See what NCTzens are cooking up with a new list of NCity recipes for Winter 2021 and get some inspiration for your own tasty creations. Check out a full list of ingredients and instructions for you to get started below!

NCTea by @chocomiheaven


– 1 cup water

– 1 cup sugar 

– 4 Earl Grey tea bags




  1. In a small sauce pot, heat water until it just starts boiling. 
  2. Add Earl Grey tea bags, keeping the strings attached and outside of the pot. Let steep for 5 minutes.
  3. Remove tea bags and lower the heat, bringing it to a slow boil.
  4. Add sugar (“that’s a lo’a sugah!”) and stir until it’s completely dissolved.
  5. Remove from heat and let cool; the syrup will thicken as it cools. Pour desired amount into your milk of choice (hot or cold).
  6. Enjoy! Cheers 🙂

TIP: The syrup can be stored in the fridge and will keep for up to a month! 

Why @chocomiheaven likes this recipe the best

Johnny and Mark’s “Trip to Europe” VLIVE is one of my comfort VLIVES – I find myself referencing it often and every time I see compilations of it, I burst out laughing! It was one of my highlights of Summer 2020, and being someone who absolutely LOVES tea, I knew I wanted to try this recipe out for myself. Like Johnny said, the VLIVE helped me figure out “what NOT to do” when making the syrup, and I shouted the same way Mark did when it came out successfully! Just to make it even fancier, I boiled the tea with some dried lavender to give it an even sweeter, more floral flavor!


Sweet Moonlight by @htaeily


1) Chocolate ganache

2.67g of gelatine + 13ml of cold water

250g of dark chocolate

500ml of liquid full cream


2) Génoise

170g of sugar

4 eggs

265g of flour

60g of unsweetened cocoa powder (no breakfast cocoa)

15g of baking powder

1 pinch of salt

33 cl of cold liquid full cream


3) Sugar Syrup

50ml of water

50g sugar

1 pinch of aroma of your choice


4) Mirror Glaze

6g of gelatin + 30ml of cold water

40ml of water

100g of sugar

100g of glucose

100g white chocolate

50g unsweetened condensed milk

Food coloring


5) French Meringues (optional for the decor) 

100g of sugar

100g white of egg


Also about the materials:

– Mixer

– Hand blender

– Bag piping

– Baking paper, baking tray

– Food thermometer

– Circle mold (15cm of diameter) 

– Spring-form circle (18cm of diameter)



Step 1: The Chocolate Ganache

– Pour the gelatin in a small bowl with the cold water for 10 minutes

– Cut the chocolate in small pieces and in a pot, heat the first part of the liquid cream (250ml) 

– Once the liquid cream starts to boil, take it out of the heat. Add the gelatin then mix

– In a bowl, pour the hot preparation over the chocolate and mix with a whisk

– Add the second part of the liquid cream (250ml and cold) and mix again

– Film the preparation and reserve it for 2 hours in the freeze


Step 2: The Génoise

– Preheat the oven to 160°C

– Whisk together the eggs and sugar. The mixture should double in volume.

– In another bowl, mix together the flour, unsweetened cocoa powder, salt and baking powder.

– Sift everything over the previous mixture. Mix gently with a spatula.

– Whip at medium speed the liquid cream until it thickens. It will take 5 to 10 minutes. (note: the cream and all your utensils have to be very cold, you can put them in the fridge before using them)

– Incorporate this whipped cream into the preparation with a spatula.

– Cover the mold (15cm) with a baking paper and pour the preparation

– Bake for 1h15. You can stick a blade of a knife in the center of the cake. It should come out dry. If this is not the case, re-bake for 5 minutes and recheck.

– Take it off from the oven, turn the cake over on a plate to flatten it as much as possible. Let cool completely.

– Cut the génoise into 3 equal layers. You can use a cake cutter to be more precise. 

– Reserve it in a safe place


Step 3 (optional) : The French Meringues for the Decor

– Preheat the oven to 120°C

– With a mixer, whip the white at low speed until getting a frothy mixture

– Add the sugar three to four times, while gradually increasing the speed (you can add some colorant if you want to make colorful meringues)

– Fill the preparation in a piping bag and make the meringues on a baking tray covered by a baking paper

– Put in the oven at 120 ° C for about 40-45 minutes


Step 4 : The Entremet Assembly

Take the ganache out of the freezer and whisk it for about 5 minutes, at medium speed. But be careful, it goes very quickly! The ganache must stand on its own on the whisk but it must not rise too much either.

Then make the sugar syrup –> in a pot boil the water, once boiling wait 3 minutes then add the aroma. Reserve it on a small bowl or a glass

– Use the 18cm spring-form to shape your layered cake. Line the whole thing with clingfilm, so you can remove your cake easily in the end.

– Drop a first circle of génoise in the bottom of the spring-form, leaving a gap around the sides.

– Soak your génoise with soaking syrup (you can use a food brush)

– Spread over some of your chocolate ganache

– Layer on top your 2nd génoise circle, soak it with the syrup

– Spread for the 2nd time the chocolate ganache

– Repeat the same action for the 3rd génoise circle

– Finally cover the top with more ganache

– Fill a piping bag with the remaining ganache and pipe down into the gaps between – the edges of the cake tin and your layered entremets.

– Chill it in the freeze for at least 5 hours until the ganache is set.


Step 5: The Mirror Glazing

– Pour the gelatin in a small bowl with the cold water for 10 minutes

– In a pot, heat the 40ml of water, the sugar, the glucose until boiling

– Once it started to boil, take it off the heat and add the gelatin then mix

– Pour the hot preparation over the white chocolate in a bowl then mix

– Add the condensed milk and mix again

– Use a hand blender for a more homogeneous mixture

– Pour the preparation in different bowls (if you want to use different colorants)

– Add the colorant in each bowl and mix gently

– Take the frozen dessert out of the freezer and place it on a grid

– Once the temperature reached 37°C (use the food thermometer), pour the icing in – a high glass and finally glaze it

– Remove the excess glaze with a spatula then move the grid with rotatory movements

– Finally add some deco made in chocolate, edible glitters and few meringues

– Reserve the 4 hours in the fridge before eating it


Why @htaeily likes this recipe

The ganache is very tasty and delicate, I think it’s the best part of the desert. Also I’ve made this entremet last year for taeil’s birthday therefore I keep it as a happy memory, it was also the first time trying this kind of entremet. It’s a lot of work and time but it’s very worth it.


Oreo Marshmallow with the Sprinkles by @peachy_127


2 tubs of marshmallow fluff

5 cups crispy rice cereal

27 chocolate sandwich cookies crushed

Any assortment of sprinkles



Tip: I recommend pouring ingredients in small increments! 

Pour the crispy rice cereal into a large bowl, add a scoop of marshmallow fluff, and sprinkles of the crushed Oreo in small increments. Do this bit by bit to make sure all of the ingredients get mixed. Find a good stopping point, and scoop it all into a large baking pan. Sprinkle your desired amount of sprinkles onto the top of the treat, then let it chill in the fridge for 15-20 minutes. After letting it chill, slice it and enjoy! 


Why @peachy_127 likes this recipe

My friends and I wanted to bring the English version of the Make a Wish lyrics to life, so I came up with the idea of making the “Oreo marshmallow with the sprinkles” into Rice Krispie treats! PLUS, the marshmallow fluff is vegetarian friendly, and this requires no heat! 


Check out NCity recipes from Fall 2020 here!