INGREDIENTS

4 bags chai tea
½ cup hot water
1/3 cup Angel Condensada
2 cups ice cubes
1 cup Angel Evaporada

 

PROCEDURE

  1. In a cup, steep chai tea bags in hot water. Let it stand for 10-15 minutes.
  2. Pour tea mixture in a tall glass. Stir in Angel Condesada. Mix until combined.

INGREDIENTS

1-410 ml Angel Evaporada
¾ cup Angel Condensada
1 cup water
¼ tsp banana extract
¼ tsp red food coloring
Toppings:
3 tbsp Birch Tree Fortified Milk Powder

 

PROCEDURE

  1. Using a big pitcher or bowl combine iskrambol ingredients together. Place mixture in a container or ice tray then freeze.
  2. Shave frozen mixture using an ice shaver or blender.

      3. INGREDIENTS

      AVOCADO SHAKE
      – 2 pc avocado, peeled and seeded (Php 60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      MANGO GRAHAM SHAKE
      – 4 pc mangoes, peeled, seeded, cut into chunks and frozen (Php 158.60)
      – 1 can Angel Kremdensada (Php 59)
      – 1 can Angel Evaporada (Php 32.15)
      – ¼ cup sugar (Php 4.21)
      – 1 cup ice (or 6-8 ice cubes)

      Toppings:
      – 1 cup mangoes, cut into chunks
      – ½ cup store-bought caramel sauce (Php 18.13)
      – 1 cup crushed graham crackers (Php 35.80)

       

      PROCEDURE

      1. Avocado Shake
      2. Chop avocados into chunks, place in a sealable bag and freeze.
      3. In a blender, add avocados, kremdensada, evaporada, sugar, and ice.
      4. Blend on low for 30 seconds and turn to high for another 30 seconds.
      5. Mango Graham Shake
      6. In a blender, add mangoes, kremdensada, evaporada, sugar, and ice.
      7. Blend on low for 30 seconds and turn to high for another 30 seconds.
      8. Assemble by adding a spoon of grahams in a glass followed by caramel sauce and mango shake halfway. Layer with another spoon of grahams, caramel sauce, and mango shake.
      9. Top with whipped cream, grahams, mangoes and caramel sauce.

      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

          Strawberry Milk Layer
          1 tsp strawberry extract
          4 tbps hot water
          4 tbps Angel Condensada *Divided into 3 portions
          Matcha Milk Layer
          2 tbps matcha powder
          4 tbps hot water
          4 tbps Angel Condensada *Divided into 3 portions
          1-1/2 cup Angel Evaporada

           

          PROCEDURE

          1. In a small bowl, combine strawberry syrup, Angel Evaporada and Angel Condensada. Mix well until combined.
          2. In a small bowl, combine matcha powder, hot water, and Angel Condensada. Mix well until combined.

              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 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

              4 pcs tablea tsokolate
              3 cups water
              ½ cup Angel Condensada
              ½ cup Angel Evaporada

               

              PROCEDURE

              1. Drop tablea and water in a pot. Bring to a boil while stirring continuously until completely dissolved.
              2. Remove from heat and stir in Angel Condensada. Add a splash of Angel Evaporada and serve.

              INGREDIENTS

              3 cups Regular cornflakes
              2-410ml cans Angel Evaporada
              1 ½ tsp salt
              ½ cup Angel Condensada, plus more for drizzling
              3 scoops Homemade Vanilla Ice Cream*
              2 cups Ice
              Cinnamon powder, for dusting
              Homemade Vanilla Ice Cream
              4 cups Angel All-purpose Creamer
              1-380g can Angel Condensada
              1 tsp salt
              1 tsp Vanilla Extract

               

              PROCEDURE

              1. First, make the Homemade Vanilla Ice Cream. Pre-chill your bowl and cream in the fridge/freezer for 20 minutes. Whisk Angel All-purpose Creamer in the chilled bowl until it forms soft peaks. Add in the Angel Condensada, salt and vanilla extract then mix until everything is well combined.
              2. Transfer to a container and cover with plastic wrap with the wrap touching the top of the ice cream. Cover and leave to freeze for about 3-4 hours until ready to use.
              3. Spread cornflakes evenly on a baking sheet then toast in a preheated 150°C oven for about 15 minutes. Remove from the oven and cool completely. Set aside
              4. Pour toasted corn flakes in to a pitcher. Add in Angel Evaporada and salt. Stir well. Let the liquid steep for 20 minutes.
              5. Place a fine mesh sieve / sifter over a large bowl or pitcher. Pour milk through to separate the cereal from the milk. Press down on the cereal to squeeze out as much milk as possible. Discard cereal.
              6. Pour cereal-infused milk, homemade ice cream, Angel Condensada, and ice in a blender. Blend until smooth.
              7. Pour into tall glasses glazed all over with Angel Condesada, Top with more homemade ice cream then drizzle with more Angel Condesada and finish with a final sprinkling of ground cinnamon.