MANILA, Philippines - Popular food writer, home baker, mother and blogger Lori Baltazar, who maintains the hit website www.dessertcomesfirst.com, shares her special dessert drink creations. So, whether it’s sweltering outside or humid because of the monsoon rains, these dessert drinks will liven up your day, boost your spirits and create special sweet moments with loved ones.
Coffee ice cubes. Using ice cubes made from coffee prevents cold beverages from getting watered down. In a two-cup glass measuring cup or a small pitcher with a spout, mix together 2 tbsps. Nescafe Classic and 1 1/2 cups of lukewarm water. Make sure coffee is dissolved. Pour coffee into an ice cube tray and freeze until set. Use these coffee ice cubes in any of the following recipes when ice is called for.
Coffee yogurt lassi. In a blender, combine 1/2 cup Nestle Pure Life Water, 2 small containers of Nestle Creamy Yogurt, 1 tbsp. Nescafe Classic, 2 tbsps. granulated sugar and pinch of cinnamon. Blend until smooth, adding 6 ice cubes one at a time. Makes 2 servings.
Thai iced coffee. Pound 2 green cardamom pods in a mortar and pestle until the tiny seeds in the pods are released. Discard the pods and grind the seeds to a fine powder. Alternatively, you may use 1/4 tsp. bottled ground cardamom. In a French press, add the ground cardamom and 2 tsps. of Nescafé Classic. Pour in 1 1/2 cups of boiling water, top with lid of French press and let steep for 4 minutes. Press down on the French press and pour brewed coffee into a 12-oz. glass. Add 2 tbsps. of Carnation Condensada (or more depending on your taste preference). Add ice. Makes 1 generous serving.
Mocha mabuhay. Grate 1 tablea tsokolate into a small saucepan then add 1 1/2 tsp. of Nescafe Classic. Add 2 tbsps. Nestle Pure Life Water and, while stirring constantly, heat until mixture is smooth. Set aside. Add 3/4 cup Nestle Premium Fresh Milk to the tsokolate mixture, stirring constantly until fully incorporated. Pour into a tall glass, add granulated sugar to taste and top with ice cubes. Makes 1 serving.
Coffee toffee chocolate shake. In a blender, combine 3 large scoops of Nestle vanilla ice cream, 3/4 cup Nestlé Premium Fresh Milk, 1 bar of KitKat, Butterfinger or Nestlé Crunch, and 1 1/2 tsps. of Nescafe Classic. Blend until smooth, adding 6 ice cubes one at a time. Pour into two milkshake glasses. Garnish with a few squares of your desired chocolate. Makes 2 servings.
Coffee jelly with a coffee cream crown. Make coffee jelly: In a small bowl, mix 1 envelope unflavored gelatin powder, 1 1/2 tsp. of Nescafe Classic and 1 cup of boiling water. Stir until gelatin and coffee powder are dissolved. Strain the mixture and pour into an 8x8 glass pan or similar container. Chill in refrigerator until set, about 4 hours or overnight. Cut coffee jelly into cubes using a sharp knife. Place coffee jelly cubes in a bowl and set aside.
Make coffee cream: In a small bowl, mix 1/3 cup Nestle All-Purpose Cream and 1 tsp. of Nescafe Classic. Using a fork or whisk, mix well until cream is a uniform tan color. Alternatively, you may whip cream using a hand mixer.
Assembly: Set out 2 tall 10-oz. glasses. Put 1 tsp. each of Nescafe Classic, Nestle Coffee–Mate and granulated sugar in each glass. Stir to mix and then pour in 1/2 cup Nestle Premium Fresh Milk and 1/4 cup cold water. Alternately add heaping tablespoons of coffee jelly and ice cubes until toppings reach the rim of the glass. Using a clean tablespoon, scoop a dollop of the coffee cream on top of the drink. Alternatively, you may also use a pastry bag to pipe out coffee cream rosettes. Sprinkle cream with cinnamon or shaved chocolate if desired. Serve immediately. Makes 2 servings with leftover coffee jelly cubes.
Kapeng kalabaw sa karamel. Make the karamel: Half-fill a pressure cooker with water and position 1 unopened can of Carnation Condensada in the middle of the pan making sure that can is completely submerged. Cover pan and lock securely. Pressure-cook for 40 minutes over medium flame. Let cooker cool completely before opening. Allow can of Carnation Condensada to cool to room temperature before opening. Condensada should have turned a light-medium amber and be somewhat pourable. Set aside.
Make coffee base: In a glass measuring cup, stir together 1 1/2 tsp. of Nescafe Classic and 2 tbsp. of boiling water. Stir until coffee powder is dissolved. Pour in enough cold carabao’s milk to reach 1 cup (8-oz.).
Assembly: Using a tablespoon, drizzle the karamel around the inside of a tall glass or transparent cup (to fully appreciate the swirl design). You may also forego the drizzling and just pour in the karamel according to your desired sweetness. Pour in the coffee base, stirring all the while. Top with ice cubes, and if desired, garnish with a dollop of whipped Nestle All-Purpose Cream and a drizzle of karamel. Makes 1 serving.
Frozen hot white mocha. Chop one 170-g. bar of Nestlé white chocolate into small pieces and melt in a small saucepan or in short spurts in the microwave. Stir occasionally until melted and mixture is smooth. Set aside in saucepan. In a tall glass, add 1 1/2 tsp. of Nescafe Classic and 1 tsp. Carnation Condensada. Stir in 1 cup of warmed Nestle Premium Fresh Milk, making sure coffee and condensed milk are dissolved. When the white chocolate and milk mixtures are roughly the same temperature (touch outside of pot and glass with your hand) slowly pour the milk mixture into the white chocolate. If the mixture curdles, set pan over low heat and stir constantly until mixture is smooth. Remove saucepan from heat and let cool for 10 minutes. Pour liquid into a blender and blend until smooth, adding 8 ice cubes one at a time. Pour into two 6-oz. glasses or one milkshake glass and top with 2 straws. Garnish with a dollop of Nestle All-Purpose Cream and white chocolate curls. Makes 2 servings.