tsokolate/sikawate
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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 http://www.justapinch.com/recipes/bread/sweet-bread/pandesal-bread-filipino-bread-rolls.html?p=1). 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.
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yield
1 serving(s)
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For tsokolate/sikawate
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2-3tablea discs *or* 1 whole mexican chocolate disc (roughly 1.3 ounces) see *note below
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1 cwater
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milk and sugar to taste (see *note below)
How To Make tsokolate/sikawate
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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.
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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).
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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.
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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.
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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
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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