• Mix Hot Water, Grace Premium Coffee, Grace Instant Chocolate And Sugar In A Bowl.
• Place In Refrigerator To Chill For ½ Hour.
• Once Chilled, Combine 3 Cups Mixture Of Coffee And Other Ingredients, ¼ Cup Grace Evaporated Milk, 3 Cups Ice And 3 Scoops Of Ice Cream In A Blender.
• Blend For 3 Minutes.
• Pour Out In Three Tall Glasses And Top With 1 Scoop Ice Cream.
• Serve Immediately.

• Pour Together & Stir.

• Pour Together & Stir.

• Mix All Ingredients Together And Pour In A Chilled Martini Glass.

• Blend Together Pineapple Cubes, Grace Coconut Water, Yus Pineapple Juice And Yus Lime At High Speed 2-3 Mins, Set Aside.
• Place Ice In Each Glass And Fill With Drink Mix From Blender.
• Top Drink With Grace Cherry Syrup.
• Garnish With Pineapple Slices.

• Pour Yus Lemon Mix & Dala Joos Tropical Blend Into Blender.
• Add Ice.
• Blend On High For 5 Mins Or Until All Ice Has Been Crushed And Forms A Slushy Texture.
• Add Ice Based On Texture You Desire.

• In A Blender Pour In Grace Evaporated Milk, Grace Condensed Milk, Grace 100% Colombian Coffee, Benjamins Vanilla Essence And Ice.
• Blend And High Speed Until Smooth.
• Pour Into Two Tall Glasses.

For Topping

• In A Small Bowl Mix Grace Instant Chocolate With Little Water To Make A Syrup.
• Place Topping On Blended Mixture.

• Place All Ingredients Into A Blender And Blend On High Until Smooth.
• Garnish With Sliced Mango.

• Add Grace Lemon Ginger Tea Bags To Boiled Water, Leave To Sit For 3 To 5 Mins.
• Squeeze Bag Gently And Remove.
• Fill Two Tall Glasses With Ice.
• Pour Tea Over Ice And Add Fill With Giner Ale

• Cut The Mangoes In Half, Cutting Around The Seed.
• Scoop Out The Mango From Skin Into A Blender. Reserve 2 Slices.
• Add The Ginger, Yus Mango, Yus Lime, And Puree Until Smooth.
• Put Puree Into A Bowl And Fold In Cream Using A Large Spoon.
• Divide Mixture Into 4 Glasses And Leave In Refrigerator For 1 Hour Before Serving.
• Use Reserved Mango Pieces As Garnish.