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Jump To Recipe Jump To Video Someone told me that she doesn't drink coffee. But if she chooses to drink, she would only drink white mocha. It sounds super intriguing to me. Everybody knows mocha, but a white mocha? Of cos you can just add some good quality white chocolate chips into a serving cup and top it off with some coffee and frothed milk. But I wanna try something different. I tend to look at food or beverage and think of ways to improve it in terms of texture and flavors. I know, sometimes I am a bit adventurous. But if a dish is perfect, I would very much rather keep its originality. Anyway, cheers! Ingredients: (Serve 2) White Chocolate Truffles: High Quality White Chocolate Preferably Callebaut or Valrhona, 150g Heavy Whipping Cream, 60g Unsalted Butter, 15g Sea Salt, Pinch Pure Vanilla Paste, 1/2 TSP Mocha: Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Oat Milk Homemade or Any Desired Milk, 320g Raw Cacao Nibs, For Garnishing Equipment: V60 Coffee Brewer Milk Frother Double Boiler Directions: Prepare the white chocolate truffles. Add everything to a double boiler. Stir until everything has melted and is well combined. Add salt and vanilla. Give it a final stir. Remove from heat and set aside to cool down. Cover with cling film, making sure it is touch the mixture. Chill in the fridge overnight. The next day, divide and weigh the chocolate into 15g each. I managed to get 14.5, so I devoured the 0.5. Roll each portion into a ball. Cover and chill in the fridge until ready to use. Prepare the mocha. I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee into the center of the filter. Create a small well in the center. Bloom the coffee with 40g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Swirl and allow the coffee to drip. While the coffee is dripping, froth the milk with a milk frother. Add the truffles into individual cups. Pour in the coffee and the milk. Top it off with any leftover milk foam with a garnish of cacao nibs. Serve immediately. Give it a stir before drinking. Cheers! See that fat? That is cocoa butter. Make sure you're using good quality white chocolate... Recipe Video:

Jump To Recipe Jump To Video I have been thinking about this idea for quite a while after my biscoff coffee creation. Today, I finally gave it a shot. To be honest, I like it. The cookies just melt away and it goes so well with the coffee, cream and milk concoction. When it comes to cookies and cream, please give Hydrox a try. Once you do, you will never look at Oreo the same way again. Yes, it is that good. Cheers! Ingredients: (Serve 2) Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Oat Milk Homemade or Any Desired Milk, 320g Cookies & Cream Preferably Hydrox , 5 Less or More Equipment: V60 Coffee Brewer Milk Frother Sauce Pot Directions: I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee into the center of the filter. Create a small well in the center. Bloom the coffee with 40g of boiling water. Gently swirl the brewer and sit for 30 seconds. After 30 seconds, pour the remaining 160g of boiling water. Allow the coffee to drip. While the coffee is dripping, add milk to a sauce pot. Separate the cream from the cookies. Add the cream to the milk and turn the heat up to medium. Stir until the cream is fully incorporated. Transfer the milk mixture to a milk frother and froth until frothy and foamy. Break the cookies into pieces and add them to individual serving cups. Add in the coffee and the milk mixture. Top it off with any leftover milk foam with more cookie crumbs. Serve immediately. Cheers! Cheers! The combination just makes sense... Recipe Video:

Jump To Recipe Jump To Video As you all know, I have been battling chronic gout arthritis since I was 16 years of age. I am glad that I am able to find the right doctor back in 2018-ish. He prescribed me a different medication and taught me what to eat and what not to eat based on my blood type and DNA, rather than the regular generic list of food. There's something very hearty about barley and amaranth... 1 of which is barley beverage. Barley has been used for thousands of years in our foods and beverage, not just porridge. I researched more and I found amaranth. It turns out that amaranth has loads of health benefits as well. So I thought why not combine the 2 of them and make this nourishing beverage? You can serve this hot or cold; they taste great either way. Ingredients: (Serve 2) Water, 1L Barley, 50g Amaranth, 20g Candied Wintermelon, 10g Rock Sugar, 10g Adjust To Preference Equipment: Sauce Pot Directions: Add everything into a sauce pot. Bring the heat up to medium high and bring it up to a boil. Turn the heat down to low and simmer for about 15 to 20 mins or until the barley is breakable with ease. Remove from heat and transfer to serving cups. You can serve it hot or cold. Cheers! Recipe Video:

Jump To Recipe Jump To Video It is this time of the year when hot chocolate, mulled wine and eggnog are a thing. Well, I can have a cup of hot chocolate whenever I feel like it or when I am not in the mood for coffee. Let's kick off with a French hot chocolate. I bet you have seen TikTok videos or YouTube shorts about this specific hot chocolate. It is served with a giant blop of whipped cream. I added some instant coffee to intensify the depth of flavors. You can omit it entirely if desired. You can also skip the sugar and use milk chocolate instead of 70% dark chocolate. Don't just stick to recipes, remove the ingredients you dislike and replace them with the ones that you like and enjoy eating. Be bold and creative! Ingredients: (Serve 1, sadly) High Quality Dark Chocolate 70% Preferably Callebaut or Valrhona, 100g Oat Milk Homemade / Milk, 180g Heavy Whipping Cream, 30g + 200g Icing Sugar, 1 TBSP Adjust To Your Preference Instant Coffee Preferably Little's , 1 TBSP Sea Salt, Pinch Pure Vanilla Paste, 1 TSP Equipment: Sauce Pot Hand / Stand Mixer Double Boiler Directions: Melt chocolate in a double boiler. Remove from heat and set it aside. In a sauce pot over medium heat, add milk, 30g of cream and sugar. Stir to combine well. Once bubbles start to form along the edges, remove from heat and mix into the melted chocolate, 1/3 portion at a time until fully incorporated. Add in coffee and salt. Stir to combine well and return to the double boiler. Cook until everything is dissolved and well combined. Pass it thru' a sieve over a pitcher. Add 200g of heavy whipping cream to a large bowl. Whip until soft peaks form with a hand or stand mixer. Add in vanilla paste and continue whipping until stiff peaks. Pour the hot chocolate into serving cups. Spoon as much whipped cream as desired onto the hot chocolate. Serve with more whipped cream on the side. Chocolatelicious! Recipe Video:

Jump To Recipe Jump To Video This is by far one of the easiest and simplest ways to make cold brew coffee at home without any fancy gadgets. It does require patience. I usually do this with an average ground coffee and I also do it in a large batch. A batch that can last me for an entire week. Cold brew coffee is actually brewing coffee in the water at room temperature over time. The ground coffee will "ferment" the water leaving behind a dark, rich, aromatic cold brew coffee. It even leaves an aftertaste in your mouth for some time. The great thing about this cold brew coffee is that you can mix it up in whatever ways you desired; from frappe to cocktails. The possibilities are quite endless. And I just might have a cocktail idea in mind. Ingredients: (Make 2L) Ground Coffee Beans, 450g High Quality Cocoa Powder Preferably Callebaut or Valrhona, 50g Pure Vanilla Paste, 1 TSP Water, 2L Equipment: Cheese Cloth Sterilized Jar Directions: Transfer coffee and cocoa into a large bowl. Add in vanilla and water. Mix until well combined. Cover with cling film. Sit at room temperature for 24 to 48 hrs. *I sat mine for 36 hrs.* Strain the coffee mixture thru’ a sieve lined with cheesecloth. Set aside to drip for 30 mins. After 30 mins, squeeze out as much coffee as humanly can. *You will need to repeat the process at least 1 or 2 more times. You may stop once you don’t see any large amount of residue. I am keeping the residue for future experiments. You can discard it away.* Pour the cold-brewed coffee into a sterilized jar. You can keep the cold-brewed coffee in the fridge for up to a week. Pour into a serving glass filled with ice. Add any milk if desired. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I created this cocktail by accident. I was toying around with the idea of an Irish Coffee and somehow this was created. It was one of those impromptu moments. Before I take any credit, there is actually such a cocktail called: King Coffee Cocktail. You must be wondering how I end up with this amazing cocktail. I don't have any Irish whiskey on hand, so I just grabbed my spiced rum. And I still have some stout left (from my Welsh rarebit recipe). Voila! Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving For Coffee Ice Cubes Cold Brew Coffee Homemade , 2 oz Guinness Stout, 2 oz Spiced Rum / Dark Rum, 1.5 oz Simple Syrup, 3/4 oz Heavy Cream Ground Cinnamon, Pinch Equipment: Cocktail Shaker Ice Cube Tray Directions: Please visit my " Making Cold Brew Coffee At Home " page for the recipe. Pour the freshly brewed coffee into an ice cube tray. Freeze it overnight. Transfer the coffee ice cubes into a cocktail shaker. Add in coffee, rum and syrup. *To make simple syrup, simply cook 25g water and 25g granulated sugar until the sugar has dissolved.* Slam the shaker cover tight and shake until foamy. Strain the cocktail into a serving glass. Slowly add in the ice cubes as well. Fill the glass with cream. Garnish with some cinnamon. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video I didn't know that this recipe was hiding in my library. Make a guess, how old is this hot chocolate recipe? I made this in 2013. Yes! Almost 10 years old! And I was surprised that I have about 500 unposted recipes! I may need to revamp and recreate them 1 by 1. Anyway, I can't really remember where I get this idea from; probably in a cookbook provided by the slow cooker company when I purchased it eons ago. I used to top this hot chocolate off with some store-bought marshmallows. I figured, maybe I should make my own marshmallow fluff. After sipping, I realized how nostalgic this hot chocolate is. Ingredients: (Serve 2) Hot Chocolate: Oat Milk Homemade / Milk, 500g Heavy Whipping Cream, 150g High Quality Dark Chocolate 70% Preferably Callebaut or Valrhona, 150g Spiced Rum / Cognac, 2 TBSP Marshmallow Fluff: Water, 26g Granulated Sugar, 50g Pure Honey / Maple Syrup, 85g Egg White, 1 Cream of Tartar, Pinch Equipment: Sauce Pot Hand / Stand Mixer Slow Cooker Blow Torch Directions: Prepare the hot chocolate. In a slow cooker, add all the ingredients. Mix until well combined. Turn the heat up to low, cover and cook for 2 hrs. After 2 hrs, give it a stir to combine well. Cover and cook for another 15 to 20 mins on high. While the hot chocolate is cooking, prepare the marshmallow fluff. In a sauce pot over medium-high heat, add water, sugar and honey. Cook. While that's cooking, whip the egg white and cream of tartar with a hand or stand mixer until soft peaks form. Once the sugar mixture is about to turn from amber to dark amber, or 115 degree celsius / 240 fahrenheit, remove it from the heat and immediately add it to the egg white mixture gradually in a streamline while still whipping at the same time. Continue whipping until thicken and turns into a glossy shine. It should be stiff peaks too. Give the hot chocolate a quick stir and pour it into serving glasses. Top it off with some dollops of that marshmallow fluff. Burn the fluff with a blowtorch. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video If you remember my previous recipe for pandan waffles and chocolate sauce , you will know that I had kept the spent pandan leaves. I even have some of that chocolate sauce leftover as well. So I thought why not make a mocha outta them? This tastes pretty decent TBH. It has that pandany coconuty chocolaty aftertaste which I like. But all of that kinda overpower the coffee. Hmm... Ingredients: (Serve 1) Spent Pandan Leaves Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Leftover Coconut Pandan Chocolate Sauce , 2 TBSP Desiccated Coconut, For Garnishing Equipment: Oven V60 Coffee Brewer Directions: Please visit my " Pandan Waffles + Chocolate Sauce " page for more information. If not, preheat the oven to 100 degree celsius or 212 fahrenheit. Spread the spent pandan leaves on a plate. Wack into the oven and bake for 2.5 to 3 hrs or until the pandan leaves are dry and roasted. *I will definitely use these roasted pandan leaves for future experiments.* I am using a V60 to brew my coffee. You can check out James Hoffman's detailed guide here . Lightly wash the coffee paper filter with boiling water. Discard the water. Add ground coffee and roasted pandan leaves into the center of the filter. Create a small well in the center. Bloom the coffee mixture with 40g of boiling water. After 30 seconds, pour the remaining 160g of boiling water. Give it a swirl. Allow the coffee to drip. Add the chocolate sauce to a serving cup. Pour in some of that brewed coffee and mix until well combined. Fill the cup with more coffee. Garnish with some desiccated coconut. Serve immediately. Cheers! I'm falling in love with V60... Cheers! Recipe Video:

Jump To Recipe Jump To Video This is my grandma's recipe. It has to be Italian parsley, she said other parsley might not work. She also strongly insists that the stems are used as well. She told me that the stems are the most effective because they are closer to the earth. Effect on what, you might ask? My grandma used to make this for herself and me once every 4 months. This is great for cleansing our kidneys. I figured that they might be great for gout too as our kidneys cannot function properly to flush out excess uric acid from our bodies. She warned that this is NOT to be consumed on a daily basis; just once every 4 months. PS: This is not a miracle tea. Please consult a doctor for your kidney and gout problems. Ingredients: (Serve 2) Water, 500ml Italian Parsley Coarsely Chopped (Stems Included), 15g Maple Syrup, 2 TBSP (Optional & Adjust To Preference) Fresh Orange / Lemon Juice, 1 Orange / Lemon Equipment: Sauce Pot Directions: Add water, parsley and maple syrup to a sauce pot. *Make sure parsley is washed thoroughly.* Stir to combine well. Bring the heat up to medium and bring it up to a simmer. Cook for 3 to 5 mins. Cover and steep for 10 mins. Remove from heat and add in the orange or lemon juice. Mix until well combined. Strain into serving glass. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video I guess this gorgeous lady needs no introduction. I have been following her since I discovered TikTok. I even tried 2 of her recipes out in the past and I was super excited when she announced her cookbook. Order your copy now! I preordered on Amazon and it arrived last week. I didn't even wait and just dove into her cookbook; there are so many stories and recipes. 1, in particular, caught my attention, which is this simple yet nourishing, heart and yummilicious pasta dish. I have looking for a non tomato based pasta stew recipe for quite some time and this is exactly what I wanted. I love how simple Italian cuisine is. Simple yet sophisticated. I can't find any of the mentioned pasta in the book, so I decided to go with macaroni. I am sure the queen will understand. On a side note, do not skip the cheese rind. It adds a ton of umami to the dish (yes it is 100% edible even tho there're color prints). Try not to skip that. If not, this will remind you not to throw out any cheese rinds in the future. Let's get cooking! Ingredients: Adapted from The Pasta Queen Just Gorgeous Cookbook (Serve 4) Cannellini Beans, 170g High Quality Olive Oil, 2 TBSP Yellow Onion Finely Minced, 1 Sea Salt, Pinch Black Pepper, Pinch Carrots Obliqued, 2 Unsalted Butter, 2 TBSP Leeks Coarsely Sliced, 2 Garlic Finely Minced, 3 Cloves Peeled Tomatoes Canned, 56g Parmigiano Reggiano Rind, 1 Pasta Mista Corta / Ditali / Maltagliati (I'm using Macaroni), 128g Dried Rosemary, Pinch Parmigiano Reggiano, For Grating High Quality Extra Virgin Olive Oil, For Drizzling Equipment: Sauce Pot Heavy Sauce Pot Directions: Soak the beans in a bowl of water overnight, making sure the beans are fully submerged. The next day, the beans should plump up quite a bit. Drain and transfer the beans into a sauce pot. Add water to about 2" above the beans and turn the heat up to medium. Bring it up to a simmer. Cook for about 1hr. *Remove any scum on the surface. Give it a stir occasionally to prevent burning.* After 1hr, drain and set the beans aside. Transfer the liquid back into the sauce pot. *As usual, I like to add all the vegetable scraps into the stock, cook for 3 to 5 mins, cover and infuse for 10 mins, drain and discard the residue. This will be my simple stock.* In a heavy sauce pot over medium heat, add olive oil. Once the oil is heated up, add onion. Season with salt and pepper. Saute until translucent. Add in carrots and saute until well combined. Add butter, cover and cook for 2 to 3 mins or until the carrots are fork tender. Add leeks and garlic. Saute until aromatic. Hand crush the tomatoes and transfer them to the pot. Followed by the cheese rind and beans. Saute until well combined. Drizzle some of that stock and deglaze. Add about 1 cup of that stock and bring it up to a simmer. Turn the heat down to low and cook for about 1 hr or until the beans are soft. *Add in more stock if necessary. Stir occasionally to prevent burning.* Add in the pasta, I am using macaroni, and stir to combine well. Cook until the pasta is al dente. *If you prefer a soupy consistency add in more stock or water. If you prefer a more stewy consistency cook to further reduce the liquid to your desired consistency.* Final taste and adjust for seasoning with salt and pepper. Lastly, stir in the rosemary. Remove from heat and transfer to serving bowls. Grate some parmigiano over the top with a drizzle of extra virgin olive oil. Serve immediately. Just gorgeous... Mama Mia... Recipe Video: