INGREDIENTS

For the Milk Tea:
– 1 liter Seasons Pineapple Banana Juice
– 4 Black Tea or Green Tea Bags (Optional)
– 1 – 410 ml can Angel Evaporada
– 1 cup cooked nata de coco with syrup
– 1 Crushed Ice, for serving

 

PROCEDURE

To Make the Fruity Tea:

  1. Pour the Seasons Pineapple Banana juice in a small pot and set it on a burner turned to medium heat. Once simmering, steep the tea bags in the juice and turn off the heat. Leave this for 10 – 15 minutes to incorporate the green tea flavor.
  2. Take out the bags and discard. Transfer the fruity tea in a bowl and let this cool down to room temperature for about 10 minutes. Whisk in the Angel Evaporada until well incorporated. Set this aside to completely cool down. (if it separates its okay, just whisk or mix it again before pouring in serving glasses.

To Create the Drink:

  1. Divide the cooked nata with syrup among 4 glasses. Pour in and divide the pinebanana milk in the glasses, and add crushed ice as well. Serve immediately.

INGREDIENTS

1 – 432 grams can can Seasons Tropical Fruit Cocktail Mix with syrup, divided
1-410 ml can Angel Evaporada, divided
½ cup white sugar, divided
½ cup plain cornflakes, divided
1 Crushed ice

 

PROCEDURE

  1. Take 1 glass and cover the bottom with a layer of crushed ice. Spoon in 1 tablespoon of white sugar and ¼ cup of Seasons Fruit Cocktail with syrup. Do another layer of ice, white sugar, and fruit cocktail, then top it off with a tablespoon of crushed ice and 2 tablespoons of cornflakes. Pour ¼ can of Angel Evaporada.
  2. Repeat the process to create 3 more glasses/ servings. Serve immediately.

      3. INGREDIENTS

      1 – 410 grams can Seasons Tropical Fruit Cocktail Mix with syrup
      1 – 410 ml can of Angel Kremdensada
      24 pcs (2 packs) of Jelly Ace, each piece sliced to 4 pcs

       

      PROCEDURE

      1. Pour the Angel Kremdensada and Seasons Tropical Fruit Cocktail with syrup in the blender. Turn the blender on to its lowest setting for 5 minutes. There should still be chopped up solid fruits in the Kremdensada.
      2. Pour everything in a large pitcher or serving container.
      3. Divide the sliced jelly, the fruit and kremdensada mixture, and crushed ice to 4 serving glasses. Serve immediately.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled overnight
      ½ cup Angel Condensada, chilled
      1 ½ cup canned pineapple tidbits
      1 tsp salt

       

      PROCEDURE

      1. In a blender (or using a stick blender) combine condensada, ¾ of pineapple tidbits and salt. Blend until smooth.
      2. Whip the Angel All Purpose Creamer in a bowl until double in volume.
      3. Whip in the pineapple mixture into the whipped cream. Freeze 30 minutes.
      4. Fold in the last ¼ of the pineapple bits.
      5. Freeze overnight.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled
      1 – 365ml Angel Evaporada, chilled
      1 – 380ml Angel Condensada, chilled
      2 cups ripe mango, cut into small cubes
      ¼ cup melted butter
      1 – 200grams crushed grahams
      Ice plastic bag (4″x12)
      aluminum foil

       

      PROCEDURE

      1. In a bowl, combine evaporada and condesada. Set aside. In cold bowl, add Angel All Purpose Creamer. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
      2. Gently fold cream to milk mixture. Add mangoes and 1 cup graham crackers.
      3. Fill plastic bags with ice cream mixture. Tie the ice bag to lock. Freeze ice cream overnight.
      4. Combine butter and crushed grahams. Mix well and place on a plate or tray.
      5. Take out ice cream roll from the freezer. Remove plastic bag. Coat ice cream in crushed grahams completely. Wrap ice cream roll in aluminum foil and freeze again for 3 to 6 hours.
      6. To serve, transfer ice cream roll on a plate or serving dish, slice and serve. Best serve frozen.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled
      ½ cup Angel Condensada, chilled
      ½ cup durian preserve or jam
      ½ cup bottled sweetened langka, cut into thin strips

       

      PROCEDURE

      1. In a cold bowl, add Angel All Purpose Creamer and condensada. Whip on high speed using an electric hand mixer or wire whisk until fluffy.
      2. Gently fold in durian preserve and sweetened langka strips. Mix until combined.
      3. Transfer ice cream into a plastic container with cover. Freeze overnight.
      4. To serve, scoop ice cream in bowls or cones. Serve frozen.

      INGREDIENTS

      1 – 370ml Angel All Purpose Creamer, chilled
      ¾ cup Angel Condensada, chilled
      3 tbsp calamansi juice
      54 pieces round salted crackers
      2 tsp calamansi zest

       

      PROCEDURE

      1. Beat Angel All-Purpose Creamer and Angel Condensada. Transfer in a bowl, add calamansi juice. Beat until fluffy.
      2. Layer cream and biscuit in a 500ml rectangular microwavable container. Make 3 layers of biscuit, finishing off with cream. Sprinkle calamansi zest on top.
      3. Refrigerate for 6 hours or best overnight. Serve cold.

      INGREDIENTS

      1 – 370ml Angel All-Purpose Creamer, chilled overnight
      ½ cup Angel Condensada, chilled
      1 nut buko, juice and meat separated
      1 – 565g canned lychee, drained and cut in wedges

       

      PROCEDURE

      1. Slice the meat into strips and add about 2/3 cup juice.
      2. Press this and strain the liquid out.
      3. Mix with the chilled condensada.
      4. Whip the Angel All Purpose Creamer and add in the pressed buko juice and condensed milk.
      5. Freeze for 30 minutes.
      6. Fold in the buko strips and the lychee wedges.
      7. Freeze overnight.

      INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      2 cups ripe avocado, diced
      2 cups mini sago, cooked
      1 cup white nata de coco

       

      PROCEDURE

      1. Place chilled Angel Kremdensada in a bowl. Lightly whip using a fork or wire whisk.
      2. Add avocado, sago, and nata de coco. Mix well until combined.
      3. Cover and chill for 3 to 6 hours before serving.

      INGREDIENTS

      1-410 ml can Angel Kremdensada
      1-836 grams Mixed Fruit Cocktail, drained
      1 pc red apple, cut into half inch cubes
      1/2 cup cheddar cheese, cut into half inch cubes

       

      PROCEDURE

      1. In a large bowl, combine all ingredients together.
      2. Pour in Angel Kremdensada and mix well.
      3. Cover with plastic wrap and chill for at least 6 hours before serving.
      4. For best results, chill overnight.