INGREDIENTS

– 3 cups strawberries, chopped into
– medium cubes and divided
– 3⁄4 cup white sugar
– 3 tbsp strawberry flavored/red gelatin
– 21⁄2 cups water, divided
– 1 can Angel Evaporada 410ml

 

PROCEDURE

  1. Make jelly. In a pot over medium heat, combine 2 cups of strawberries and sugar and bring to a boil. Mix together until the sugar dissolves and the strawberries cook and soften. Lightly mash while mixing to make a chunky jam. Set aside half.
  2. To the pot of strawberry jam, add the water and gelatin. Mix until the gelatin dissolves and bring to a boil. Simmer for 5 minutes. Strain into containers, squeezing as much juice out of the strawberries. Let jelly set and cut into small cubes.
  3. Make strawberry milk. Place the slightly warm strawberry jam into the bottom of a glass bottle until about 1⁄3 of the way. Add a few spoonfuls of strawberry jelly, followed by the remaining chopped fresh strawberries.
  4. Pour over the Angel Evaporada on top. Add remaining 1⁄2 cup of water. Cover and shake slightly to mix and chill in the refrigerator until chilled.

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 – 410ml Angel Evaporada
1 – 380grams Angel Condensada
6 cups water
1 cup sugar
2 tsp ube flavoring
2 ½ tbsp bottled sweet mung beans
2 ½ tbsp nata de coco
2 ½ tbsp bottled macapuno
1 ½ cup cooked mini sago
1 ½ cup cooked red gulaman, cut into small cubes

 

PROCEDURE

  1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
  2. Divide mung beans, nata de coco, macapuno, sago and gulaman into 6-500ml plastic bottles. Pour in milk mixture. Chill for 3 hours.
  3. Pour over cup with ice and serve.

      4. INGREDIENTS

      Ube Flavored Gulaman
      – 3 cups water
      – 1 cup Angel Evaporada
      – 1 – 25grams clear unflavored gulaman powder
      – 2 tsp sugar
      – ¼ tsp ube flavoring
      – 1 – 410ml Angel Evaporada
      – 1 – 380grams Angel Condensada
      – 6 cups water
      – 1 ½ tsp ube flavoring
      – 1 cup sugar
      – 3 cups cooking mini sago / black pearls
      – 2 ½ cups store bought creamy ube halaya

      PROCEDURE

      1. In a pot, combine water, Angel Evaporada, gulaman powder, sugar and ube flavoring. Bring to a boil over medium heat. Stirring regularly until tiny bubbles appear. Remove from heat and transfer into a rectangular container. Let it cool in the refrigerator until firm. Slice into small cubes and set aside.
      2. In a large bowl or pitcher combine Angel Evaporada, condensasda, ube flavoring sugar and water. Stir until sugar is completely dissolved. Add ube gulaman and sago.
      3. Pour over glass with filled with ice, top with ube halaya and serve.

      INGREDIENTS

      1 – 410ml Angel Evaporada
      1 – 380grams Angel Condensada
      1 cup sugar
      1-25gram pack strawberry juice powder
      6 cups water
      3 cups cooked mini sago
      2 cups fresh strawberries, sliced – optional

       

      PROCEDURE

      1. Combine first all four ingredients on a large container. Mix well until sugar is completely dissolved.
      2. Divide sago and strawberries into 6-500ml plastic bottles. Pour in strawberry milk. Chill for 3 hours.
      3. Pour over cup with ice and serve.

      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

          Toffeenut Sauce:
          – ¼ cup sugar
          – 1 tbsp butter
          – half can Angel Kremdensada, room temperature
          – pinch of salt

          Coffee:
          – 2 tsp instant coffee
          – 1 ½ tbsp Birch Tree Full Cream Milk Powder
          – 1 cup hot water
          – ice cubes
          – half can Angel Kremdensada, chilled for 6 hours or overnight
          – lightly toasted peanuts, chopped – optional

           

          PROCEDURE

          TOFFEENUT SAUCE:

          1. Melt sugar in a saucepan over low heat until it turns into golden brown color.
          2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden soon.
          3. 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.
          4. Let cool and set aside. Transfer to a squeeze bottle if you like.

          COFFEE:

          1. Combine all ingredients in a cup. Stir until granules dissolves.

          TO ASSEMBLE:

          1. Whip chilled Angel Kremdensada until light and fluffy. Transfer to a pastry bag with tip if desired. Chill and set aside.
          2. Drizzle toffeenut sauce around the coffee mug about 1 Tablespoon. Add ice cubes. Pour coffee and top with whipped cream. Drizzle with more toffeenut sauce and top with chopped toasted nuts.

          INGREDIENTS

          1-140mL Angel Evaporada
          1 liter water
          6 bags black tea
          Sugar Syrup:
          1 1/2 cup white sugar
          1 1/2 brown sugar
          2 cups water
          Assembly:
          2 cups cooked black sago
          cubed or crushed ice as needed

           

          PROCEDURE

          1. Boil 1 liter water. Turn off heat and place tea bags, allowing them to steep for 15 to 20 minutes. Remove tea bags and pour in Angel Evaporada. Stir well. Set aside.
          2. To prepare sugar syrup, combine the sugars and 2 cups water in a saucepot. Bring to a boil without stirring until slightly thick and syrupy. Remove from heat and cool completely.
          3. To assemble milk tea, spoon cooked sago into tall glasses. Fill with ice then pour about 2 to 3 tablespoons sugar syrup, or according to desired sweetness. Pour in milk tea and serve.

              4. INGREDIENTS

              1-410mL Angel Evaporada
              2 cups water
              2 tbsp unflavored gelatin powder
              1/4 tsp sugar
              1/4 tsp green food coloring
              2 cups water, boiled with pandan leaves
              1 1/2 cup sugar
              1 buko, juice and grated buko meat
              5 cups ice

               

              PROCEDURE

              1. Boil water in a saucepan then remove from heat. Add gelatin powder and 1/4 cup sugar. Stir until granules are finally dissolved.
              2. Add green food coloring, stir. Pou in a 8×8 pan. Let cool and chill for at least 6 hours. For best results, chill overnight.
              3. Cut green gelatin into 1/2 inch squares. Set aside.
              4. In a large pitcher, mix pandan water, Angel Evaporada, 1-1/2 cup sugar, buko juice and buko meat.
              5. Add gelatin cubes and ice. Stir and serve in cups.