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.