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Jump To Recipe Jump To Video After sipping my pumpkin spiced latte, a lot of ideas came rushing to my head. I decided to stick with this cocktail recipe, followed it thru and see what I ended up with. To my surprise, I am very pleased with the results. This is really a drinkable cocktail (or I wouldn't share it with you lovely people). Would I make it again? 100%! I dislike watering down my beverage with regular water ice cubes and I don't think you should either. Making and using some coffee ice cubes changed the game. Anyway, I really hope you give this recipe a try. Cheers! Ingredients: (Serve 1) Freshly Brewed Coffee, 1 Serving For Coffee Ice Cubes Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Vodka, 1.5 oz Coffee Liqueur, 1.5oz Pumpkin Spiced Syrup Homemade , 1.5oz Pumpkin Spice Homemade , Pinch Equipment: Cocktail Shaker V60 Coffee Brewer Ice Cube Tray Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " Pumpkin Spiced Latte " page for the syrup recipe. Pour the freshly brewed coffee into an ice cube tray. Freeze it overnight. 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. Once the coffee has been dripped, chill in the fridge overnight. The next day, chill a serving glass with some ice and set it aside. Add the coffee ice cubes into a cocktail shaker. Followed by vodka, coffee liqueur and pumpkin spice syrup. Slam the shake tight and give it a good shake. Pour out the ice cubes from the serving glass. Strain the cocktail into the chilled serving glass. Add in the coffee ice cubes from the shaker. Fill the glass up with the chilled coffee. Garnish with a pinch of the pumpkin spice blend. Serve immediately. Cheers! Unexpectedly good... Recipe Video:

Jump To Recipe Jump To Video If you have followed me on my social, you will know that this is my 2nd attempt at making this pull apart bread. During the 1st attempt, I have leftover dough, which resulted in 20 pieces of dough balls instead of 15. The best part? My bread was burnt during the baking process. A blessing in disguise, because I learned so much from my mistakes. Here's the previous 1st attempt: I restructured the entire dough recipe to fit perfectly into a 9" round cake pan. As for the fillings, I decided to go with some salted egg fillings from Hexa . I never knew that salted egg blends so well with bread. Maybe I should make a salted egg spread for toast? Hmm... This recipe does take a bit of work and patience. But it is 100% worth it in the end. Me and my 2 kids finished the entire bread in 1 sitting as soon as I unmolded it. The bread is soft, chewy with a bit of cwispiness and that salted egg just gives that extra oomph! You really have to give this a try. Ingredients: (Serve 8) Fillings: Unsalted Butter, 115g Icing Sugar, 100g Hexa Salted Egg Sauce Powder, 160g Milk Powder, 46g Cornstarch, 43g Evaporated Milk, 72g Pure Vanilla Paste, 1 TSP Dough: Unbleached Bread Flour, 383g Active Instant Dry Yeast, 3g Granulated Sugar, 21g Sea Salt, 5g Sesame Oil, 21g + More For Brushing Eggs Lightly Beaten, 75g + More For Egg Wash Egg Yolks, 27g Water, 169g White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Equipment: 9" Round Cake Pan Oven Hand / Stand Mixer Directions: Prepare the fillings. In a large bowl, add butter. With a hand or stand mixer, whip the butter until light and fluffy. Add in sugar and continue whipping until well combined. Next, add Hexa salted egg sauce powder, milk powder and cornstarch. Continue whipping until everything is incorporated fully. You should get a crumbly mixture. Lastly, mix evaporated milk and vanilla until well combined. You should get a thick and smooth consistency. Cover and set aside in the fridge overnight. Prepare the dough. In a large bowl, add flour, yeast, sugar and salt. Mix until well combined. *Do not add the yeast directly onto the salt, or vice versa. Doing so will kill the yeast.* In a separate large bowl, add oil, eggs, yolks and water. Mix until well combined. *To measure eggs, simply whisk 2 eggs until lightly beaten. Measure and weigh. Save the remaining eggs for the egg wash at a later stage.* Transfer the wet ingredients to the dry ingredients. Mix until it comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 mins. The dough should be quite tacky, but not sticky. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Shape the dough into a large ball and transfer it into a lightly greased bowl. Cover and ferment in the fridge overnight. The next day, sit the dough at room temperature for 2 hrs. After 2 hrs, fold the sides of the dough ball into the middle, flip, form it into a ball and transfer it back into the bowl. Cover and set aside for 1 more hr. After 1 hr, weigh and divide into 15 equal pieces. Shape each piece into tight dough balls. *Keep the rest of the dough covered with cling film or a kitchen towel.* Cover and set aside for 30 mins. While the dough is rising, weigh and divide the salted egg fillings into equal pieces as well. Gently pack and roll each piece into cohesive pieces. It is okay if they are not perfectly shaped. Cover and set aside in the fridge. After 30 mins, grease the cake pan lightly with sesame oil. Flatten out each dough ball into a disc. You can do this by hand or with a rolling pin. Wrap each salted egg filling piece with a dough ball. Seal the dough properly or it will leak during the baking process. Transfer to the greased pan. You should be able to pack all 15 pieces in. *Again, keep the rest of the dough balls covered with cling film or a kitchen towel, and if the fillings start to soften, keep them chill in the fridge while working on the rest of the dough balls.* Cover the dough and set aside to rise for 1 hr. Preheat oven to 175 degree celsius or 350 fahrenheit. Lightly brush the dough with some egg wash. Sprinkle some white and black sesame seeds over the top. Wack into the oven and bake for 20 mins. After 20 mins, rotate and continue baking for another 20 to 30 mins or until the top is beautifully glossy brown. *The bread will continue rising in the oven while baking. I baked on the lower shelf of my oven.* Remove from the oven and set aside to cool down. Run a spatula along the edges and unmold onto a serving plate. Serve immediately. The bread can be kept for up to 3 days, wrapped in a paper bag at room temperature. Fresh outta the oven... Hexa Salted Egg Sauce Powder... Recipe Video:

Jump To Recipe Jump To Video One of my InstaFam talked about a cold pumpkin spiced latte. As intriguing as it may sound, I decided to take on the challenge. Initially, I tried it with some oat milk ice cubes. They didn't work as expected, as I'd forgotten that oat milk tends to separate after a while left untouched. I made some coffee ice cubes instead and surprisingly, it worked out pretty decent. Now I am stuck between cold and hot PSL. If I have a gun pointed at my head, I would go with hot PSL, cos this is Fall season and a hot cup of Joe made everything seems so cozy. Agree? Ingredients: (Serve 2) Freshly Brewed Coffee, 2 Servings For Coffee Ice Cubes Medium-Course Ground Coffee, 20g Boiling Water, 200g + More Pumpkin Spiced Syrup Homemade , 60g Any Type of Milk / Oat Milk Homemade Chilled Pumpkin Spice Homemade , Pinch Equipment: V60 Coffee Brewer Ice Cube Tray Directions: Please visit my " Pumpkin Spice Blend " page for the recipe. Please visit my " Pumpkin Spiced Latte " page for the syrup recipe. Please visit my " How To Make Oat Milk " page for the recipe. Pour the freshly brewed coffee into an ice cube tray. Freeze it overnight. 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. Once the coffee has dripped, chill it in the fridge overnight. Fill serving glasses with coffee ice cubes. Pour 30g of pumpkin spice syrup into each serving glass. Followed by 100g of that chilled coffee. Fill the glasses with some oat milk or any type of milk desired. Garnish with a pinch of the pumpkin spice blend. Serve immediately. Cheers! Cold or hot? Recipe Video:

Jump To Recipe Jump To Video I just realized that I didn't do a write-up on this beautiful beverage. Matcha is a love or hate affair; either you love it or you despise it. There's no in-between. Lol! As you know, I love matcha, but my daughter is completely obsessed with it. That prompted me to buy an actual matcha brewing kit. Depth of flavors on its own... I include the steps down below to brew some proper matcha. When it comes to ceremonial grade, it is best to enjoy the beverage on its own without any added sugar. Kinda like an espresso. And when it comes to latte, I prefer adding some white chocolate. Keep in mind to use culinary grade if you wanna make some matcha latte. Ingredients: (Serve 1) Matcha: High Quality Ceremonial Grade Matcha Powder, 2g / 1 TSP Warm Water, 100g Matcha Latte: High Quality Culinary Grade Matcha Powder, 4g / 2 TSP + More For Dusting Warm Water, 100g Whole Milk / Oat Milk Homemade , 180g High Quality White Chocolate Preferably Valrhona or Callebaut, 1 TBSP Equipment: Matcha Brewing Kit - Chawan + Whisk Milk Frother Sauce Pot Directions: Please visit my " How To Make Oat Milk " page for the recipe. Prepare matcha. Add some warm water to chawan. Soak the whisk in the warm water for 1 min. *This is to soften the whisk, making it easier to whisk and it will last longer.* After 1 min, discard the water. Add matcha powder and warm water. *The warm water has to be 90 degree celsius or 195 fahrenheit.* Slowly whisk in an "M" motion. Increase the speed gradually. Continue whisking until the matcha is frothy. Pour into serving cup and enjoy immediately. Prepare the matcha latte. Add some warm water to chawan. Soak the whisk in the warm water for 1 min. *This is to soften the whisk, making it easier to whisk and it will last longer.* After 1 min, discard the water. Add matcha powder and warm water. *The warm water has to be 90 degree celsius or 195 fahrenheit.* Slowly whisk in an "M" motion. Increase the speed gradually. Continue whisking until the matcha is frothy. Add milk and white chocolate into a pot over medium heat. *You can omit white chocolate or add more as desired.* Stir and steam until the white chocolate has completely melted. Transfer into a milk froth and froth until foamy. Pour milk into a serving glass. Followed by the matcha. Top with any leftover milk foam. Lastly, dust some matcha powder over the top. Enjoy immediately. Never disappoint... Recipe Video: Matcha: Matcha Latte:

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: