Ingredients

  • 1 Ounce Baileys Caramel
  • 1 Ounce Godiva Dark Chocolate Liqueur
  • 1/4 Ounce Stolichnaya Vanil Vodka
  • 4 Ounces coffee
  • whipped Cream
  • Cocoa powder

Directions

Combine Baileys, Godiva Dark Chocolate Liqueur, Stolichnaya Vanil Vodka, and coffee in a coffee mug; garnish with whipped cream and cocoa powder.


MilkyWay Café in Makati: An Ice Cream Shop Turned Classic Filipino Restaurant

With its 40-year history, MilkyWay Café surely deserves to be one of the restaurants that will let you see and taste how authentic Filipino dishes are like.

Today’s MilkyWay Café, however, came about after one of the tenant restaurants in the A&G Building said they could no longer continue operating. Over the weekend, they took over the restaurant, changed the name, and made it into a small café.

A year after, they were able to properly renovate the restaurant into the MilkyWay Café, serving classic Filipino food from Pampanga while retaining 1962 MilkyWay recipes for made-to-order.

Owner Chef J. Gamboa opened this restaurant in 2002 and he wanted to give his customers unique dining experience. He designed the restaurant by adding in touches from the original MilkyWay in the 60s.

The dishes they serve here are made flavorful and delicious, just the way how it was prepared by the original chefs back in the day. At present, it offers a variety of delicious Filipino cuisine dishes like Baby Crispy Pata, Tokwa’t Baboy, and their specialty Milky Way Kare-Kare (Php 625).

Kare-Kare (Php 625)

Another signature dish from their menu is the Lechong Kawali (Php 1, 595). This dish is made from crispy Lechon de Leche and is served with liver sauce for some added flavor.

Lechong Kawali (Php 1, 595)

Their BBQ Pork Spareribs (Php 495), on the other hand, is a best selling dish that one should not miss. A plate of this serves you with a row of tender BBQ Pork Ribs, Java rice, and MilkyWay’s very own Atchara recipe.

BBQ Pork Spareribs (Php 495)

And since it started out as an ice cream shop, you should not leave without ordering their Milky Way Halo-Halo (Php 225), which they are most famous for.

This timeless Filipino dessert is definitely a must-try as its best-selling 1962 recipe will make you realize why it has always been an old-time dessert favorite.

MilkyWay Halo-Halo (Php 225)

If Halo-Halo is not enough for you, do not forget to have a scoop or two of their creamy MilkyWay Ice Cream (Php 225). We guarantee you that their ice cream is one of a kind as it boasts a full-flavored creamy concoction that will surprise and win over your tastebuds.

MilkyWay Ice Cream (Php 225)

This restaurant makes its customers feel relaxed and nostalgic through its long presence in the Filipino restaurant scene. Although a lot of Filipino restaurants have been established time and again, MilkyWay still stands out to become one of the best when it comes to authentic Filipino flavors.

Aside from its main branch in Makati, MilkyWay Café also has a branch in Rockwell, Makati.

Want to relive the classic Filipino cuisine? Head on now to MilkyWay Café!

How to get here

  • MilkyWay Café is located along the corner of Arnaiz Avenue and Paseo de Roxas in Makati City.
  • From EDSA, you may take the Arnaiz Avenue and drive straight until you reach Paseo de Roxas corner. If you are coming from Ayala Avenue, you may drive along Paseo de Roxas, passing through Greenbelt 1.

Prices indicated are for takeouts only for dine-in, a service charge of 10% is applicable.
This first appeared in Philippine Primer’s Japanese Magazine March 2020 and English Magazine April 2020 issues.
Images grabbed from MilkyWay Cafe official website.


Milky Way Café, opened in December 2002, is a creation from Chef J. Gamboa of Cirkulo Restaurant. Going back to his roots, Chef J. Gamboa wanted to create a dining and meeting space with nostalgic highlights, incorporating details from Milky Way's 40 year history. The result is a bright and airy space designed by Arch. Gary Coscolluela. Narra walls, granite counters, molded ceilings, soliha chairs, black and ivory flooring define the restaurant's old world charm. Shelves are filled with special home-made products from Milky Way's line of preserves and native delicacies.

The Milky Way Café offers an international menu typical of hotel coffee shops, without the 5-star prices. There is a wide selection of Filipino dishes that Milky Way is famous for, prepared by the original cooks from the 1960s. Favorites include Crispy Hito with Bagoong and Mustasa, Baby Crispy Pata, the Award Winning Milky Way Kare Kare, US Bistek Tagalog, Tokwa't Baboy, Pancit Luglug, Dinuguan at Puto and not to be missed are the Milky Way Halo Halo and Homemade Ice Creams.

The Café is open Mondays to Saturdays from 11:00 am to 10:00 pm. Its intimate setting is ideal for lunch, merienda, and dinner with the family or for business.

Function rooms for 10 to 200 Persons, free basement parking and elevator access are available.

A few words from our team

Chef J Gamboa For the most part, our restaurants are ingredient-driven. I feel that when you use
the right ingredient, the right cooking method, and the right serving technique,
that's it, You let the food speak for itself."


Recipe Summary

  • 7 (1.84-oz.)s Milky Way candy bars
  • 1 cup unsalted butter, softened, divided
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cup buttermilk
  • 1 teaspoon vanilla extract
  • 10 ounces bittersweet chocolate chips
  • 2 cups unsalted butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 cup cup chocolate malt drink mix (such as Ovaltine)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons heavy whipping cream
  • 2 (1.84-oz.)s Milky Way candy bars, sliced

Prepare the Cake Layers: Preheat oven to 350°F. Combine candy bars and 1/2 cup butter in a small saucepan cook over medium heat, whisking frequently, until melted and smooth, about 3 minutes. Remove from heat and cool 5 minutes.

Beat granulated sugar and remaining 1/2 cup butter with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add eggs 1 at a time, beating until blended after each addition. Whisk together flour, salt, and baking soda. Gradually add flour mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat on low speed just until blended after each addition. Add melted candy mixture and vanilla beat on low speed just until blended. Divide batter among 3 greased (with shortening) and floured 9-inch round pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on a wire rack 10 minutes. Remove from pan to wire rack cool completely, about 30 minutes.

Prepare the Frosting: Microwave chocolate in a microwave-safe bowl on HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Cool 5 minutes.

Beat butter and powdered sugar with an electric mixer on low speed until smooth. Add malt drink mix, vanilla, and salt beat on low speed 2 minutes. Add melted chocolate and beat on low speed 2 minutes. Add 3 tablespoons cream and beat on medium speed until smooth and spreadable, adding an additional tablespoon of cream if needed to reach desired consistency.

Spread frosting between layers and on top and sides of cake. Garnish with candy bars as desired.


5-Ingredient Homemade Milky Way Bars

These Homemade Candy Bars need only 5 ingredients and are super easy to make. You'll be surprised how close these candy bars come to tasting like the original candy you can buy at the store. They have a smooth chocolate cream layer topped with gooey caramel, all coated in delicious milk chocolate. These homemade candy bars are naturally gluten free, so they will make a great dessert option for any gluten free friends or family members.

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While I want to make this recipe as accurate as possible, I cannot use the hazelnut spread due to a tree allergy. Can I use something like peanut butter and do a little variation on this recipe? Do you think it will still come out alright? I bet a chocolate fudge would work out too. I can see making these ahead of a get together with my sis and her husband. I like to invite them over on the weekends so we can catch up.

Milky Way bars are one of my favorite candy bars, so I really want to try making these at home! It looks like they're really easy to make, which is always helpful.

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The elements of a Kapampangan boodle

Crispy pata
The Milky Way Café does not actually serve boodles, but J believes that crispy pata (pork leg) would definitely be part of a Kapampangan boodle fight spread. “Every festive occasion needs to have lechon (roast pig),” he says. “We just made it easier to eat by serving it in the form of crispy pata.”

Fresh tomatoes and red eggs
Every meal in Pampanga is expected to have balanced flavors and textures. The red eggs add a dose of saltiness, while the tomatoes add a hint of freshness to the spread.

Soft shell crab with taba ng talangka and calamansi
True to the Kapampangan reputation of innovating in the kitchen, J serves the taba ng talangka (crab fat) with soft shell crab instead of the usual prawns, making it much easier to eat and enjoy. The citrusy calamansi serves as a contrasting flavor.

Crispy hito
In this trademark dish of the Milky Way Café, hito (catfish) is fried to crispy perfection. “We serve it with bagoong (fermented fish), suka (vinegar) and mustasa (mustard) leaves,” says J.

Lumpiang ubod
Vegetables come in the form of lumpiang ubod (palm heart rolls). Its sweet sauce is served on the side.

Morcon
Morcon is a dish of rolled beef, stuffed with chorizo, tocino (sweet cured pork), pickles and carrots, then braised in tomato sauce. “The Spanish also have a morcon, but it’s more of a chorizo,” says J. “The Filipino version is derived from a Mexican dish that first came from Spain.”

Kropuk
J added some kropuk aka kropek (prawn-flavored crackers) for some texture.

This story first appeared in the October 2017 issue of Smile magazine.


Planet Play Cafe

Visitors this summer will be among the first to enjoy our new Planet Play Café (downstairs, in the area previously known as Time Warp), which will be offering &lsquotakeaway&rsquo style pizza, pasta and nachos, as well as children's lunch boxes, pick 'n' mix snacks, a selection of sweet treats and a wide choice of drinks including freshly ground coffee.

Visitors will be able to place their order safely either at the counter sperated by screens or (when launched) via our new mobile app, then monitor large screens or the app to watch for an announcement that their food is ready to collect. Cutlery and condiments will be placed onto your tray by our staff.

The kitchen will be subject to the normal stringent food hygience standards, with additional hand washing and cleaning procedures in place. Due to the set up of this kitchen staff will be able to social distance.

Tables will be available indoors and out and will be arranged to maintain social distance. Dedicated staff will make sure that the area is kept clean and sanitiser and disposable wipes will be available for guests to re clean tables if they wish.


Milky Way Stuffed Cookies

This stuffed cookie recipe is really easy to make — all you need is an extra 5 to 10 minutes so you can stuff a fun-size Milky Way inside cookie dough before baking. We make our own cookie dough, but if you’re in a pinch, use a store-bought cookie dough, it will still work. (If you do use store-bought dough, watch the baking time as it may vary from what we share below). Also, feel free to switch out the Milk Way bars for your favorite small or “fun-size” candy bar.


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  • 1 jar marshmallow fluff (7 oz)
  • 2/3 cups chocolate spread (I use Hershey's, you can also use Nutella)
  • 12oz chocolate candy coating
  • 7oz caramels
  • 2-3 tablespoons milk or cream
Step 1
In a microwave safe bowl melt 6 oz of the chocolate candy coating and stir until smooth. Spread evenly into a parchment lined loaf pan. Refrigerate until set (about 5 minutes).
Step 2
In a separate bowl mix together the fluff and chocolate spread. Microwave for about 30 seconds, stir, and pour evenly over the chocolate in the loaf pan.
Step 3
In a microwave safe bowl melt the caramels with the milk. Stir until smooth and pour over nougat layer. Refrigerate about 20 minutes or until firm enough to cut.
Step 4
Remove the candy from the pan and peel off the paper. Cut into 8 bars for full size candy bars or 16 for fun size bars.
Melt remaining candy coating in a bowl and dip the tops and sides of the candy bars until completely coated. Let the chocolate set and store in a sealed container.

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