INGREDIENTS

½ cup chopped fresh strawberry puree or store-bought strawberry sauce/syrup
¼ cup + 2 Tbsp Angel Condensada
2 cups ice cubes
1 cup Angel Evaporada

 

PROCEDURE

  1. In a small bowl, combine strawberry puree and Angel Condensada. Mix until color turns into pink color. Pour this mixture on a tall glass.
  2. Add ice cubes to the glass and slowly pour in Angel Evaporada.

INGREDIENTS

Strawberry Milk Layer
1 tsp strawberry extract
4 tbps hot water
4 tbps Angel Condensada *Divided into 3 portions
Matcha Milk Layer
2 tbps matcha powder
4 tbps hot water
4 tbps Angel Condensada *Divided into 3 portions
1-1/2 cup Angel Evaporada

 

PROCEDURE

  1. In a small bowl, combine strawberry syrup, Angel Evaporada and Angel Condensada. Mix well until combined.
  2. In a small bowl, combine matcha powder, hot water, and Angel Condensada. Mix well until combined.

      3. INGREDIENTS

      2 packs of 24g Choco Hero Malt Drink
      4 tbps hot water
      1 cup brewed coffee, cooled down
      2 cups ice cubes
      ½ cup Angel Evaporada
      ½ cup Angel Kremdensada, chilled
      1 tbps cocoa powder

       

      PROCEDURE

      1. Combine Choco Hero Malt Drink and hot water. Mix until dissolved.
      2. Chocolate drink mix in a tall glass, add brewed coffee and ice cubes. Slowly pour in Angel Evaporada.

          3. INGREDIENTS

          1 cup Angel Evaporada
          2-400 ml Coco Mama Fresh Gata
          ½ cup sugar
          pinch of salt
          ½ cup cornstarch

           

          PROCEDURE

          1. In a medium size pot, combine 1-400ml Coco Mama Fresh Gata, evaporada, sugar, salt, and cornstarch. Mix well until cornstarch is completely dissolves.
          2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
          3. Quickly divide into 2-500 ml rectangular microwavable containers. Cool completely.
          4. To make Latik – in a pan over medium heat, add 1-400ml Coco Mama Fresh Gata and bring to a boil.
          5. Cook, stirring occasionally, until liquid starts to thicken. Lower heat and continue to cook.
          6. As oil starts to separate and solids begin to form, regularly stir, and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
          7. Using a fine-mesh strainer, drain latik from the oil and store in an airtight container until ready to use.
          8. Place in the refrigerator for 4 hours or best overnight. Slice and sprinkle with latik.

              9. INGREDIENTS

              8 packs store bought mini mamon
              1/2 cup unsweetened pineapple juice
              1 can, 410ml Angel Kremdensada, room temperature
              12 grams unflavored white gulaman powder
              1 can, 432g fruit cocktail, drained and syrup reserved
              1 1/4 Cup water
              1 1/2 Tablespoon gelatin powder

               

              PROCEDURE

              1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
              2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
              3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
              4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
              5. Slice fruit cocktail jelly and serve.

                  6. INGREDIENTS

                  4 pcs tablea tsokolate
                  3 cups water
                  ½ cup Angel Condensada
                  ½ cup Angel Evaporada

                   

                  PROCEDURE

                  1. Drop tablea and water in a pot. Bring to a boil while stirring continuously until completely dissolved.
                  2. Remove from heat and stir in Angel Condensada. Add a splash of Angel Evaporada and serve.

                  INGREDIENTS

                  1 cup Angel Evaporada
                  2 cups chopped ripe mango
                  ¾ cup Angel Condensada
                  5 cups ice cubes

                   

                  PROCEDURE

                  1. Combine Angel Evaporada with the rest of the ingredients in a blender.
                  2. Blend for a few seconds until smooth. Pour into glasses and serve.

                  INGREDIENTS

                  1 cup malagkit na bigas
                  5 cups water
                  1-380 grams Angel Condensada
                  1 ½ tsp ube flavoring
                  1 cup grated cheddar cheese
                  Angel Evaporada for drizzling

                   

                  PROCEDURE

                  1. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
                  2. When rice is transparent, add ube flavoring, and Angel Condensada, and cook for several minutes more, until rice is soft.
                  3. Serve in bowls top with grated cheddar cheese and swirls of Angel Evaporada.

                      4. INGREDIENTS

                      4 tbsp canned cream corn
                      2 tbsp canned corn kernel
                      ½ tbsp sugar
                      1 cup crushed ice
                      ¼ cup Angel Evaporada
                      1 small scoop sweet corn ice cream
                      2 tsp corn flakes

                       

                      PROCEDURE

                      1. Layer crushed ice, cream corn and sugar in a glass or bowl.
                      2. Top with corn kernel, sweet corn ice cream and corn flakes.
                      3. Drizzle Angel Evaporada on top.
                      4. Serve immediately.

                      INGREDIENTS

                      3 cups Regular cornflakes
                      2-410ml cans Angel Evaporada
                      1 ½ tsp salt
                      ½ cup Angel Condensada, plus more for drizzling
                      3 scoops Homemade Vanilla Ice Cream*
                      2 cups Ice
                      Cinnamon powder, for dusting
                      Homemade Vanilla Ice Cream
                      4 cups Angel All-purpose Creamer
                      1-380g can Angel Condensada
                      1 tsp salt
                      1 tsp Vanilla Extract

                       

                      PROCEDURE

                      1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then mix until everything is well combined.
                      2. Transfer to a container and cover with plastic wrap with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
                      3. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
                      4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
                      5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
                      6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
                      7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.