INGREDIENTS

1-410 ml Angel Evaporada
half can Angel Condensada
1-370 m Angel All Purpose Creamer, chilled
2 tbsp cocoa powder
½ cup thick peanut butter
6 cups ice cubes or more as needed
½ cup chopped peanuts (optional)

 

PROCEDURE

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

      3. INGREDIENTS

      2 cups canned cream of corn
      1-410 ml Angel Evaporada
      1-370 grams Angel Condensada
      1-380 ml Angel All Purpose Creamer, chilled overnight
      1 tsp vanilla extract
      2 cups canned corn kernels, drained crushed ice
      corn flakes cereals

       

      PROCEDURE

      1. Place 2 cups canned cream of corn, Angel Evaporada, Angel Codensada in a blender. Blend until smooth. Fold in Angel All Purpose Creamer and vanilla extract.
      2. Transfer corn-milk mixture in a tub, top with corn kernels. Seal completely and chill.
      3. To serve, pour Tres Leches Mais Con Yelo mixture in a tall cup or glass, add crushed ice and top with corn flakes cereals.
      4. Serve immediately and enjoy!

          5. INGREDIENTS

          White Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped white chocolate Dark Chocolate Champorado ½ cup malagkit na bigas 2 ½ cup water half can Angel Condensada ¼ cup chopped dark chocolate ½ cup chopped white and dark chocolate Angel Evaporada for drizzling  

          PROCEDURE

          White Chocolate Champorado::

          1. White Chocolate Champorado:
          2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
          3. When rice is transparent, add white chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

          Dark Chocolate Champorado::

          1. Dark Chocolate Champorado:
          2. Cook rice in a medium pot with water on low heat, stirring constantly to avoid scorching.
          3. When rice is transparent, add dark chocolate, and Angel Condensada, and cook for several minutes more, until rice is soft. Set aside.

          To Assemble::

          1. To Assemble:
          2. In a serving bowl, add white chocolate champorado on the other half of the bowl. And fill the other side with dark chocolate champorado.
          3. Sprinkle with chopped white and dark chocolate on top and swirls of Angel Evaporada.

          INGREDIENTS

          Make Ahead Caramel Sauce
          – ¼ cup sugar
          -1 tbsp butter
          – half can Angel Kremdensada, room temperature
          – pinch of salt

          Coffee Base
          – 1 tbsp instant coffee powder
          – 3 tbsp hot water
          – 1 tbsp Angel Condensada
          – ½ cup hot water
          – ½ cup Angel Evaporada
          – 1 tsp vanilla extract
          – 2 cups ice cubes

           

          PROCEDURE

          1. Melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
          2. Using a shot glass or small bowl, combine coffee and 3 Tablespoons hot water. Stir until coffee is dissolved completely. Set aside.
          3. In liquid measuring cup/coffee mug, combine Angel Condensada,1/2 cup hot water, Angel Evaporada and vanilla extract.
          4. To assemble, drizzle 2 Tablespoons caramel sauce in the bottom of a tall cup or glass. Add ice cubes and pour in milk mixture. Slowly add coffee mixture and finish with more drizzle of caramel sauce.
          5. Serve cold and enjoy!

          INGREDIENTS

          1-410 ml Angel Evaporada
          half can Angel Condensada
          3 cups ripe mango, cut into cubes, plus more for topping
          6 cups crushed ice
          ¾ cup crushed grahams
          store bought mango ice cream (optional)

           

          PROCEDURE

          1. Combine Angel Evaporada, Angel Condensada. Set aside.
          2. Layer crushed ice, blended milk mixture and crushed grahams prepared glasses. Top with a scoop of mango ice cream and diced mangoes. Serve immediately.

              3. INGREDIENTS

              1-410 ml Angel Evaporada
              half can Angel Condensada
              2 cups unsweetened pineapple juice
              2 cups frozen sliced ripe banana lakatan
              6 cups ice cubes or more as needed

               

              PROCEDURE

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

              INGREDIENTS

              White Chocolate-Coffee Base
              – 1 tbsp instant coffee powder
              – 2 tbsp chopped white chocolate
              – 2 tbsp hot water
              Vanilla Milk Base
              – 3 tbsp Angel Condensada
              – ½ cup hot water
              – ½ cup Angel Evaporada
              – 1 tsp vanilla extract
              – 2 cups ice cubes
              – 2 tbsp chocolate syrup

               

              PROCEDURE

              1. Using a shot glass or small bowl, combine coffee, white chocolate and 3 Tablespoons hot water. Stir until coffee is dissolved completely. Set aside.
              2. In liquid measuring cup/coffee mug, combine Angel Condensada,1/2 cup hot water, Angel Evaporada and vanilla extract.
              3. To assemble, pour chocolate-coffee mixture on the bottom of a tall cup or glass. Add ice cubes and pour in milk mixture.
              4. Serve cold and enjoy!

              INGREDIENTS

              1-410 ml Angel Evaporada
              1 cup water
              1-380 grams Angel Condensada
              ½ tsp vanilla extract
              1 cup ripe mango, cut into small cubes

               

              PROCEDURE

              1. Mix all ingredients in a bowl
              2. Divide mixture into ice candy plastic bags.
              3. Freeze for 6 hours or best overnight.
              4. Serve frozen.

              INGREDIENTS

              1 cup malagkit na bigas
              5 cups water
              ½ cup chopped tablea chocolate
              1-380 grams Angel Condensada
              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 tablea, and Angel Condensada, and cook for several minutes more, until rice is soft.
              3. Serve in bowls with swirls of Angel Evaporada.

                  4. INGREDIENTS

                  1-410 ml Angel Evaporada
                  1 cup buko water
                  1-380 grams Angel Condensada
                  ½ cup shredded coconut meat
                  ½ cup sweetened red beans

                   

                  PROCEDURE

                  1. Mix all ingredients in a bowl.
                  2. Divide mixture into ice candy plastic bags.
                  3. Freeze for 6 hours or best overnight.
                  4. Serve frozen.