Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Hot and Spiced Chococino

- Tuesday, July 7, 2015 No Comments

Hot and Spiced Chococino

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 1/2 cup hot water
1/2 cup Magnolia All-purpose Cream heated
2 pack San Mig Coffee Chococino
1/4 tsp cinnamon
1/4 tsp dried chili flakes
Magnolia All-Purpose Cream, whipped
chili powder
chocolate syrup
fresh labuyo

INSTRUCTIONS:

1. Dissolve San Mig coffee in hot water and cream, add in cinnamon and chili flakes and blend well.

2. Pour in an Irish coffee mug and top with whipped cream.

3. Garnish with a dash of chili powder, chocolate syrup and fresh chili.

Fruity Chocolate Smoothie

- Monday, July 6, 2015 No Comments

Fruity Chocolate Smoothie

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

MAGNOLIA CHOCOLAIT
MAGNOLIA VANILLA ICE CREAM
ice
preferred fruits

INSTRUCTIONS:

1. In a blender, combine Magnolia Chocolait, ice cream, ice, and your preferred fruit.

2. Blend until smooth.

3. Pour into glasses.

4. You may combine different kinds of fruits.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Coffee Jelly With Bulacan Inipit

- Friday, July 3, 2015 No Comments

Coffee Jelly With Bulacan Inipit

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

270 gms Unflavored Alsa Gulaman
1 liter Water
5 pack San Mig Coffee super packs (3 in 1)
10 pcs Bulacan Inipit, cut into small cubes (Eurobake)
1 cup Peanut or pili nut brittle, crumbled
5 Tbsp Magnolia all-purpose cream, chilled
5 scoop Magnolia Ice cream (vanilla)
1 tbsp San Mig Coffee powder
5 sprig Mint leaves

INSTRUCTIONS:

1. In a sauce pan, combine gulaman powder and water. Simmer over low heat.

2. Add San Mig coffee super packs and dissolve in liquid.

3. Pour mixture into a plastic container and chill to set. When set, cut chilled coffee jelly into ½ inch cubes.

4. Just before serving, alternately arrange coffee jelly in a clear glass container with Inipit, nut brittle and all purpose cream. Top with Magnolia ice cream, dust with coffee powder and garnish with mint leaves.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

San Mig Choco Syrup

- Friday, June 26, 2015 No Comments

San Mig Choco Syrup

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 pack San Mig Coffee Brown

Chocolate Syrup heavy cream

INSTRUCTIONS:

1. Blend coffee with heavy cream. Top with chocolate syrup.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Pinoy Tiramisu Freeze

- Thursday, June 25, 2015 No Comments

Pinoy Tiramisu Freeze

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 cup crushed ice

2 cup Magnolia Purefresh Milk

1 pack San Mig Coffee Chococino

3 tbsp Magnolia Cream Cheese

2 scoop Magnolia Ice Cream Best of the Philippines Macapuno-Banana

dashes

cocoa powder

2 pc italian lady fingers

Magnolia All-Purpose Cream, whipped

INSTRUCTIONS:

1. Place ice, milk, coffee mix, cheese and ice cream in a blender.

2. Process until smooth.

3. Pour in a serving glass and top with whipped cream if desired and garnish with a dash of cocoa powder and lady fingers.

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Magnolia Chocolait Float

- Monday, June 22, 2015 No Comments

Magnolia Chocolait Float

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

1 l Magnolia Chocolait
8 scoop Magnolia Vanilla Ice Cream

INSTRUCTIONS:

1. Pour Magnolia Chocolait into glass
2. Top with a big scoop of Magnolia Vanilla Ice Cream

Tags: Beverage / Kwentong Kusina Kwentong Buhay / Recipe

Chococcino Shake

- Friday, June 12, 2015 No Comments

Chococcino Shake

By Kwentong Kusina Kwentong Buhay

INGREDIENTS:

2 packs SAN MIG COFFEE CHOCCINO
1/2 cup water

1 cup ice

INSTRUCTIONS:

1. Combine San Mig Coffee Choccino and water in a blender.

2. Add in ice then pulse until smooth.

3. Serve immediately.