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

      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

          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
          1-370 ml Angel All Purpose Creamer, chilled
          half can Angel Condensada
          1 tsp vanilla extract
          ¾ cup crushed chocolate cookies
          6 cups ice cubes, or more as needed
          roughly chopped chocolate cookies, if desired

           

          PROCEDURE

          1. Pour all ingredients in a blender. Blend until smooth.
          2. Transfer into cups and top with more cookies.
          3. Serve immediately. Enjoy.

              4. INGREDIENTS

              ¼ cup sweetened saba banana
              2 tbsp sweetened coconut strings/macapuno
              2 tbsp white nata de coco
              3-1inch square leche flan
              ¼ cup Angel Evaporada or more if desired
              sugar, as needed
              1 ½ cup crushed ice

               

              PROCEDURE

              1. Place crushed ice in a tall halo-halo glass or bowl.
              2. Top with assorted halo-halo toppings.
              3. Pour Angel Evaporada on top.
              4. Sweeten with sugar according to taste.
              5. Serve immediately.

                  6. INGREDIENTS

                  1 tbsp instant coffee powder
                  1 tbsp cocoa powder
                  3 tbsp hot water
                  3 tbsp Angel Condensada
                  1 cup Angel Evaporada
                  ½ cup Angel All Purpose Creamer, chilled
                  1 tsp vanilla extract
                  2 cups ice cubes
                  2 tbsp chocolate syrup

                   

                  PROCEDURE

                  1. In a cup, combine instant coffee powder, cocoa powder and 3 Tablespoons hot water. Mix until completely dissolved.
                  2. Using a blender, add coffee mixture, Angel Condensada, Angel Evaporada, Angel All Purpose Creamer, vanilla extract, and ice cubes. Blend until smooth.
                  3. Drizzle your serving glass with chocolate syrup around and slowly pour mocha shake mixture. Serve immediately.

                  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

                  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 can, 410ml Angel Kremdensada
                  1 can, 822g mixed fruit cocktail, drained
                  150g uncooked elbow macaroni
                  1-piece red apple, cut into half inch cubes
                  1/2 cup nata de coco, drained

                   

                  PROCEDURE

                  1. Cook elbow macaroni according to packaging instructions. Let cool and set aside.
                  2. In a bowl, combine fruit cocktail, apple and nata de coco. Add in cooked macaroni.
                  3. Pour Angel Kremdensada into fruit cocktail and macaroni mixture. Mix well. Chill for at least 6 hours before serving. For best results, chill overnight.