German Eggnog

German Eggnog

von | Dez. 21, 2024 | BEVERAGES, CHRISTMAS, GERMAN, SWEET, UP TO 30 MINUTES, VEGETARIAN, WINTER

German Eggnog

German Eggnog

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December 21, 2024 by Kimberly

Creamy, spiced, and a hint of orange, this festive drink feels like a warm blanket with a zesty twist. Perfect for cozy nights, it’s sweet nostalgia with a touch of magic.

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TOTAL TIME

10 min

SERVES

2 mugs

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This creamy, spiced drink is your ultimate holiday treat, blending warm vanilla notes with a zesty orange kick. It’s the perfect balance of cozy and refreshing, bringing all the festive feels to your cup. Whether you’re cuddled up on the couch or hosting a holiday party, this drink will steal the show. Whipped cream and a sprinkle of cinnamon take it to the next level. Trust me, you’re about to sip your way to holiday bliss.

Serve this festive drink warm for an extra cozy vibe or chilled for a refreshing twist. Top it with a generous dollop of whipped cream and a dash of cinnamon for that picture-perfect look. Pair it with a plate of Christmas cookies or a slice of fruitcake to complete the holiday mood. Pro tip: Add a splash of your favorite spirit if you want to elevate it for the grown-ups at your table.

Store the drink in an airtight container in the fridge for up to one day. Stir it well before reheating or serving cold. Keep the whipped cream and cinnamon topping separate and add them fresh just before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

German Eggnog
German Eggnog

LET’S MAKE A PIECE OF HAPPINESS

Print
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German Eggnog

German Eggnog

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2
Print Recipe

Description

Recommended Equipment

  • small saucepan
  • whisk
  • electric hand mixer
  • tall container
  • piping bag

Ingredients

Units Scale
EGGNOG
  • 250 milliliter full-fat cow milk
  • 150 milliliter advocaat
  • 100 milliliter orange juice
  • 14 grams vanilla sugar
  • 15 grams vanilla pudding instant powder
  • pinch of salt
WHIPPED CREAM
  • 200 milliliter heavy cream
  • pinch of cinnamon

Instructions

  1. In a small saucepan, whisk together milk, orange juice, eggnog, vanilla sugar, and vanilla pudding powder. Heat over medium heat until the mixture starts to thicken. Remove from heat and keep warm with a lid. Season with a pinch of salt.
  2. Whip the cream until stiff using an electric mixer and transfer it into a piping bag.
  3. Pour the eggnog mixture into a cup, top with whipped cream, and sprinkle with a bit of cinnamon for a finishing touch. Enjoy!
  4. The vanilla pudding powder can be replaced with milk powder and cornstarch for an even creamier taste.
  • Cook Time: 10 min

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Parmesan Soup with Truffle Oil

Parmesan Soup with Truffle Oil

von | Nov. 26, 2023 | CHRISTMAS, ITALIAN, NEW YEAR'S EVE, PARMESAN, SOUPS, TRUFFLE, UP TO 30 MINUTES, VEGETARIAN, WINTER

Parmesan Soup with Truffle Oil

Parmesan Soup with Truffle Oil

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JUMP TO VIDEO

December 2, 2023 by Kimberly

This creamy, festive soup feels like Christmas in a bowl – silky Parmesan, a hint of truffle, and pure comfort. It’s the perfect starter to warm hearts this holiday season.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

The holidays are all about bringing people together, and what better way than with a soup that tastes like Christmas itself? Creamy Parmesan meets the luxurious touch of truffle, creating a dish that feels both festive and comforting. Whether it’s served as the starter for your Christmas dinner or enjoyed during a cozy evening by the fireplace, this soup is the perfect way to spread warmth and joy. It’s indulgent, simple to make, and guaranteed to be a holiday favorite.

Serve this festive soup as the opening act for your Christmas dinner or alongside a beautiful cheese board for a cozy holiday gathering. Pair it with fresh baguette slices or crispy garlic croutons to complement its creamy texture. For an elegant finish, drizzle a touch of truffle oil and add a sprinkle of fresh herbs like thyme or parsley. This dish pairs beautifully with a glass of white wine or sparkling apple cider for a complete holiday experience.

Store leftover soup in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of milk or cream to keep it smooth and creamy. This festive treat is best enjoyed fresh, so savor it while the holiday magic lasts!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Parmesan Soup with Truffle Oil
Parmesan Soup with Truffle Oil

LET’S MAKE A PIECE OF HAPPINESS

Print
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Parmesan Soup with Truffle Oil

Parmesan Soup with Truffle Oil

  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 4 mains / 8 starters
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • cheese grater
  • two medium pots
  • fine mesh strainer
  • hand blender

Ingredients

Units Scale
  • 2 shallots
  • 1-2 garlic cloves
  • 1 tbsp butter
  • 2 tbsp risotto rice
  • 200 grams parmesan (or grana padano)
  • 300 milliliter vegetable stock
  • 300 grams heavy cream
  • 70 milliliter dry white wine
  • salt & pepper to taste
  • truffle oil
  • fresh parsley

Instructions

PREPARATIONS

  • Slice the shallots into thin rings.
  • Peel the garlic and cut it into thin slices.
  • Finely grate the Parmesan.

INSTRUCTIONS

  1. Melt butter in a pot and sauté the risotto rice, shallots, and garlic for about 4 minutes, stirring occasionally, until they look glossy and smell amazing.
  2. Add broth and white wine to the pot, bring it to a boil, and let it reduce over medium heat for about 10 minutes until the liquid is halved.
  3. Pour in the cream, toss in the grated Parmesan, and stir gently over the lowest heat until the cheese is melted. Be careful not to overheat – it’s all about that smooth, creamy vibe.
  4. Once the risotto rice is soft, blend the soup with a hand blender until it’s silky smooth.
  5. Strain the soup through a fine mesh strainer into another pot. You’ll end up with a little clump of risotto and Parmesan left in the sieve that can be tossed and don’t forget to scrape off the bottom of the strainer for extra flavor! Season the soup with salt and pepper to taste.
  6. Serve with a few drops of truffle oil and a sprinkle of chopped parsley.
  • Prep Time: 5 min
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

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