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


  • 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


  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. is your learned drinking buddy who can tell you what to drink, what you’re drinking and where to drink. Learn about the coolest and the latest bars in the metro, or the newest beverage or new product out in the market, or have fun creating enjoyable drinks from our features and videos within the comfort of your homes.

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