Category Archives: DRINKS

Almond Lychee Granita

Almond Lychee Granita Recipe

500 ml water
155 grams sugar
500 gram can lychee, drained
Almond flavoring
  1. Place a metal pan in the freezer to chill.
  2. Place water and sugar in a small saucepan over medium heat.
  3. Stir for five minutes or until sugar dissolves. Bring to a boil. 
  4. Remove from heat.
  5. Set aside for one hour until completely cooled.
  6. In a blender, put  the lychee, almond flavoring and the sugar mixture.
  7. Blend until smooth.
  8. Pour into prepared pan.
  9. Cover with foil and place in the freezer for two hours or until icy around the edges. 
  10. Roughly break up mixture with a fork.
  11. Cover and place in freezer. 
  12. Scrape mixture into coarse crystals with a fork every 30 minutes, for a further 2 hours or until firm.
  13. Put in serving glasses.


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Tanglad Iced Tea Recipe

Tanglad Iced Tea Recipe

3 stalks lemongrass, white part only
1 thumb-sized ginger, sliced
6 cups water
1/3 cup palm sugar
1/3 cup milk (optional)
4 teabags
Crushed ice
  1. In a pot, heat water and teabags. Add the lemongrass, ginger and palm sugar.
  2. Simmer for 8-10 minutes.
  3. Cool and pour into glasses. Add ice and milk if desired. Garnish with lemongrass as stirrer.


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Four Seasons Juice

Four Seasons Juice Recipe

250 ml pineapple juice
250 ml mango juice
250 ml dalandan juice
250 ml guyabano juice
white sugar to taste
ice cubesPROCEDURE:
  1. Mix all ingredients. Put in ice cubes and serve.

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halo halo

Halo-Halo Recipe


  • 1 ripe large banana
  • 2 ripe mangoes
  • 1 cup firm gelatin set into gel and cut into 1/2-inch cubes
  • 1 cup ripe jackfruit
  • 1/2 cup sweet corn or chick peas (garbanzos)
  • 1 cup young shredded coconut, fresh or canned
  • 1 cup cooked sweet yams or (ube halaya)
  • 2 cup shaved ice
  • 2 cup milk
  • 4 scoops of favorite ice cream
  • 1/2 cup rice pop


Peel mangoes and slice the meat into 1/2-inch cubes.
Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer .

Top with 1/2 cup shaved ice.

Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
Sprinkle nuts or rice krispies over it.

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Buco Melon Shake

Buco Melon Shake Recipe


half a melon one coconut with tender meat (mala-kanin, not mala-uhog)
500 ml of coconut water
250 ml fresh milk
sugar to taste


  1. Scoop out the seeds of the melon. With a spoon, scrape the meat from the thick skin. Cut into 1-inch cubes.
  2. Scrape the coconut meat from the husk.
  3. Place the coconut meat, melon, coconut water, sugar and ice in the blender.
  4. Pulse several times until the mixture is smooth.
  5. Pour in the milk and pulse a couple of times to blend.

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  • 2 cups whole milk
  • 4 oz white chocolate, chopped
  • ½ tsp vanilla extract
  • Pinch ground cinnamon
  • Whipped cream, for garnish
  • White chocolate curls, for garnish

1. In a small saucepan, heat milk over low heat.
2. Whisk in white chocolate until melted.
3. Remove from heat and whisk in vanilla and cinnamon.
4. Pour into a large mug and garnish with whipped cream and white chocolate curls

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Chocolate Drink (Tsokolate)

Chocolate Drink (Tsokolate) Recipe


  • 1 18.6-ounce pack chocolate containing 6 tablets (recommended brand is Ibarra, which can be purchased at Hispanic food stores)
  • 6 cups milk
  • 6 egg yolks
  1. Cut chocolate tablets into small pieces. Boil the milk and add all the chocolate. Stir constantly till chocolate is liquefied. Beat the egg yolks. Add them to the pot. Then beat the whole mixture until frothy. Serve hot.

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