San Francisco-Based Recipe Developer Rezel Kealoha Shares Her Minimalist Boozy Halo-Halo Recipe

Rezel Kealoha (@rezelkealoha)

Rezel Kealoha (@rezelkealoha), Jerome Jocson (@emowredge)

Rezel Kealoha (@rezelkealoha), Archie Lim (@iamarchielim)

Jica Simpas (@jicasimpas)

We all have our own idea of the perfect halo-halo. For some, it requires a slice of leche flan; for others, it’s packed with everything imaginable. But for Rezel Kealoha, anything goes. “All I really want is some fruit, nata de coco mixed with milky ice, and something creamy. Super streamlined, super minimal.”

So for this episode of Cooking With, the San Francisco-based recipe developer and food photographer invites us to her kitchen to show us how to make a simple, lambanog-spiked halo-halo.

With only a handful of ingredients, the recipe is very easy to put together. Its mix of flavors from coconut, pandan, and melon makes it so refreshing-fit for the 110F California weather and sunny Philippine tropics. Plus we’re not at all mad at the idea of spiking our dessert. In fact, once this halo-halo melts, it transforms into this creamy, decadent cocktail.

Minimalist Boozy Halo-Halo Recipe



Serving Size

1 person

Active Time

10 mins

Total Time

10 mins

Instructions for Minimalist Boozy Halo-Halo

  1. Make the topping first by mixing the puffed quinoa or rice with the pandan powder. Set it to the side.
  2. Next, put the melon balls in the bottom of a glass and add in the nata de coco.
  3. Pour in the lambanog and let it sit.
  4. Top with shaved ice, packing it with your hands making sure the ice is tight.
  5. Drizzle the milk in the ice and top with the coconut whip.
  6. To finish, sprinkle the pandan flavored puffs.

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