Bakul Cobek : what are spices for

Ingredients : 75 gr almonds 75 grams sugar 700 ml of liquid milk ½ tsp almond extract   500 ml vanilla ice cream Direction: Enter all ingredients , except ice cream , in a blender . Process until all smooth . Add ice cream , process again until blended . Pour into serving glasses . Serve cold .  

Ingredients : 3 cups boiling water 12 sprigs fresh mint 4 tea bags 1 cup white sugar 1 cup orange juice 1/4 cup lemon juice 5 cups cold water 3 orange slices for garnish (optional) 3 lemon slices for garnish (optional) Directions : Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes. Remove and discard the tea bags and mint leaves, squeezing out excess liquid. Stir in sugar until dissolved, then stir in the orange juice and lemon juice. Pour in the cold water. Serve over ice cubes, garnished with orange or lemon slices.

Ingredients :   - 150 gr flour hunkwe - 10 gr cocoa powder - ½ tsp vanilla powder - 600 ml water Complement:   - 5 eyes jackfruit , cut into small pieces - 100 ml of sweetened condensed milk white - Shaved ice How to make :   - Dissolve hunkwue flour , chocolate and vanilla with water . - Cook over low heat while stirring , stirring until thick and Lift . - Pour cendol are cooked into a mold cendol and press. if you do not have mold cendol , you can use another container that has a lot of holes in the bottom to print cendol . After that input cendol in a container of cold water or ice water . Allow to cool and harden . Drain . - Put cendol in serving glasses . - Give a complement ( jackfruit pieces , shaved ice and sweetened condensed milk ) . Serve immediately . This recipe only makes 6 cups chocolate ice cendol .   * example: cendol mold

Ingredients : 3/4 cup milk 1 teaspoon vanilla extract 3 tablespoons granulated sugar 3 tablespoons mocha flavored instant coffee mix 1 cup crushed ice Directions : In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

Ingredients : 500 ml tea 120 ml Sirup Cocopandan 10 mint leaves 200 g ice cubes 100 g Cavendish banana, sliced 1 cinnamon stick Directions : Pour Sirup Cocopandan, cinnamon, mint leaves and banana slices in the tea, leave for three hours Prepare glass and add ice cubes, then pour in the banana tea mixture Garnish with slices of orange and mint leaves