Before the boom of artisanal bean-to-bar Filipino chocolates, the only name in the game was Ricoa. And as kids, we were all too familiar with their two ready-to-eat chocolates: Flat Tops and Curly Tops. There was always a debate as to which one was better, but the answer really depends on personal preference. This hot chocolate recipe uses Curly Tops because it has a deep chocolate flavor and smooth mouthfeel, working well as melted chocolate.
2 cups milk
2 tbsp cocoa powder
2 tbsp granulated sugar
⅛ tsp vanilla extract
8 pieces Curly Tops, crumbled
Combine milk, cocoa powder, sugar, and vanilla in a small saucepan over medium-low heat. Heat until warm but not boiling, whisking frequently to dissolve the cocoa and sugar.
Add crumbled Curly Tops. Whisk until melted and incorporated.
Turn off the heat and divide the hot chocolate between two mugs. Enjoy hot.