It's New Year, let's Disco! Enchanting melted Disco Balls


Rotganzen is a Dutch post-pop art and design company, established in 2009. During boyhood in Spijkenisse, a suburb of Rotterdam, the artists developed a distinct sense to create something extraordinary out of the ordinary.

Verging on the boundaries of art and design, the conscious choice of material and form contain an implied contrast to their message. What once may have been something self-evident takes on a new character and meaning in Rotganzen's works.

However, rather than a doomed take on reality, Rotganzen’s intention is to offer a cheerful approach to observing its object of depiction.

NYE sleepover breakfast recipes!

Joy The Baker's banana dumplings

Champagne Lavender Royale

This is an easy and festive drink that’s sure to add a little sparkle to your gatherings. The original recipe is made with Champagne or Sparkling wine, but you can also use sparkling water or sparkling apple juice and leave out the liquor for a non-alcohol version. If using sparkling water you may need to add a little more pomegranate juice. Kids will love the (non alcohol version) and feel so special that you shared this with them.

1 Tablespoon Chambord or Cassis liquor per glass (*infused with lavender see recipe below)

2 Tablespoons pomegranate juice per glass (well chilled)

Champagne or *Sparkling Wine (well chilled) (4 to 6 ounces per glass)

A few raspberries or pomegranate seeds (for serving)

In Champagne flutes or festive glasses pour the liquor and fruit juice in each glass and slowly fill with Champagne, sparkling water, or sparkling juice. You may have to stop for a moment and wait till it stops fizzing to finish filling the glass or it may bubble over. Add raspberries or pomegranate seeds and serve immediately.  If making for children only use the fruit juice (2 to 4 tablespoons per glass) not Chambord or Cassis and sparkling apple juice or sparkling water.

*To infuse liquor (or fruit juice) with culinary lavender:

Take one cup liquor or fruit juice and add 1 teaspoon of culinary lavender (or less to taste) to the liquid. Set aside for at least an hour. Check to see if you can taste the lavender, if you can then strain well and it is ready to use in your cocktail. It may need a bit more time to bring out the flavors so set aside again and check in 30 minutes and then strain. This infusion will keep refrigerated for at least a week.

For the Hot Chocolate:

1 cup Heavy Cream
½ cup Milk
½ cup Dark Chocolate Chips
1 cup Chocolate Stout (to remove alcohol, see note below)
2 tbs Sugar (if desired)

For The Whipped Cream:

1 cup Heavy Cream
1/3 cup Powdered Sugar
2 tbs Stout


In a pan over medium high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.

Remove from heat, stir in the beer. Depending on your personal preference and the level of bitterness in the beer you used, taste and determine if you want it sweeter, add in the 2 tbs of sugar for a higher level of sweetness.

Return to heat and stir until desired temperature is reached (Usually between 140 and 160 degrees F).

To make the whipped cream, add all whipped cream ingredients to a stand mixer, whip on high until soft peaks form, about 3 minutes.

Serve hot chocolate topped with whipped cream