INGREDIENTS

2-250 ml Angel All-Purpose Creamer
1-380 ml Angel Condensada
1 Tablespoon rum (optional)
1 Tablespoon Maraschino cherry syrup
1 pack, 200g chocolate graham crackers
½ cup chopped Maraschino plus halved for garnish

 

PROCEDURE

  1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
  2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

      3. INGREDIENTS

      6 cups water
      ½ cup sugar
      ¼ tsp salt
      4 pcs lime, washed and sliced into quarters
      1-380 grams Angel Condensada

       

      PROCEDURE

      1. Combine water, sugar, salt, and limes.
      2. Using a blender, blend water and lime mixture until smooth. Strain mixture 3x using a fine mesh sieve.
      3. Transfer mixture in a pitcher and add condensada. Mix well until combined.
      4. Pour mixture in a glass with ice. Serve cold.

      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

          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

          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

          1 tbsp unsalted butter
          2 pcs ripe bananas, cut into thin rounds
          ¼ cup Angel All-Purpose Creamer, chilled
          ½ cup Angel Condensada
          15 pcs lady fingers or broas

           

          PROCEDURE

          1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
          2. Combine remaining Angel All-Purpose Creamer and Angel Condensada whip until thick.
          3. Arrange lady fingers at the bottom of a baking dish. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and banana.

          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

          ¾ cup Angel Condensada
          1-200 grams crushed grahams or crushed chocolate biscuits
          25 pcs medium size marshmallows
          1 ½ cup milk chocolate chips
          ¾ cup Angel All Purpose Creamer
          1 tbsp coconut oil
          Sprinkles for topping

           

          PROCEDURE

          1. In a mix bowl. Combine Angel Condesada and crushed grahams. Do not over mix.
          2. Get a spoonful of graham mixture and place it at palm of your hand. Place a piece of marshmallow at the center and form into a ball. Chill balls for 30 minutes.
          3. Place milk chocolate chips and Angel All Purpose Creamer in microwave safe bowl. Place in a microwave for 10 seconds. Mix immediately using a rubber scrapper and add coconut oil continue mixing until combined.
          4. Using a fork, place a piece of marshmallow graham balls ang slowly dip and coat with chocolate. Arrange balls into a tray lined with parchment paper to cool.
          5. Refrigerate truffles for 30 mins to a 1 hour until chocolate sets completely. Decorate truffles with sprinkles and arrange nicely on a serving platter and enjoy!

              6. INGREDIENTS

              1 cup water
              2-24g Choco Hero
              1 tbsp clear unflavored gulaman powder
              1-140 ml Angel Kremdensada, chilled overnight
              ½ cup Angel Evaporada
              ½ cup cooked mini sago

               

              PROCEDURE

              1. Small pot, bring water to a boil, turn off heat, and add 1 pack Choco Hero. Mix well until dissolved completely. Let cool.
              2. Sprinkle gulaman powder into the Choco Hero mixture and bring to a soft boil.
              3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
              4. In a bowl, combine 1 pack Choco Hero, Angel Kremdensada and Angel Evaporada mix well.
              5. Toss in Choco Hero Jelly and sago, mix until fully coated. Chill jelly for at least 2 hours. Serve cold.

              INGREDIENTS

              1 cup water
              1 tsp ube extract, divided in two half teaspoons
              1 tbsp clear unflavored gulaman powder
              2 tsp sugar
              1-140 ml Angel Kremdensada
              ½ cup Angel Evaporada
              ½ cup cooked mini sago
              ¼ cup grated cheddar cheese

               

              PROCEDURE

              1. In a small pot, bring water to a boil, turn off heat, and add ½ teaspoon ube extract. Let cool.
              2. Sprinkle gulaman powder into the tea and bring to a soft boil.
              3. Remove from heat and pour into a square or rectangular mold. Let it set for 4 hours before slicing into cubes.
              4. In a bowl, combine Angel Kremdensada and ½ teaspoon ube extract. Toss in ube jelly and sago until coated through. Chill jelly for at least 2 hours.
              5. Scoop into bowls and sprinkle with cheese. Serve cold.