Beverage
Tsokolate with Milk
About this dish
This traditional Filipino hot chocolate is rich, comforting, and slightly bittersweet, made from pure cacao tablets slowly melted into warm milk. It's a beloved breakfast or afternoon treat, perfect for dunking churros or alongside suman.
Ingredients
UK and US measurements are both included for every recipe.
tablea
other84 g
Imperial measurement: 3 pieces (each about 1 oz)
water
liquid120 ml
Imperial measurement: 1/2 cup
milk
dairy480 ml
Imperial measurement: 2 cups
sugar
seasoning2 tablespoons (or more, to taste)
Imperial measurement: 2 tablespoons
salt
spice1 pinch
Method
Break the Tablea
2 minutesPlace the cacao tablets in a bowl and crush them roughly with the back of a fork. They don't need to be fine; they will melt as they heat.
Simmer with Water
3 minutesIn a small saucepan, pour in the water and add the crushed tablea. Warm it over medium heat, stirring constantly until the chocolate melts and the liquid is nearly smooth, about 2-4 minutes.
Pour in the Milk and Sweeten
2 minutesAdd the milk of your choice. Keep the heat at a medium-low and whisk gently. Add sugar or your preferred sweetener to taste and just a pinch of salt if needed.
Whisk Until Frothy
8 minutesKeep whisking gently, allowing the tsokolate to come to a warm temperature, around low to steam, but do not let it come to a rolling boil to avoid separating. Whisk in an up-and-down motion for about 6-9 minutes, or until the drink becomes a little frothy and truly steamy.
Serve Hot
2 minutesPour the tsokolate into cups or a ceramic bowl set. Serve immediately with churros, puto, or simply by itself mabuhay!
Equipment
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Nutrition facts
Tips
- For a more authentic, rustic feel, serve Tsokolate in a ceramic Chinese-style bowl and sip through a bamboo straw called an 'oragan'.
- If you prefer a stronger and more intense chocolate flavor, use more tablea, up to 4 pieces, and serve with a little less milk.
- To make a dairy-free version, you can use any non-dairy milk like almond, coconut, or even oat. Coconut milk will also enhance that natural creaminess.
- Traditionally the chocolate is beaten with a wooden 'molinillo'. Experiment and just use a whisk, but remember to lend motion up and down to imitate the original frothy whipping method.
Serving suggestions
- Tsokolate with Milk is famously paired with fried treats. Some versions are richer (more creamy from the milk) while others are simpler with water a little looser - far simpler partners: classic Galapong (suman), flaky Pandesal bakery rolls are just fine, or naturally cut into little toast slices somehow too. Spread with coconut jam to make utricular eating happiness thoroughly 'Filipino'.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.