Summer Down The Road

MOCHA CASHEW COOLER

Ingredients:

1 cup prepared SAN MIG COFFEE BARAKO
2 tbsp chopped cashew nuts
1/2 cup simple syrup
3 cup chocolate syrup
1 cup MAGNOLIA FRESH MILK
6 pc ice cubes

Procedure:

  1. Create simple sugar by boiling 1/2 cup of sugar in 1/2 cup water until consistency becomes syrupy (mixture should coat the back of a spoon)
  2. Boil cashew in syrup for 5 minutes.
  3. Let cool, puree in a blender them strain. Mix coffee mixture with strained liquid, chocolate syrup and milk. Serve in a glass with ice.

Makes 1 serving.

Note/s: *Simple syrup-boil 1/2 cup of sugar in 1/2 cup water until consistency becomes syrupy (mixture should coat the back of a spoon)

COFFEE MILK TEA

Ingredients:

2 cups water
1 pc black tea bag
1 cup prepared SAN MIG COFFEE BARAKO
2 cups MAGNOLIA FULL CREAM MILK
5 tbsp honey
200 grams ice cubes
1/2 cup cooked tapioca or sago (market bought)

Procedure:

  1. Bring water to a boil. Add tea bag, coffee, milk and honey. Simmer for 3 minutes.
  2. Discard tea bag. Transfer tea mixture in a blender together with ice cubes. Blend till smooth.Set aside.
  3. Scoop some tapioca in a glass. Pour tea mixture in. Serve cold.
Makes 5 servings. 

STRAWBERRY SHAKE SODA

Ingredients:

6 tbsp strawberry sauce or syrup
1/4 cup MAGNOLIA FRESH MILK
1 (750 mL) tub MAGNOLIA ICE CREAM CLASSIC STRAWBERRY
1 cup sparkling mineral water or soda water, chilled
whipped cream and strawberries for garnish

Procedure:

  1. Place 3 tbsp of strawberry sauce in two glasses.
  2. Process remaining ingredients in a blender except for the garnish. Pour into glasses.
  3. Garnish with whipped cream and strawberries. Serve immediately.
Makes 2 servings.

MANGO VANILLA MILKSHAKE

Ingredients:

1 pack JELLYACE MANGO PUDDING
MAGNOLIA ICE CREAM, VANILLA
MAGNOLIA FRESH MILK

Procedure:

  1. Cut JellyAce into small cubes. Put half of the JellyAce in a milkshake glass.
  2. Blend equal amounts of Magnolia Vanilla Ice Cream and Magnolia Fresh Milk together.
  3. Pour mixture in the milkshake glass.
  4. Top with the remaining JellyAce cubes.
 
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