Recipe by Rian Asiddao, Diageo Reserve Brand Ambassador

“Christmas won’t be complete without desserts! This drink is inspired by my love for desserts, especially with chocolates and milk. Polvoron is also one of my childhood favorites. Incorporating all of these ingredients in one cocktail brings me back to my childhood days.” – Rian

Ingredients:

  • 30 ml Ketel One Vodka
  • 20 ml Intramuros Liqueur de Cacao
  • 20 ml Frangelico Hazelnut liqueur
  • 90 ml diluted polvoron (1 part water and 1 part polvoron)

Glass used: Globlet

Garnish: green and red choco sprinkle for garnish

Directions:

  1. Combine all ingredients in a shaker.
  2. Add ice and shake vigorously.
  3. Strain liquid in the glass goblet.
  4. Garnish with chocolate sprinkles.
  5. Serve.

Tasting Notes: The aroma of toasted pinipig (pounded young glutinous rice) immediately brings you back to childhood memories of Filipino desserts. It’s creamy, with chocolate, nut, and milk notes that would appeal to someone with a sweet tooth.

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