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

      1-410 ml Angel Evaporada
      half can Angel Condensada
      2 cups unsweetened pineapple juice
      2 cups frozen sliced ripe banana lakatan
      6 cups ice cubes or more as needed

       

      PROCEDURE

      1. Using a blender, combine all ingredients and blend until smooth.
      2. Serve in tall glasses 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

          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
          1-370 m Angel All Purpose Creamer, chilled
          2 tbsp cocoa powder
          ½ cup thick peanut butter
          6 cups ice cubes or more as needed
          ½ cup chopped peanuts (optional)

           

          PROCEDURE

          1. Using a blender, combine all ingredients and blend until smooth.
          2. Serve in tall glasses and enjoy.

              3. INGREDIENTS

              1-410 ml Angel Evaporada
              half can Angel Condensada
              1-370 ml Angel All Purpose Creamer, chilled
              2 tbsp cocoa powder
              1 cup sliced frozen banana
              6 cups ice cubes or more as needed

               

              PROCEDURE

              1. Using a blender, combine all ingredients and blend until smooth.
              2. Serve in tall glasses and enjoy.

              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

              Egg Pudding
              – 1 cup Angel Evaporada
              – 1 tsp gelatin powder
              – 3 pieces egg yolks
              – 2 tbsp white sugar
              – 1⁄2 tsp vanilla extract
              Banana Milk
              – 2 pieces ripe/slightly overripe bananas
              – 1 tsp banana flavoring (Optional)
              – 2 pieces bananas, sliced into small dice
              – 2 tbsp white sugar
              – 1 can Angel Evaporada 410ml
              – 1⁄2 cup water

               

              PROCEDURE

              1. Make pudding. In a pot, mix together the Angel Evaporada and gelatin powder until fully dissolved. Leave for 5 minutes.
              2. In a bowl, mix together the egg yolks, sugar, and vanilla extract until well combined
              3. Turn on heat to medium heat and heat up the milk gelatin mixture until just simmering. Carefully pour half of the hot milk mixture into the egg yolks while mixing.
              4. Pour the hot egg mixture into the pan of remaining milk and cook over medium heat while constantly stirring until slightly thickened. Strain into container and chill in fridge until set
              5. Make banana milk. To another pot over medium-low heat, mash the overripe bananas with the sugar and flavoring until a chunky paste. Cook until the sugar fully dissolves into the chunky mashed bananas. Let cool slightly
              6. Place the slightly warm mashed bananas into the bottom of a glass bottle about 1⁄3 of the way. Spoon chunks of egg pudding on top, followed by the chopped banana.
              7. Pour over the Angel Evaporada on top. Add water. Cover and shake slightly to mix and chill in the refrigerator until chilled.