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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:

Jump To Video Are you ready to transform a fast-food favorite into a gourmet breakfast delight? I don't always have McDonald's, but I've taken the classic McGriddle and given it a luxurious twist, turning a quick grab-and-go meal into an indulgent morning feast. Here's how I elevated each component of the McGriddle, creating a symphony of flavors and textures that will start your day on a high note. The journey to elevate the McGriddle begins with its signature element: the maple-flavored pancake buns. Instead of the traditional method, I opted to deep fry the buns, immersing them in hot oil until they reached a beautiful golden brown hue on all sides. This process not only added an irresistible crunch but also enhanced the maple essence, creating a delightful contrast of textures. While still warm, these crispy buns were then rolled in a blend of cinnamon and sugar, lending a sweet, spiced coating that's reminiscent of your favorite churro. You can even eat these on their own. For the filling, I started with the sausage patty, searing it in a skillet to develop a rich, caramelized exterior. The patty was then lovingly basted with butter, infusing it with a sumptuous flavor that makes the sausage irresistibly juicy and tender. Next, the eggs—no ordinary scramble would do. I whisked together eggs with a touch of butter, milk, creamy Kewpie mayo and a hint of English mustard powder, then gently cooked them over a bain-marie, achieving a luscious, velvety texture that's a world away from the usual fast-food fare. Seasoned with salt, pepper, and parsley, these scrambled eggs are a true elevation of the classic. Now, for the grand assembly: I placed the buttery, seared sausage patty atop the bottom pancake bun, followed by a generous scoop of the creamy scrambled eggs. On top of the warm eggs, I added a slice of smooth Emmental cheese, allowing its natural sweetness and nuttiness to melt into the eggs, creating a gooey, cheesy layer. A drizzle of maple syrup was the final touch, adding a kiss of sweetness that ties all the flavors together. The sandwich was crowned with another deep-fried pancake bun, completing this decadent breakfast creation. This upgraded McGriddle is not just a meal; it's an experience—a celebration of flavors and textures that elevate the concept of breakfast. Whether you're looking to indulge yourself on a lazy weekend morning or impress guests with your culinary prowess, this revamped McGriddle promises to deliver satisfaction in every bite. So go ahead, treat yourself to this gourmet twist on a fast-food classic, and turn your breakfast into a moment to savor. Recipe Video:

Jump To Recipe Jump To Video When the heat is just too much to handle, there's a genius twist on a classic treat that could be your new favorite cooldown: iced Milo with Milo ice cubes. Instead of just stirring Milo into cold milk, imagine having your drink infused with Milo-flavored ice cubes that pack a flavorful punch without watering down your beverage as they melt. It's a simple yet brilliant way to elevate your iced Milo game, ensuring that every sip is as rich and chocolatey as the first. Only use Australian made Milo... So, why not switch up your routine and try this elevated iced Milo recipe? Those Milo ice cubes are a game-changer, offering a full-bodied flavor that beats any regular iced chocolate drink out there, even the beloved Milo Dinosaur. Whether you're looking to find solace from the sweltering heat or just in the mood for a deliciously frosty treat, this iced Milo with Milo ice cubes promises to deliver a refreshing and indulgent experience. Ingredients: (Serve 1) Brewed Milo without Frothing, 1 Serving Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Pink Himalayan Salt, Pinch Equipment: Sauce Pot Milk Frother Ice Cube Tray Directions: Follow the steps below to brew Milo without frothing. Transfer to an ice cube tray and freeze overnight. The next day, add milk and condensed milk to a sauce pot over medium heat. Whisk to combine well. Next, whisk in milo, 1/3 portion at a time, until homogenous. Transfer to a milk frother. Add salt and froth until smooth and frothy. Unmold the Milo ice cubes and transfer them to a serving glass. Pour the frothed Milo over the ice cubes, including the foam. Dust some Milo over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video The Milo Dinosaur is a quirky and delicious treat that hails from Southeast Asia, particularly popular in Singapore and Malaysia. It's a creative take on the classic Milo drink—a staple in many households in the region. The 'Dinosaur' part of the name comes from the generous heap of Milo powder piled on top, which is kind of a playful exaggeration, suggesting that this drink is as mighty as a dinosaur itself. It's a favorite in local coffee shops and has become a bit of an icon in the local café scene. Only use Australian made Milo... So here's the lowdown on making your own: blend up Milo, milk, and ice, then bury it under a mountain of Milo powder. It's like a chocolate malt drink on steroids. While it might sound like a sugar overload, it's actually a really cool way to enjoy the familiar comfort of a Milo drink with a fun, indulgent twist. Next time you're feeling adventurous or just need a sweet, icy pick-me-up, give this Milo Dinosaur a whirl. It's a simple way to bring a piece of Southeast Asian café culture right into your kitchen, and who knows, it might just become your new favorite way to enjoy Milo. Ingredients: (Serve 2) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Serving Ice Cubes, A Handful Equipment: Blender Directions: Transfer everything to a blender. Blitz until well combined and the ice has broken down. Pour into serving glasses. Top with heaping TBSP of milo. Serve immediately. Cheers! Cheers! Recipe Video: