Tsokolate/Sikawate

Tsokolate/sikawate

No Photo

Have you made this?

 Share your own photo!

C G

By
@Celestina9000

Aka Filipino Hot Chocolate. Traditonally, tsokolate is prepared using a whisk-like kitchen utensil called a 'batirol' (the Mexican equivalent being a molinillo but you can use a wire whisk or a handheld immersion blender-{carefully}!) Filipino tsololate pairs beautifully with pandesel (see Pandesal Bread (Filipino Bread Rolls)). From ConfessionsofaChocoholic.com. Before I forget-you can also make a mocha using equal parts or whatever ratio you prefer of coffee-to-tsokolate. For those dairy intolerant, try coconut, rice or almond milk.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 2-3
    tablea discs *or* 1 whole mexican chocolate disc (roughly 1.3 ounces) see *note below
  • 1 c
    water
  • ·
    milk and sugar to taste (see *note below)

How to Make Tsokolate/Sikawate

Step-by-Step

  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.
  2. Start 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).
  3. Dissolve the discs in 1 cup boiling water. Continue to boil for another five minutes, stirring constantly, until the mixture thickens to your desired consistency.
  4. Add 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.
  5. You 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
  6. For 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.

Printable Recipe Card

About Tsokolate/Sikawate

Course/Dish: Hot Drinks
Main Ingredient: Non-Edible or Other
Regional Style: Filipino



Show 1 Comment & Review

15 Recipes for a Scaled Back Fourth of July Barbecue

15 Recipes for a Scaled Back Fourth of July Barbecue


Fourth of July may look a little different this year but it’s still our patriotic duty to enjoy delicious food. These scrumptious recipes are made with readily available ingredients and leftovers are just as good. Start with some Strawberry Salsa served with pita chips (tasty on top of chicken too). Grill Chipotle Lime Chicken and […]

How to Make Fry Sauce

How to Make Fry Sauce


Fry sauce has been around since the 1940s. It’s been a popular condiment in the western United States for a long time but in recent years it’s becoming popular across the country. So what is fry sauce and what is all the commotion about? This simple sauce, that’s a mix of mayo and ketchup, finds […]

19 Recipes to Use Up Ripe Strawberries

19 Recipes to Use Up Ripe Strawberries


How many times have you seen a pint of juicy strawberries, bought them because you just had to have them and not get around to eating them? You’re not alone. It’s happened to us more times than we can count. Don’t toss them though! Here are 19 ways you can use ripe strawberries and they’re […]