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Jump To Recipe Jump To Video Ah, the allure of a good iced matcha latte! My twist begins with a luscious layer of adzuki bean sauce. It's a sweet nod to Japanese delights, setting the stage for what's next. Above that, a froth of white chocolate milk awaits. But here's the secret – I've added a splash of white chocolate liqueur, because why not add a cheeky kick? Then, instead of the usual ice cubes that water things down, I opted for matcha ice cubes. It's a game-changer! They ensure that every sip stays rich and undiluted. Topping it all is the freshly brewed matcha, bringing its signature earthy flavor. The end result? A multi-layered drink where tradition meets a bit of mischief. So, if you're game for an iced matcha latte that dances between classic and playful, this one's for you. Let's get to the recipe! Ingredients: (Serve 2) Matcha Freshly Brewed, 1 Serving Red or Adzuki Beans, 50g Light Muscovado Sugar, 20g Adjust To Preference Sea Salt, Pinch Whole Milk, 160g High Quality White Chocolate Preferably Valrhona or Callebaut, 15g White Chocolate Liqueur, 2 TBSP High Quality Culinary Grade Matcha Powder, 2 TSP / 4g Water, 150g Equipment: C hawan / Frother / Milk Frother Stick / Stand Blender Sauce Pot Ice Cube Tray Directions: Please visit my " Matcha & Matcha Latte " page for more information about matcha. Make matcha ice cubes outta freshly brewed matcha. Freeze overnight. The next day, transfer adzuki beans to a sauce pot. Add just enough water to submerge. Turn the heat up to high and bring it up to a boil. Continue cooking for about 3 to 5 mins. Remove from heat and drain. Return the adzuki beans back to the sauce pot. Add water to about 2" above the beans, Turn the heat up to medium. Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers. *Stir occasionally to prevent burning and add more hot water if necessary.* Add in sugar and salt. Stir to combine well and until the sugar has dissolved. Continue cooking until reduced to a slightly thick sauce. You can transfer this to a blender, I am using a stick blender to blitz until smooth. Transfer to a container and chill in the fridge until ready to use. In a sauce pot over medium heat, add milk, white chocolate and white chocolate liqueur. Stir to combine well and until the chocolate has melted. Transfer to a frother and froth until foamy. You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy. Spoon the adzuki sauce into serving glasses. Add in the matcha ice cubes. Followed by the frothed milk. Lastly, the brewed matcha. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video I've recently caught the matcha bug, and trust me, it's contagious! After dabbling in matcha tiramisu and an iced latte, I wanted to dive deeper. The result? This dreamy Matcha Zenzai. There's something otherworldly about adzuki paired with matcha. It's a blend of robust, earthy sweetness that just wraps around your taste buds, feeling both comforting and exciting. The handmade mochi is like that unexpected text from an old friend—wonderfully surprising and oh-so-welcome. It adds a chewy contrast, making each spoonful a journey of textures. And when you hit that little drizzle of adzuki on top? Pure bliss. Dear fellow matcha enthusiasts, this one's for you. If you've got a soft spot for tradition, flavor, and a bit of foodie experimentation, then grab your apron. Let's dive into this recipe and let our culinary creativity shine! Ingredients: (Serve 2) Red or Adzuki Beans, 50g Light Muscovado Sugar, 20g Adjust To Preference Sea Salt, Pinch Glutinous Rice Flour, 34g Granulated Sugar, Pinch Hot Water, 30g High Quality Culinary Grade Matcha Powder, 2 TSP / 4g Water, 150g Equipment: Chawan / Frother / Milk Frother Stick / Stand Blender Sauce Pot Directions: Please visit my " Matcha & Matcha Latte " page for more information about matcha. Transfer adzuki beans to a sauce pot. Add just enough water to submerge. Turn the heat up to high and bring it up to a boil. Continue cooking for about 3 to 5 mins. Remove from heat and drain. Return the adzuki beans back to the sauce pot. Add water to about 2" above the beans, Turn the heat up to medium. Bring it up to a simmer and cook for about 15 to 20 mins or until the beans are soft and easily mashed by fingers. *Stir occasionally to prevent burning and add more hot water if necessary.* Add in sugar and salt. Stir to combine well and until the sugar has dissolved. Continue cooking until reduced to a thick sauce. You can transfer this to a blender, I am using a stick blender to blitz until smooth. Return back to the pot and continue cooking until thickened further. It should coat the back of a spoon. Remove from heat and transfer to a container. Chill in the fridge until ready to use. In a large bowl, combine glutinous rice flour, sugar and hot water. Mix until it comes together into a dough. Divide the dough into 6 equal pieces. Form each piece into a tight dough ball. Using your thumb, gently press in the center to create a thumbprint. Bring a pot of water to a gentle simmer over medium-low heat. Add in the dough and cook until they float to the top. Continue cooking for another 2 mins or until they are soft and chewy. Remove from heat and set aside. You can use a chawan or a frother to brew your matcha. Add matcha powder and water to a chawan or a frother and brew until frothy. To serve, spoon the adzuki sauce into serving glasses or bowls. Place the mochi in the center. Gently pour in the brewed matcha. Lastly, spoon a bit of that adzuki sauce over the top. Serve immediately. A perfect harmony of flavors... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Whenever the sniffles start or a cough looms, I reach for a remedy steeped in both history and personal significance: my grandma’s Chrysanthemum Mulberry Tea. This isn’t just any brew; it’s a recipe that’s been passed down through generations, a familial hug in a mug that’s comforted me since childhood. Recently, when COVID-19 knocked on my door for a second time, this tea was my solace, providing a gentle boost to my days of recovery. Each sip felt like a step closer to health, a testament to my grandma’s wisdom. Diving into the heart of this cherished concoction, it’s about more than just its soothing flavors. The chrysanthemums and mulberry leaves form a powerhouse duo, known for their health-giving properties that are especially welcome during illness. Toss in a scattering of wolfberries for an antioxidant lift, and you have a tea that’s a balm for both body and spirit. Whether you’re battling a cold or simply in need of a calming pause, brewing this tea is like wrapping yourself in a warm embrace, reminding us that sometimes, the simplest remedies are our greatest allies. Ingredients: (Serve 2) Water, 1L Chrysanthemums, 6g Mulberry Leaves, 6g Wolfberries / Goji Berries, 3g Equipment: Sauce Pot Directions: In a sauce pot over medium heat, add water, chrysanthemums and mulberry leaves. Bring it up to simmer. Continue cooking for 5 to 10 mins. Add in the wolfberries, cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video As the day winds down, there's nothing quite as comforting as a cup of Monk Fruit Tea, steeped to perfection with the subtle yet refreshing addition of dried mint. The monk fruit lends its natural sweetness, a guilt-free indulgence, while the mint whispers a promise of relaxation with every sip. It's my go-to, especially when I am down with a cold or Covid19, apparently. Monk Fruit... In this blend, tradition meets a hint of modern zest. The monk fruit, revered for its healing properties, pairs beautifully with the cool notes of mint, creating a symphony of flavors. It’s not just a beverage; it’s an experience that offers a pause from the hustle, a personal retreat in a cup. Whether it’s to clear the mind or simply to savor a moment of tranquility, this tea is like a breath of fresh air for the soul. Ingredients: (Serve 2) Monk Fruit, 1 Water, 1L Dried Mint, 1 TSP Equipment: Sauce Pot Directions: Wash monk fruit thorough under running water. Crack into a pot of water, together with the seeds and shell. Turn the heat up to medium-high and bring it to a boil. Turn the heat down to low, cover and simmer for 30 mins. After 30 mins, turn off the heat and add in the dried mint. Cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video There's something about Diwali that just calls for mango lassi. It’s like this sweet, sunny hug in a glass that pairs perfectly with all the festive lights and laughter. So, I blend up some ripe mangoes with creamy yogurt and milk, and let me tell you, it’s like a liquid sunbeam. But the real magic? A couple of strands of saffron soaked in water for that touch of Diwali luxury, and a gentle whisper of cardamom powder to tie it all together. Whipping up this mango lassi feels like I'm stirring a bit of the festival's joy right into the mix. It's not just about the flavors—it's about celebrating the warmth and the company of those we share it with. So here's to a Diwali that's as sweet and vibrant as a freshly poured glass of mango lassi. Cheers, and a very Happy Diwali to you all! Ingredients: (Serve 2) Mango Coarsely Diced, 1 or 120g Yogurt, 120g Milk, 60g Green Cardamons, 3 Saffron, A Fat Pinch + More For Garnishing Granulated Sugar, Pinch Equipment: Blender Mortar & Pestle Directions: Transfer mango, yogurt and milk to a blender. Blitz until smooth. Transfer to a serving glass. The following steps are optional. Grind cardamoms with a mortar and pestle until powder forms. Discard the husks. Add saffron and sugar. Continue grinding until powder forms. Add a splash of water and mix until well combined. Top the mango lassi with the saffron mixture. Garnish with a couple more saffron strands. Cheers! Refreshing... Recipe Video:

Jump To Recipe Jump To Video Brewing tea is one of those quiet moments in life that feels like pressing pause, where the simple act of steeping leaves in hot water can seem almost meditative. This Golden Monk Fruit Tea has taken this ritual to a new level of soulful warmth. Golden Monk Fruit... It all started when I shared my love for the traditional monk fruit tea on TikTok, and a kind soul from the community reached out with a suggestion to weave in the golden hues of chrysanthemums and the sweet, earthy notes of Chinese licorice root. It was one of those tips you thank the universe for. The first time I tried this blend, it felt like a revelation—a warm, comforting embrace in every cup. Chrysanthemums, with their sunny blossoms, bring a soft floral quality that’s both uplifting and grounding. The Chinese licorice root, a treasure in herbal medicine, adds a subtle depth that rounds out the flavor, making each sip a soothing balm for scratchy throats and weary spirits. It's the kind of tea that does more than just taste good; it feels like a reassurance, a soothing whisper that echoes long after the cup is empty, a reminder from a friend that no matter the storm outside, inside, we've got a haven in a cup. Ingredients: (Serve 2) Golden Monk Fruit, 1 Water, 1L Chrysanthemums, 1 TBSP Chinese Licorice Root, 1 Equipment: Sauce Pot Directions: Wash golden monk fruit thoroughly under running water. Crack into a pot of water, together with the seeds and shell. Followed by chrysanthemums and licorice root. Turn the heat up to medium-high and bring it to a boil. Turn the heat down to low, cover and simmer for 30 mins. After 30 mins, turn off the heat. Cover and steep for 5 to 10 mins. Strain into serving cups. Serve immediately or chilled. Cheers! Monk fruit tea next level... Recipe Video:

Jump To Recipe Jump To Video There's this cozy little tradition I picked up from an Indian friend that's become my own slice of comfort—masala chai. It's like a warm, spicy hug in a cup. The recipe? A handful of spices that could tell stories of ancient markets and bustling streets: cinnamon, peppercorns, tulsi leaves, fennel, cloves, cardamom, and a dusting of ginger powder. All the wonderful spices... A tiny grating of nutmeg joins the mix, and together, they're a testament to the power of good company and shared recipes. Making this chai feels less like cooking and more like a small ceremony. As the water boils and the spices begin their dance, there's a kind of alchemy that happens. The kitchen fills with a scent that's at once exotic and familiar, a reminder of friendships that stretch across oceans. There is nothing like toasting your own spice blend... When it's time to pour in the frothy milk, which could be a cloud of oat milk on some days, the transformation is complete. It's a simple pleasure, one that ties a thread from my friend’s Indian roots to my own home in Singapore. This might be a wonderful holiday gift... So, let's take this journey together, one spice-laden, comforting sip at a time. Whether it's to start the morning with intention or to pause in the afternoon's rush, this masala chai is here to wrap you up in its warmth. Ready to brew some magic? Let’s get started with the recipe. Ingredients: (Serve 2) Masala: Cinnamon Stick, 4g Black Peppercorns, 10g Fennel Seeds, 5g Cloves, 10g Green Cardamoms, 20g Dried Tulsi, 5g Ginger Powder, 15g Nutmeg, 1/4 Chai: Black Tea Leaves, 8g Boiling Water, 500g Milk or Oat Milk , For Frothing Equipment: Tea Pot Cast Iron Skillet / Pan Spice Grinder Milk Frother Directions: Prepare the masala. Add everything, except for tulsi, ginger powder and nutmeg, into a skillet over medium heat. Toast until aromatic. Transfer to a spice grinder, along with tulsi, ginger powder and freshly grated nutmeg. Give it a few pulses until coarse ground forms. *Do not take it too far.* Prepare the chai. Add tea leaves and 1 TBSP of that masala to a tea pot. I am using my Hario ChaCha Kyusu Maru teapot. Pour in boiling water and steep for 5 to 8 mins. In the meantime, froth some milk. Pour the tea into a serving glass. Followed by the froth milk. Serve immediately. Cheers! Cheers!... Recipe Video:

Jump To Recipe Jump To Video So, I’ve got to tell you about this awesome experiment I tried – a Dirty Chai Latte. The idea came from one of you (shoutout to my Instagram fam!), and it got me thinking: what if I mix up my cozy masala chai with a bold coffee kick? I grabbed my V60 pour-over and just went with my instincts, playing around with the coffee, tea, and those beautiful masala spices. It felt a bit like a kitchen science experiment, but guess what? It worked! The result was this amazing Dirty Chai Latte – it's like the best of both worlds. It’s got that energizing coffee punch but with the soothing, spiced vibes of chai. Perfect for those mornings when you can't decide between a coffee or a chai, or for those evenings when you’re in the mood for something special. Trust me, give this one a try; it’s a game-changer! Ingredients: (Serve 1, sadly) Medium-Course Ground Coffee, 10g Black Tea Leaves, 4g Masala Chai Homemade , 1 TBSP Boiling Water, 360g + More Milk or Oat Milk , For Frothing Equipment: V60 Coffee Brewer Milk Frother Directions: Please visit my " Masala Chai Latte " page for the recipe. 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, tea leaves and chai masala into the center of the filter. Bloom the mixture with 90g of boiling water. Sit for 30 seconds. After 30 seconds, pour the remaining 270g of boiling water. While the coffee is dripping, froth some milk. Once the coffee has finished dripping, pour it into a serving cup to about 3/4 way full. Followed by the frothed milk. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Today, I'm bringing a bit of Chilean holiday cheer to your cup with my take on Cola de Mono, a festive drink that's a staple during Christmas time in Chile. This delightful concoction is traditionally enjoyed during the holiday season and is often compared to eggnog, but with a coffee twist. The name, which translates to "Monkey's Tail," is as intriguing as the drink itself. The story goes that it was named after a Chilean president who loved his coffee with a kick of alcohol, but the real origins remain a charming mystery. Let's talk about making this festive treat. I start with a base of evaporated milk, infused with cloves and cinnamon sticks, gently simmered to draw out all those aromatic flavors. Next, I add a combination of instant coffee, sugar, and a splash of vanilla paste. But the real magic happens when I mix in a good shot of brandy (Chilean Aguardiente is the go-to liqueur if you can get your hands on it), giving it that signature holiday spirit. A pinch of sea salt and freshly grated nutmeg rounds off the flavor profile. After chilling in the fridge, it’s ready to serve – topped with foamed milk - kinda like a macchiato vibe. It's more than a drink; it’s a festive experience, perfect for sipping while unwrapping gifts or sharing stories by the fireplace. Ingredients: (Serve 1) Evaporated Milk, 230g Cloves, 5 Cinnamon Sticks, 2 + More For Serving Granulated Sugar, 25g High Quality Instant Coffee Preferably Little's , 5g + More For Serving Pure Vanilla Paste, 1/2 TSP Chilean Aguardiente / White Rum / Brandy / Vodka, 60g Sea Salt, Pinch Nutmeg Freshly Grated, Pinch + More For Serving Whole Milk, For Frothing Cinnamon Powder, For Serving Equipment: Sauce Pot Milk Frother Directions: In a sauce pot over low heat, add milk, cloves and cinnamon. Stir to combine well. Bring it up to a very slow simmer. Cook for 15 mins. *The milk should be barely simmering. * A layer of cooked milk should form on the surface. Give it a stir to loosen up. Add in sugar and coffee. Stir until well combined and until the sugar and coffee have dissolved. Add in vanilla, rum, salt and nutmeg. Stir to combine well. Strain into a small pitcher, cover and chill in the fridge for at least 4 hrs. Discard all the residue. When about to serve, froth just enuff milk to create foam. Pour the chilled coffee mixture into a serving glass. Top with milk foam. Garnish with a cinnamon stick. Dust some coffee, cinnamon powder and nutmeg over the top. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video This spiced, aromatic delight is not only a staple of wintry Scandinavian nights but also incredibly easy to make, especially with the help of a slow cooker. Glögg, with its rich history dating back to the 16th century in Sweden, is the epitome of holiday warmth and cheer. And the best part? Your slow cooker does most of the work, making it effortlessly simple to bring this festive treat to life. Allowing my slow-cooker does all the work... When selecting a wine for your Glögg, opt for a full-bodied dry red like Cabernet Sauvignon, Merlot, or Shiraz. These varieties have the depth and bold flavors that marry well with the traditional spices and citrus notes in Glögg. Just combine the wine with spices like cloves, cardamom, and cinnamon, add a splash of white rum and bourbon, and let your slow cooker gently infuse all the flavors. This method ensures that the wine is heated slowly and evenly, allowing the spices and citrus to release their full aroma and taste without boiling off the alcohol. It’s perfect for those who want to enjoy the festive spirit without spending hours in the kitchen. Imagine coming home to the inviting aromas of mulled wine, ready to pour and enjoy with your loved ones. That's the joy of Glögg – it's as easy to make as it is delightful to drink. Ingredients: (Serve 4) Dry Red Wine, 750ml White Rum / Vodka, 150ml Bourbon / Brandy / Dark Rum, 150ml Granulated Sugar, 30g Orange Coarsely Sliced, 1 Lemon Coarsely Sliced, 1 Cloves, 4 Green Cardamoms Crushed, 3 Cinnamon Stick, 1 + More For Serving Raisins, 85g Almonds Slivered, 30g Equipment: Slow-Cooker Blowtorch Directions: Add wine, rum and bourbon in a slow-cooker. Turn the heat to low and cook for 1 hr. *Do not be tempted to use high heat.* Lit the wine mixture with a blowtorch. While the wine mixture is flambé, add in the sugar. Stir to combine well and until the sugar has dissolved. Add in orange, lemon, cloves, cardamoms, cinnamon, raisins and almonds. Stir until well combined. Cover and cook for 1 hr. Strain. Reserve the raisins, almonds, orange and lemon. You can store the wine in any of those empty wine or liqueur bottles. It can be kept chilled in the fridge for 3 days. Warm the wine when about to serve. Add a spoonful of that reserved raisins and almonds with a slice of lemon or orange to a serving glass. Serve warm with a cinnamon stick. Cheers! Recipe Video: