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Treat Yourself: 3 Quick and Easy Desserts for Cozy Nights

When it comes to special occasions, we’re all for crafting time-intensive, show-stopping treats – like this celebrity pastry chef’s chocolate babka. But for casual and cozy nights in, we look for no-fuss sweet treats we can whip up on the fly.

Just because it’s easy doesn’t mean it can’t be elegant. From milkshakes to shaved ice, elevate your sweets in seconds with a glitzy BOMSHBEE Chandelier Kalos glass or a sleek Optic DOF. Our versatile glassware is just the right size for single-serving desserts.

Whether you’re in the mood for a bite-sized sweet treat just for yourself or something to share with friends, here’s a trio of fabulous desserts to try at home.

Bingsu (Korean shaved ice)
The Glass: Enjoy this delightfully dramatic dessert in a stylish BOMSHBEE Chandelier Kalos for an added touch of elegance.

Known for its fine, snow-like ice shavings and colorful toppings, bingsu – a milk-based Korean shaved ice – is the ultimate treat.  For starters, it’s easy to make at home, plus you can mix and match toppings to suit your cravings. Keep it classic with red beans, fruit, or condensed milk, or go rogue with chocolate, coffee or gummies. Though bingsu is typically shared among friends, this single-serving version offers the perfect opportunity to savor a smaller portion on your own.


  • 4 cups of milk
  • ½ cup condensed milk
  • Toppings of your choice: fruit, condensed milk, boba, flavored syrups, nuts, and red bean paste are all good options!


  1. Combine milk and condensed milk, pour into an ice cube tray, and freeze overnight.
  2. The following day, carefully blend the ice cubes in a blender or food processor for 15-30 seconds. Don’t overdo it; you’ll lose the fluffy, snow-like texture. (Note: Blend half of the ice cubes for a single serving, saving the rest for your next bingsu craving. If entertaining guests, blend the entire batch to share the delight!)
  3. Next, transfer the shaved ice into your preferred BOMSHBEE bowls or glassware, shaping them into neat little mounds.
  4. Top off with your favorite garnishes – think bite-sized pieces of strawberry or mango, a drizzle of sweetened condensed milk, chocolate syrup, mini mochi, a dusting of coconut or matcha powder, or even a scoop of your favorite ice cream for added richness.

Chocolate Banana Milkshake
The Glass: For a visually appealing contrast, pour the milkshake into BOMSHBEE’s striking teal Angle Taper DOF glass.

It’s hard to beat this classic flavor combo! Sweet, frozen bananas blended with rich, velvety chocolate ice cream and milk make for a creamy texture with just a touch of fruitiness. Try it with almond, cashew, or oat milk for a slightly nutty spin on the classic.


  • 1 banana, frozen and cut into chunks (½ more for garnish)
  • 2 tbsp Ovaltine for malted chocolate flavor (or any chocolate powder of your choice)
  • 2 tbsp chocolate syrup
  • 1 cup milk
  • 2 cups vanilla ice cream
  • Whipped cream


  1. Add all the ingredients except the whipped cream into a blender. Blend until smooth.
  2. Pour into your favorite BOMSHBEE glass and top with a generous dollop of whipped cream.
  3. Sprinkle with chocolate powder and add a banana slice to the side of the glass as a garnish. Enjoy!

Dalgona Affogato
The Glass: A clear glass like the Chandelier Eidos showcases the enticing colors and textures of the lush dalgona coffee and creamy ice cream inside and makes it easy to sip up every last drip of creamy coffee.

Remember the Dalgona whipped coffee trend? If you loved that light, fluffy coffee mixture, you’ll fall for this affogato variation, too. Instead of pouring the whipped coffee over milk, simply swap out ice cream or gelato instead. 


  • 2 tbsp of premium instant coffee
  • 2 tbsp of sugar
  • 2 tbsp of hot water
  • Vanilla ice cream or fior di latte gelato


  1. In a bowl, combine instant coffee, sugar, and hot water, whisking until it becomes smooth and frothy.
  2. In BOMSHBEE glassware or bowls, add a single scoop of ice cream gelato.
  3. Top each serving with whipped coffee, and buon appetito!


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