How to Make Tsokolate/Sikawate
- *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.
- 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).
- 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.
- 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.
- 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
- 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.