Featured Pinch Tips Video
- tablea discs *or* 1 whole mexican chocolate disc (roughly 1.3 ounces) see *note below
- 1 c
- milk and sugar to taste (see *note below)
1*Note: Filipino tablea discs can be substituted with Mexican chocolate discs which are manufactured by various companies: Ibarra, Abuela, Taza, etc. The latter-Taza™ Mexican chocolate (cacao puro!) blows all other brands out of the water. It can be found on Amazon if all other searches fail.
2Start with 2-3 discs of tablea for each serving of hot chocolate. If using Mexican chocolate disks, use one whole disc (about 1.3 oz).
3Dissolve the discs in 1 cup boiling water. Continue to boil for another five minutes, stirring constantly, until the mixture thickens to your desired consistency.
4Add milk and sugar (granulated, brown, piloncillo, honey, etc. whatever sugar is your favorite), to taste. I used 1/4 cup *whole* milk and 1 tablespoon amber crystal sugar, but you can use any kind of milk (some Filipinos use evaporated milk) or even (heavy, half & half) cream, and any kind of sugar you prefer.
5You can also add in other flavor enhancers like grated/chopped milk chocolate (to add sweetness and smoothness), cocoa powder, peanut butter (some tablea are flavored with ground peanuts and this adds a nuttier taste and texture), vanilla extract or paste, or even rum or tequila
6For this version, we used: 2-3 discs of tablea, 1 cup water, 1/4 cup milk, and 1 tablespoon sugar for each serving.
After adding the milk, and sugar, WHISK! Transfer to high-walled pitcher (or leave the mixture in the pan), and vigorously whisk and whip and whisk until your hot chocolate gets frothy.