Food & Dining

Kitchen Whiz: Coffee, Ice Cream, and Pearls Combined Make for A Standout Thirst Quencher

Kitchen Whiz: Coffee, Ice Cream, and Pearls Combined Make for A Standout Thirst Quencher

 

You love your caffeine but you just won't dare to drink lattes now, what with the extreme heat. The solution? A cool beverage. This recipe will help you breeze through this scorching season.

 

Coffee Bubble Cooler 

 

Ingredients:

1 cup ARLA Full Cream Milk

2 shots expresso

3 tbsp condensed milk

Ice cubes

Vanilla ice cream

Cocoa Powder

Black Tapioca pearls

 

Directions:

1. Cook tapioca pearls according to packaging instructions. Set aside.

2. In a blender, pour in 1 cup ARLA Full Cream Milk, 2 shots of espresso and 1 jigger condensed milk. Blend until mixed well.

3. In a tall glass, add tapioca pearls, ice cubes, and pour in the coffee mixture. Add a scoop of vanilla ice cream on top and dust with some cocoa powder.

 

ALSO READ: Kitchen Whiz: Enjoy Kapeng Barako Like You've Never Experienced Before

 

Recipe from Chef Portia Baluyot of Rustic Mornings demonstrated during the "FOOD Tastings Summer Picnic Eats" event. Photograph from Instagram.com/foodmagazine

 

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