Tsokolate is the ultimate treat! Made of tablea cacao, milk, and peanut butter, this Filipino hot chocolate drink is creamy and decadent.
My childhood was filled with delicious memories of this rich and creamy Filipino beverage. My Mamang Vi, my mom’s eldest sister who was one of the selfless people I know, would always prepare a huge pot on Christmas for the nieces and nephews to enjoy throughout the day.
I remember us then-little ones gathered around her in the kitchen, watching and waiting in earnest while she vigorously twirled the batidor between her hands to introduce inviting froth into the hot drink. We could hardly wait to take our first taste of the rich chocolate!
Her tsokolate de batirol was truly special, with a couple or so tablespoons of peanut butter added for extra indulgence. Yes, PB! Folks, believe me, peanut butter and chocolate=best combo ever.
To this day, this decadent drink remains one of my favorite comforts. Rain or shine, holiday or not, I like to enjoy a cup or two every night before I tuck myself in bed. Every sip is like a warm hug that makes everything better.
How to Make Tsokolate de Batirol
- You can use water for a more intense chocolate flavor or milk for a creamier taste.
- Do not boil the milk lest it separates and curdles. Heat just until bubbles begin to form around the edge and steam begins to rise from the milk.
- I don’t add sugar to the drink as the Antonio Pueo tablea I use has sugar. If using unsweetened pure cacao, add your choice of sweetener according to taste.
- I use 7 ounces of tablea for every 4 cups of milk; feel free to use more or less depending on the brand you use or how strong you want the drink.
- Batidor is the traditional tool used to whip up the tsokalate but a wooden spoon, whisk, mechanical frother or immersion blender will work as well.
- Traditional tsokolate can be a little gritty. For a smoother texture, strain using a fine-mesh sieve.
How Long Does Cacao Tablea Last
Tablea last about 2 years when stored unopened in a cool, dry place.
A white, powdery or streaky substance may form on the surface of the chocolate due to changes in storage temperature or humidity. Although this whitish coating or “bloom” can affect the appearance and texture of the chocolate, it is perfectly safe to eat.
What to Serve with Filipino Tsokolate
I usually enjoy my steaming mug of tsokolateng tablea with cheese cupcakes or coconut macaroons for merienda. I also love to dip pandesal in hot chocolate instead of coffee for breakfast.
And during the Christmas season? The ultimate pairing, of course, is freshly-baked bibingka and tsokolate!
- 4 cups milk
- 7 ounces tablea de cacao
- 2 tablespoons peanut butter
- In a saucepan over medium heat, heat milk just until bubbles begin to form around the edge and steam begins to rise from the milk. Stir regularly to prevent a film layer from forming.
- Add the tablea and continue to cook, whisking with the batidor, until completely dissolved.
- Add peanut butter and whisk until dissolved.
- Remove from heat and twirl the batidor in the chocolate mixture for about 1 to 2 minutes or until frothy.
- If using a mechanical frother, insert frother whisk into the serving pot and holding at a slight angle, turn on and move up and down for about 30 to 40 seconds or until frothy.
- Pour into individual mugs and serve immediately.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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