2 (1L each) packs MAGNOLIA CHOCOLAIT, freeze for 1 hour

Cream Cheese Foam

1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM, chilled overnight
1 (225 g) pack MAGNOLIA CREAM CHEESE, kept at room temperature
3 tbsp powdered sugar


  1. Shake Chocolait and set aside.
  2. To make cream cheese foam, whip chilled cream and powdered sugar until double in volume. Set aside. In another bowl, beat cream cheese with a mixer or manually until smooth. Fold in whipped cream until light and smooth.
  3. In 8 glasses, pour 1 cup of Chocolait. Top with cream cheese foam to the brim.

Makes 8 servings

Yield: 8 cups drink/3 cups cream cheese foam/1 cup with 1/3 cup cream cheese foam

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