendang work so well together... Recipe Video: