Sinterklaas: My First Holiday Season Abroad

Amy Dupuis
Dec 7
2 min read

This year marks my first holiday season abroad, and being in the Netherlands has given me a whole new appreciation for how other cultures celebrate this magical time of year. Back home, I grew up with twinkling lights, Christmas trees, and the smell of gingerbread cookies. As the chill of December settles over the Netherlands, an excitement begins to buzz through the streets, homes, and bakeries. Sinterklaas, the country's most beloved tradition, arrives on his white horse, with his helpers (pieten), and treats. More than just a holiday, Sinterklaas is a celebration of family, warmth, and nostalgia.

Sinterklaas traces back to Saint Nicholas, a 4th century bishop known for his generosity. One of the most magical parts of Sinterklaas season is the intocht, the grand arrival of Sinterklaas. This festive moment kicks off weeks of excitement, parades, treats, and anticipation. On the day of his arrival, typically mid November, crowds gather along rivers, canals, and harbors to welcome him. This is one of the most watched televised events in the Netherlands and a heartwarming tradition for families. His feast day, December 5, marks pakjesavond, the evening when families exchange presents, playful poems, and creative surprises. Children leave out their shoes stuffed with carrots for the saint's horse, hoping to wake to chocolate letters and handfuls of pepernoten. As the festivities wind down and the lights dim, nothing completes a Sinterklaas celebration quite like the comforting aroma of homemade treats. Let's finish off the evening with two classics: warme chocolademilk and pepernoten. Wishing you and yours a warm Sinterklaas evening. May your home to be filled with coziness and sweet moments.

Warme Chocolademelk (Dutch Hot Chocolate)

Serves: 2–3

Ingredients

2 cups milk (or plant-based alternative)
¼ cup chocolate chips or chopped chocolate
1–2 tbsp sugar (optional, depending on your chocolate)
½ tsp vanilla extract
1 tsp speculaaskruiden (or homemade blend: ½ tsp cinnamon, ⅛ tsp cloves, ⅛ tsp nutmeg, ⅛ tsp ginger)
Whipped cream or marshmallows, for topping

Instructions

Heat the milk: In a small saucepan over medium heat, warm the milk until it begins to steam (do not boil).
Add chocolate: Stir in chocolate and sugar, whisking until completely melted and smooth.
Flavor: Add vanilla extract and stir to combine.
Serve: Pour into mugs and top with whipped cream or marshmallows.

Tip: For an extra cozy touch, sprinkle a little cinnamon or cocoa powder on top.

Pepernoten

Ingredients

1 cup all-purpose flour
½ tsp baking powder
1 tsp speculaaskruiden (or homemade blend: ½ tsp cinnamon, ⅛ tsp cloves, ⅛ tsp nutmeg, ⅛ tsp ginger)
Pinch of salt
4 tbsp unsalted butter, softened
¼ cup brown sugar
2–3 tbsp milk

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix dry ingredients: In a bowl, combine flour, baking powder, speculaaskruiden, and salt.
Cream butter and sugar: In another bowl, beat butter and brown sugar until smooth.
Combine: Add dry ingredients to butter mixture, mixing well. Gradually add milk until a firm, slightly sticky dough forms.
Shape cookies: Roll small pieces of dough into pea-sized balls and place on the baking sheet, spaced slightly apart.
Bake: 12–15 minutes, until golden brown. Allow to cool slightly before enjoying.