Tsokolate/Sikawate

Tsokolate/sikawate

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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



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