INGREDIENTS

1 can, 822g canned fruit cocktail, drained
3 cups cooked elbow macaroni
1 cup cubed cheddar cheese
1 pack, 250ml Angel All Purpose Creamer
half can (180g) Angel Condensada
½ cup mayonnaise
pinch of salt
pinch of ground black pepper

 

PROCEDURE

In a bowl, add fruit cocktail, elbow macaroni and cheese. Add Angel All Purpose Creamer, condensada and mayonnaise. Mix well until combined. Season with salt and pepper. Cover the bowl and refrigerate for 3 hours or best overnight.

INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
1 pack, 200g honey graham crackers
½ cup store bought chocolate sauce
4 pieces of ripe banana lakatan, sliced into ¼ inch thick coins
2 llaneras store bought or prepared leche flan, sliced or cut into c

 

PROCEDURE

  1. Transfer Angel All Purpose Creamer in a bowl. Using an electric hand mixer or wire whisk. Whip cream at medium to high speed for 3 minutes until soft peaks form. Fold in condensada.
  2. Lay graham crackers on the bottom of a square dish. Add a layer of whipped cream, followed by a layer of slice bananas and drizzle with chocolate sauce. 
  3. Repeat until you make two layers of whipped cream and graham crackers finishing with whipped cream.
  4. Generously garnish with leche flan on top. Chill for 4 hours or best overnight before 

Ingredients:

2 packs, 250ml Angel All Purpose Creamer
1 ½ cup melted semi-sweet chocolate chips

Procedure:

  1. In a bowl, using an electric and mixer, whip Angel All Purpose Creamer until soft peaks form. 
  2. Slowly fold in melted chocolate into the whipped cream until completely combined. 
  3. Scoop mixture into individual serving bowls. Chill for 4 hours or until mixture sets. 
  4. Serve chocolate mousse with whipped cream and shaved chocolate. 

Ingredients:

– 1 pack, 25g clear gulaman powder
– 4 cups water
– 2 Tablespoons sugar
– 1 teaspoon ube flavoring
– 1 cup cooked mini sago
– 1 cup bottled macapuno strings
– 1 can, 410ml Angel Kremdensada, chilled overnight
– 1 teaspoon ube flavoring
– 1 cup grated cheddar cheese

Procedure:

  1. In a medium size saucepan, add water and sprinkle gulaman powder and sugar. Mix well until completely dissolved. 
  2. Over medium high heat, bring mixture into a soft boil. Stir in ube flavoring. Remove from heat and pour mixture into a rectangular dish. Set aside to set. Cut gulaman into small cubes and set aside. 
  3. In a large bowl, add mini sago, macapuno strings, ube gulaman, Angel Kremdensda and ube flavoring. Mix well until combined. Cover bowl and chill for 3 hours or overnight. 
  4. Before serving, top salad with grated cheese.

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 can , 410ml Angel Evaporada
                  – Half can Angel Condensada
                  – 1pack,250ml Angel All Purpose Creamer
                  – 1 can,435g Canned Cream style Corn
                  – 20 pieces ice candy plastic bag

                   

                  PROCEDURE

                  1. Combine Angel Evaporada,Condensada,All-purpose Creamer and Cream style corn in a bowl.
                  2. Fill each ice candy bag with the milky corn mixture
                  3. Twist plastic and tie a knot and freeze overnight.Serve frozen.