World Drinks Recipes

Material:
3 egg yolks
1 tsp sugar
1 / 2 cup soft drinks (sprite)
1 / 2 cup whole milk
1 / 2 teaspoon ground cinnamon
1 / 4 teaspoon ground nutmeg


Method:

Beat the egg yolks and sugar until smooth
Mix soda and milk into it, mix well
Add ground cinnamon and nutmeg, mix well
Serve

Material:
250 g of mango flesh, diced
2 tablespoons cream cheese / cream cheese
5 vanilla ice cream spade
100 ml plain yogurt
Topping: 1 tablespoon toasted cashews, chopped

Method:


Prepare 2 pieces of glass high.
Enter the ingredients into a blender bowl.
Process until smooth.
Pour into serving glasses.
Sprinkle cashew nuts.
Serve immediately.
For 2 cups

Material:

2 tablespoons ground coffee
100 g Ginger (baked, peeled, crushed)
150 g red sugar (fine comb)
1 quart boiling water

Directions:





Ground coffee brewed with boiling water, let stand for 15 minutes, then filtered
Boil again and ginger until fragrant coffee
Add brown sugar. Stir until sugar dissolves. Serve in warm

Material:

2 pocket pack of tea bags.
2 eggs chicken / duck (yellow grab aja)
2 1 / 2 tablespoon granulated sugar / taste.
2 tablespoons honey
Cinnamon powder to taste

Directions:

Brewed tea bag into hot water 200 cc leave until the color changed to dark.
Beat eggs and sugar and honey until fluffy foam.
Combine kocokkan steeping tea bags into the egg.
Sprinkle cinnamon powder. Serve while warm.
Note: can also be added with ice cubes.

Material:
Banana compote:
5 pcs Uli bananas, cut oblique
300 gr palm sugar
500 ml of water and a little salt

Sticky ointment:
300 g glutinous rice
300 ml boiling water
1 / 2 btr coconut,
1 / 2 teaspoon salt

Kuah Durian:
3 seeds durian
300 ml thin coconut milk
3 tablespoons granulated sugar

Method:

• Banana compote: cook sugar and water until boiling and sugar is dissolved, strain.Cook again with bananas, bring to a boil. Lift. 
• Ketan ointment: steamed glutinous rice until hot, flush with boiling water, stir, steamagain gingga mature. Lift. 
• Waterh Durian: cook all ingredients until boiling. Lift. 
• Grated coconut steamed briefly, give salt mix well. 
• Presentation: in container, put some sticky rice steamed grated coconut toppingberries, flush with banana compote and the durian gravy.

Material:
4 cups water for gravy
250 gr brown sugar
3 segment ginger grilled
1 / 5 sago flour
2 stalks lemongrass
5 grains of cloves
1 teaspoon salt

MATERIALS:
-1.5 liters of water
-100 gr green beans, soaked briefly
-200 gr ginger, crushed
-350 gr sugar
-1 stalk lemongrass, crushed
-1 / 2 teaspoon salt
-1 liter coconut milk
-200 gr candied kolang kaling, long slice
-2 pieces of white bread, diced
-75 g roasted peanuts
-5 eyes of jackfruit, cut lengthwise


HOW TO MAKE:

1. Boil green beans until tender. Add coconut milk, ginger, sugar, lemongrass, and salt. During the boil, stir. Add candied kolang kaling, cook until boiling, remove from heat.
2. Prepare a bowl, pour wedang bread and berries, jackfruit, and fried peanuts. Serve while warm.

For: 6 cups