INGREDIENTS

400ml water
4 Tablespoons Thai milk tea leaves(Cha TreMue Brand)
1/4 cup sugar
1/3 cup Angel Coffe Creamer
1/4 cup Angel Condensada
1/4 cup Angel Evaporada
4 cups Ice,cracked into small pieces

 

PROCEDURE

  1. In a small pot,add water and bring to a boil over medium high heat.Reduce heat to slow simmer and add Thai milk tea leaves and sugar bring to a gentle simmer for 3 minutes.Remove from to heat and set aside to cool.
  2. Allow to tea to steep for 15 minutes before straining using a fine mesh.
  3. To assemble , fill a small pitcher with Thai tea,add Angel coffer Creamer,condensada and evaporada.Mix well until combined and creamer is completely dissolved.
  4. Fill tall glasses with cracked ice and pou milk tea mixture. Best enjoyed immediately.

      5. INGREDIENTS

      1 pack, 250ml Angel All Purpose Creamer, chilled overnight
      1/2 cup Angel Condensada
      6 packs of 3 chocolate cream filled cookies
      piping bag
      6 pieces of popsicle sticks

       

      PROCEDURE

      1. Begin by Crushing cookies inside the pack without opening.Open the pack and transfer contents into bowl. Do not throw the pack.Set aside
      2. In a seperate bowl,whip chilled Angel all purpose creamer until soft peaks form.Add condensada until combined.Fold in crushed cookies into the mixture
      3. Transfer cookies into a piping bag.Fill packs of with cream mixture and use a bowl or bin to keep the cookies packs upright.Insert popsicle sticks into the center of each pack.
      4. Freeze until popsicles are compltely firm and sticks are set for 6 hours or best overnight
      5. Once frozen,peel the packaging off and enjoy.

          6. INGREDIENTS

          1pack,250ml Angel All Purpose Creamer, chilled overnight
          1/2 cup Angel Condensada
          12 packs individually packed Biscoff cookies,roughly crushed save plastic packaging
          n/a piping bag
          12 pieces popsicle sticks
          3/4 cup melted Biscoff spread

           

          PROCEDURE

          1. In a bowl whip Angel All Purpose Creamer using a fork or electric mixer until thick.
          2. Fold in crushed Biscoff cookies.Transfer mixture into a piping bag.
          3. Fill plastic packaging with cream mixture until 3/4″s full.Insert popsicle sticks and freeze over night.
          4. Unwrap popsicles and carefully dip into melted Biscoff spread.Lay into a sheet pan with baking paper and freeze for another 4 hours or best overnight. Server frozen.

              5. INGREDIENTS

              1 can , 410ml Angel Evaporada
              2 1/2 cup Water
              Topping
              2 cups dice ripe mango
              1/2 cup mango pure
              1/2 cup Angel Condensada,plus extra as needed

               

              PROCEDURE

              1. Combined Angel Evaporada and water.Mix well.
              2. Place mixture into ice cubes or bag and freeze overnight.
              3. Using a ice crusher,shave milky ice and place into serving bowls.
              4. Top shaved ice with mango and drizzle with mango pure and condensada
              5. Serve immediately with condensada on the side

                  6. INGREDIENTS

                  1 pack, 250ml Angel All Purpose Creamer, chilled overnight
                  1 can,380g Angel Condensada
                  1 cup Crushed Cream filled chocolate cookie

                   

                  PROCEDURE

                  1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume
                  2. Slowly add condensada.Whip until combined.
                  3. Fold in your choice of filling/flavoring.Transfer on a freezer-safe container
                  4. To serve,scoop ice cream into waffle cones or bowls and serve immediately

                  INGREDIENTS

                  2 packs, 250ml Angel All Purpose Creamer, chilled overnight
                  1 can, 380g Angel Condensada
                  2 teaspoons instant coffee powder
                  1/4 cup chocolate spread piping bag
                  8 pieces popsicle sticks

                   

                  PROCEDURE

                  1. Place chilled Angel All Purpose Creamer in a bowl. výnip using an electric hand mixer until soft peaks form.
                  2. In separate bowl, combine condensada and instant coffee powder. Mix well. Fold mixture into the cream.
                  3. Transfer mixture into a piping bag. Fill popsicle mold with the mixture. Tap molds on the counter a few times to remove air bubbles. Insert a popsicle stick into the center of each mold.
                  4. Freeze until popsicles are completely firm and sticks are set for 6 hours or best overnight.
                  5. Melt chocolate spread in a heat proof bowl. Let cool. Remove popsicles from the freezer and quickly run the bottoms of the mold under warm water. Gently remove popsicles from the mold and place on a baking sheet pan with parchment paper.
                  6. Using a fork, drizzle with melted chocolate spread. Freeze until chocolate is hardened, about 10 to 15 minutes. Serve immediately.

                      7. INGREDIENTS

                      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
                      1 can, 380g Angel Condensada
                      3/4 cocoa powder

                       

                      PROCEDURE

                      1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
                      2. Slowly add condendsada. Whip until combined.
                      3. Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
                      4. To serve, scoop ice cream into waffle cones or bowls and serve immediately.

                          5. INGREDIENTS

                          2 packs, 250ml Angel All Purpose Creamer, chilled overnight
                          1 can, 380g Angel Condensada
                          1/2 cup store bought or homemade caramel sauce *see toffee nut sauce recipe*

                           

                          PROCEDURE

                          1. Whip the chilled Angel All Purpose Creamer using an electric hand mixer on high until it doubles its volume.
                          2. Slowly add condendsada. Whip until combined.
                          3. Fold in your choice of filling/flavoring. Transfer on a freezer-safe container. Freeze overnight.
                          4. To serve, scoop ice cream into waffle cones or bowls and serve immediately.

                          INGREDIENTS

                          1 can, 410ml Angel Evaporated Filled Milk
                          1 can, 380g Angel Condensada
                          7 pieces large egg yolks
                          2 pieces whole eggs
                          3/4 cup sugar, divided
                          Ube Halaya
                          1 can, 365 ml Angel Evaporada
                          1 can, 380g Angel Condensada
                          1 pack, 200ml Coco Mama Fresh Gata
                          1/4 cup unsalted butter
                          1 tsp ube extract
                          1 kg grated ube (boiled and then grated)

                           

                          PROCEDURE

                          1. Pour the sugar in 6 llaneras then heat over medium flame until it caramelized. Set aside.
                          2. In a bowl, mix the rest of ingredients together. Strain twice. Pour into llaneras. Cover with aluminum foil. Cook in *bain marie it steams for 45 minutes or until firm. *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove. Let cool and chill overnight.
                          3. To make ube halaya in a large skillet or wok, add Angel Evaporada, Angel Condensada, gata, butter, and ube extract. Bring to a quick boil. Add grated ube and mix well.Bring to a boil, stirring occasionally until sugar is dissolved, butter is melted.
                          4. Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
                          5. Continue to cook for another 10 to 15 minutes or until mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
                          6. Divide mixture into 6. Spoon ube halaya mixture into the same llanera of leche flan. Be careful not to press down hard.
                          7. Cover tightly with plastic wrap and refrigerate again for 3 hours.
                          8. To serve Loosen llaneras and transfer ube-leche flan into a serving plate.

                              9. INGREDIENTS

                              1 pack, 200g chocolate graham biscuit
                              2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
                              1 cup cream cheese, softened
                              1 can, 380g Angel Condensada, chilled
                              1 tsp vanilla extract
                              1/2 tbsp clear gelatin
                              2 tablespoons cold water
                              1/2 cup chocolate hazelnut spread
                              3 pcs ripe banana, sliced
                              chocolate shavings

                               

                              PROCEDURE

                              1. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
                              2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
                              3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
                              4. Top with shaved chocolate. Slice and serve cold.