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.

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.

INGREDIENTS

1 cup cream cheese, softened
1-380 grams Angel Condensada
2-250 ml Angel All-Purpose Creamer
40 pcs broas or lady fingers
¼ cup rum (optional)
2 cups freshly brewed coffee

 

PROCEDURE

1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

INGREDIENTS

½ cup corn flakes cereals
1-410 ml Angel Evaporada
2 cups ice cubes
2 tsp instant coffee
2 tbps sugar

 

PROCEDURE

1. Soak corn flakes cereals in Angel Evaporada for 15 minutes. Drain and set aside.
2. Divide ice cubes in 2 tall glasses.
3. Combine instant coffee, sugar, and hot water. Stir until completely dissolved. Divide this mixture into two.
4. Pour cereal milk into the glass with ice. And slowly pour in the coffee mixture.

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

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

1-410mL Angel Evaporated Filled Milk
1-380mL Angel Condensada
1 ½ tbsp instant coffee granules
3/4 cup white sugar
7 egg yolks
2 whole eggs

 

PROCEDURE

1. Combine white sugar and 1 Tablespoon instant coffee powder. Divide the sugar and coffee mixture in three llaneras then heat over medium flame until it caramelized. Set aside.
2. In a bowl, mix the rest of ingredients together. Strain twice. Make sure that the instant coffee powder is completely dissolved.
3. Pour into llaneras. Cover with aluminum foil.
4. Cook in *bain marie it steam for 1-1/2 hours 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.

INGREDIENTS

1 cup hot water
1 tbsp instant coffee granules
1 cup Angel Evaporada
1/3 cup Angel Condensada

 

PROCEDURE

1. In a small bowl, combine hot water and coffee. Stir until coffee is completely dissolved.
2. Pour mixture in an ice cube tray. Freeze for 6 hour or best overnight.
3. Combine Angel Evaporada and Angel Condensada in a small cup or bowl.

   *To serve Place coffee ice cubes in a tall glass and slowly pour milk mixture. Stir and enjoy.

INGREDIENTS

Toffeenut Sauce:
¼ cup sugar
1 tbsp butter
half can Angel Kremdensada, room temperature
pinch of salt
Coffee:
2 tsp instant coffee
1 ½ tbsp Birch Tree Full Cream Milk Powder
1 cup hot water
ice cubes
half can Angel Kremdensada, chilled for 6 hours or overnight
lightly toasted peanuts, chopped – optional

 

PROCEDURE

TOFFEENUT SAUCE::

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1. TOFFEENUT SAUCE:
2. Melt sugar in a saucepan over low heat until it turns into golden brown color.
3. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden soon.
4. 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.
5. Let cool and set aside. Transfer to a squeeze bottle if you like.

COFFEE::

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1. COFFEE:
2. Combine all ingredients in a cup. Stir until granules dissolves.

TO ASSEMBLE::

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1. TO ASSEMBLE:
2. Whip chilled Angel Kremdensada until light and fluffy. Transfer to a pastry bag with tip if desired. Chill and set aside.
3. Drizzle toffeenut sauce around the coffee mug about 1 Tablespoon. Add ice cubes. Pour coffee and top with whipped cream. Drizzle with more toffeenut sauce and top with chopped toasted nuts.

INGREDIENTS

1-410 ml can Angel Kremdensada, chilled overnight
1-370 ml can Angel KremQueso, chilled overnight
1-250 grams cream cheese, softened
2 cups strong coffee, sweetened with,
¼ cup white sugar
2 packs broas (lady fingers)

 

PROCEDURE

1. Whip cream cheese for 1 minute or until smooth and no big chunks cream cheese are seen.
2. Add Angel Kremdensada and Angel KremQueso. Continue beating for about 2 minutes or until smooth and double in volume.
3. Prepare one 4-quart rectangular dish or container (or two 10×10-inch). Spread with a layer of cream mixture then with lady fingers, dipped in coffee.
4. Repeat with remaining ingredients ending with a layer of cream on top.