INGREDIENTS

1 cup Ripe Avocado Cubes
1/4 cup Angel Condensada
1/2 cup Angel Coffee Creamer
4 cup Crushed Ice

 

PROCEDURE

  1. Using a blender, combine all ingridients and blend until smooth
  2. Serve in tall glasses and enjoy.

INGREDIENTS

1 cup Ripe Banana Sliced
1/4 Smooth Peanut Butter
1/4 Angel Condensada
1/3 Angel Coffee Creamer
4 cups Crushed Ice

 

PROCEDURE

  1. Using a blender, combine all ingridients and blend until smooth.
  2. Serve in tall glasses and enjoy.

INGREDIENTS

3 teaspoons instant
1/3 cup angel coffee creamer
3 teaspoons hot water
1/4 cup Angel Condensada
1/2 cup cold water
2 1/2 cup ice cubes

 

PROCEDURE

  1. In a tall glass, dissolve coffee, angel coffee creamer in hot water.
  2. Add condensada and cold water, stir to combine.
  3. Add ice cubes and serve.

      4. INGREDIENTS

      Half Of Watermelon, chilled
      1 can, 410ml angel evaporada
      1 cup lime-soda
      2 cups canned fruit cocktail in syrup
      half can angel condensada

       

      PROCEDURE

      1. Cut the watermelon in half. Using a melon balelr tool or spoon, scoop ou the watermelon flesh and transfer it to a large bowl.
      2. Add Angel Evaporada, lime soda, fruit cocktail and condensada into watermelon malls, Stir to combine.
      3. Transfer the watermelon punch to the empty watermelon skin or serve in bowls. Enjoy!

      INGREDIENTS

      1 cup ripe mango cubes
      1 cup ripe banana sliced
      4 tablespoons angel condensada
      1/3 cup Angel Coffee Creamer
      4 cups Crushed Ice

       

      PROCEDURE

      1. Using a blender, combine all ingredients and blend until smooth.
      2. Serve in tall glasses and enjoy.

      INGREDIENTS

      2 packs, 250ml Angel All Purpose Creamer, chilled overnight
      3/4 Cup Angel Condensada
      1 bar, 228g cream cheese, softened
      3 Tablespoons matcha powder,Plus extra for dusting
      1 pack, 200g graham crackers
      1/3 cup chocolate chips

       

      PROCEDURE

      1. In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
      2. In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
      3. To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
      4. Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.

          5. INGREDIENTS

          – 1-½ cups crushed grahams
          – ⅓ cup melted butter
          – 1 pack clear gulaman
          – 1 can Angel Evaporada
          – 1 can Angel Condensada
          – 1 pack clear gulaman
          – 1 can fruit salad

          PROCEDURE

          1. Prepare one 8-inch loose-bottom cake pan by covering the base with foil.
          2. Combine melted butter with grahams and flatten on the base of the cake pan. Place in the freezer.
          3. In a saucepan, combine evaporada, condensada, water, and gulaman powder. Bring to a boil. Carefully transfer into the cake pan. Let the first layer of jelly set completely in the freezer.
          4. In a saucepan, combine juice from fruit salad, water, and gulaman powder.
          5. Arrange fruits on top of the white gulaman mixture and carefully pour in clear gulaman mixture. Let it set in the fridge for at least 1 hour or until solid.
          6. Loosen the sides with a torch or a towel soaked in hot water.

          INGREDIENTS

          1/2 cup butter
          1/2 cup sugar
          1 tsp vanilla
          2 pc eggs
          2 cups flour
          1/2 tsp baking powder
          2/3 cup Angel Evaporated Liquid Creamer
          1 can Angel All Purpose Creamer
          1 can Angel Condensada
          1 can Angel Evaporated Liquid Creamer
          1 can Angel All Purpose Creamer, chilled overnight
          2 pc 6-inch round cake tin w/ cover

           

          PROCEDURE

          1. Preheat your oven to 350 F and prepare 2 8 inch cake tins.
          2. Cream butter and sugar until light and fluffy. Add vanilla followed by the eggs. Combine flour, baking soda, and baking powder. Add flour mixture alternating with liquid creamer in 2 batches. Bake for 18-20 minutes or until a toothpick inserted comes out moist but clean.
          3. Poke holes on the surface of the cake. Combine cream, condensada, and liquid creamer. Pour into each cake and let the cake absorb the liquid. Whip your cream and use as topping for the cake.

          INGREDIENTS

          2 packs, 250ml Angel All Purpose Creamer, chilled overnight
          1 can, 380g Angel Condesada, chilled
          1 pack, 200g crushed grahams
          ½ cup melted butter
          1 Tablespoon sugar
          2 cups canned peaches, diced- plus extra for garnish

           

          PROCEDURE

          1. 1.Mix graham crackers, butter, and sugar. Set aside.
          2. 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
          3. 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.

              4. INGREDIENTS

              1 pack, 200g crushed graham crackers
              1/2 cup melted butter
              1 tbsp sugar
              1/2 tsp ground cinnamon
              2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
              1 cup cream cheese, softened
              1 can, 380ml Angel Condensada, chilled
              1/2 tbsp clear gelatin powder
              1 tsp vanilla extract
              3 tbsp instant coffee powder
              3 tbsp sugar
              3 tbsp hot water
              cocoa powder for dusting

               

              PROCEDURE

              1. Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
              2. 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.
              3. Whip Angel All Purpose Creamer Tetra Pack, cream cheese, and Angel condensada until light and smooth. Slowly pour in gelatin, continue to mix until fully incorporated. Pour into the serving container with prepared graham crust. Let it set in the refrigerator for 30 minutes.
              4. Mix instant coffee powder, sugar and hot water in a bowl. Whip until very light and creates stiff peaks. Spread on top of the cream mixture and refrigerate overnight.
              5. Dust with powder on top and serve well-chilled.