Tomato Juice

Tomato Juice

  • 46 ounces tomato juice
  • 3 Tablespoons fish sauce
  • 1 Tablespoon Worchestshire sauce
  • 1/4 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 teaspoon MSG


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 1 minute or until mixture is ultra-smooth.
  5. Cover and refrigerate until the flavors meld and the mix is chilled, at least 2 hours or preferably overnight.

The Ultimate Sous Vide Eggnog Recipe

The most delicious and easy eggnog recipe, using the sous vide cooking technique. A holiday staple in my home.


  • 4 Large egg yolks, fresh
  • 8 Large eggs, fresh
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 Tablespoon Pure vanilla extract
  • 1 1/4 cups confectioners (powdered) sugar
  • 6g Xanthan Gum
  • pinch of salt
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1/2 teaspoon freshly grated nutmeg, plus additional for garnish

Alcoholic Variation

  • 2 cups bourbon whiskey
  • 1/4 cup Amaretto


  • Whipped Cream


  1. Preheat the Sous Vide bath to 140F/60C.
  2. In the bowl of a stand mixer, beat the eggs for 2 to 3 minutes, until they are thick and pale yellow.
  3. Mix powdered sugar and xanthan gum together.
  4. Add the milk, cream, vanilla, powdered sugar, salt and 1/2 teaspoon of freshly grated nutmeg and beat well to make the eggnog base.
  5. Pour the base into a gallon (large) food-grade pouch.
  6. Add the Cinnamon Sticks and cloves to the bag of eggnog base. Press out as much air as possible from the pouch, and seal well.
  7. Drop the sealed food pouch into the water bath and cook for 1 hour, agitating the contents in the pouch several times throughout it’s cooking time.
  8. Remove the pouch from the water bath and immediately quick chill the base by submerging the sealed pouch in ice water bath for at least 20 minutes.
  9. After quick chilling, strain out the cloves and cinnamon into a sealable pitcher or plastic container.
  10. Refrigerate for several hours to overnight to thoroughly chill.
  11. Remove the eggnog base from the refrigerator and pour it into a large pitcher or serving bowl.
  12. If making the alcoholic variation — add the bourbon and amaretto, mix well.
  13. Pour into serving glasses.
  14. Top with Whipped Cream and Grate additional fresh nutmeg on top for garnish and serve immediately. ( Always serve well chilled.)

Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream

Salted Pretzel Nutella Fudge Milkshake with Malted Milk Whipped Cream.

Nutella Fudge (optional)

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup Nutella
  • 8 ounces semi-sweet or dark chocolate, chopped
  • 3 tablespoons butter
  • 1 teaspoon vanilla
  • pretzel twists, for topping
  • 1/4-1/2 cup heavy cream

Malted Milk Cream

  • 1 cup heavy cream
  • 2 tablespoons malted milk powder
  • 1/2 of a vanilla bean, seeds removed (optional)


  • 1/4 cup (rounded) any type of pretzels
  • 3/4 cup vanilla ice cream (about 2 large scoops)
  • 1/3 cup Nutella
  • 1/3 cup milk + more if desired
  • 1 teaspoon vanilla extract
  • Nutella fudge, for serving (recipe below)
  • toasted marshmallows (optional)


Fudge (optional)

  1. Place the sweetened condensed milk, Nutella and chocolate chips in a heat proof bowl.
  2. Place in the microwave and melt on 30 second intervals until melted and smooth.
  3. Stir in the butter + vanilla. The fudge with be thick, but just keep stirring.
  4. Spoon all but 1/3 cup of the fudge into a parchment lined 8×8 inch square baking pan.
  5. Push pretzels onto the top of the fudge.
  6. Cover the pan and place in the fridge to set, this will take about 30 minutes. If in a hurry, place the fudge in the freezer for 10 minutes.
  7. Add the remaining 1/3 cup of fudge to a heatproof bowl and add 1/4 cup cream.
  8. Melt on 30 second intervals until smooth and the consistency of fudge sauce. If the sauce is too thick, add cream until the right consistency is reached.
  9. Warm the sauce before using.

Malted Milk Cream

  1. In a mixing bowl, whip the cream using and electric mixer until soft peaks form.
  2. Add the malted milk powder and vanilla and whip until combined.
  3. Store covered in the fridge.


  1. Add the pretzels to a blender and blend until they become fine crumbs.
  2. Add the ice cream, Nutella, milk and vanilla.
  3. Blend until smooth.

Red Wine Hot Chocolate

You erat chocolate with wine, so why not put chocolate in wine.

I don’t know. It seemed like a good idea to me. But holy smokes it was RICH. I never understand when someone says a chocolatey dessert (i.e. fudge) is too rich. Too rich? How can something be too rich? It’s like saying something is too delicious. But this drink is rich and more fit for sipping out of a small glass than gulping from a mug.


  • 1 1/2 cup milk
  • 1 cup red wine (I used Kendall-Jackson Cabernet Sauvignon)
  • 1/3 cup dark chocolate chunks


  • Coconut whipped cream


  1. In a saucepan over medium heat, combine milk and chocolate chips.
  2. Whisking constantly until chocolate is melted into milk and you have a thick and creamy chocolate milk.
  3. Pour in red wine and heat until everything is hot.
  4. Pour into 2 mugs or 6-8 smaller glasses and top with coconut whipped cream.

Makes 2 mugs or 6-8 smaller glasses

Cook’s Notes

This drink is rich. So instead of just serving 2 (as shown in the pictures), I would recommended serving 6-8 in smaller glasses for sipping.

Homemade Slow Cooker Apple Cider

Homemade Slow Cooker Apple Cider
There’s nothing that smells better this time of year than a home filled with the smell of apples and cinnamon and nothing tastes better than coming in from the cold to a freshly made apple cider waiting for you. In less than half a day you can also enjoy your own delicious cup of homemade apple cider. Although this recipe calls for a slow cooker, don’t worry if you don’t have one! This recipe can also be made in a large pot on the stove.


  • 8-10 apples (I prefer gala for the earthier taste)
  • 1/2 cup brown sugar
  • 5 cinnamon sticks, or more if you prefer a stronger taste of cinnamon!
  • 1 tablespoon whole cloves
  • 1 whole allspice or 1 tspn powdered
  • 10 cups of water


  1. Cut your apples into quarters. Don’t bother removing the seeds as you will be straining it out later on.
  2. Place apples, spices, sugar and water into the slow cooker and cook on low for 3 hours.
  3. After 3 hours use an immersion blender or a potato masher to mash the apples as much as you can. Again, don’t worry about the apple pieces floating around as you will be straining it out.
  4. Cook for another 1-3 hours or until desired flavor has been reached. I prefer the longer wait as the flavor comes out so much more.
  5. Strain the liquids with a strainer covered with cheese cloth to remove any fine apple pieces.
  6. Place in air tight container in fridge for up to one week or you can freeze to keep and use at a later date.

Amaretto Iced Coffee

Amaretto Iced Coffee


  • 425 ml heavy cream
  • 75 ml amaretto syrup (alcohol-free)


  1. Put all ingredients into a 0.5 L (~17 fl. oz.) iSi Whipper.
  2. Screw on 1 iSi cream charger and shake vigorously until the desired consistency is achieved.
  3. Serve immediately or store in the refrigerator for up to one week.

Serving Suggestion

  1. Place 2 scoops of vanilla ice cream in a glass and half fill the glass with cold milk.
  2. Pour an espresso over the top and top with the amaretto cream.

Cook’s Notes

  1. Double the ingredients for a 1 L (~34 fl. oz.) iSi Whipper. Screw on 2 iSi cream chargers one after the other.
  2. Shake vigorously after attaching each charger.
  3. Halve the ingredients if using a 0.25 L (~8.5 fl. oz.) iSi Whipper.

OREO Cookies and Cream Smoothie

OREO Cookies and Cream Smoothie
This isn’t the healthiest smoothie in the world, but it’s also not bad. I believe in moderation of sweet treats and I did try to make it as healthy as I could since I used pudding mix in the recipe. But believe me, it’s well worth the calories. It practically tastes like a milkshake. It’s so good, so sweet, thick, cold and has the most wonderful cookies and cream taste. I haven’t had a OREO cookie in years and this smoothie totally gave me the OREO cookie taste that I have been missing without actually adding OREO’s!


  • 1 cup non-fat milk
  • 1/2 cup plain greek yogurt or vanilla greek yogurt
  • 6 teaspoons  (30 grams) JELLO OREO Cookies and Cream Instant Pudding
  • 1/2 teaspoon  vanilla extract (omit if using vanilla greek yogurt)
  • 1/2 teaspoon  stevia, to taste
  • 1 cup ice


  1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 10, then to High.
  4. Blend for 40-45 seconds or until desired consistency is reached.
  5. Serve immediately.