Filipinos won't wait for a cold Christmas evening to have their hot chocolate. Tsokolate, the Pinoy hot chocolate made from tablea, is a year-long drink.
Some take their tsokolate like coffee: having a hot cup in the morning, maybe with some pandesal or a sugar donut on the side for dunking.
And like coffee, we think there should be a cold tsokolate option.
Here's how: Reduce your tsokolate into a thick chocolatey syrup, then stir it into milk and ice to make a creamy, summer-friendly drink. Add more condensed milk if you prefer a sweeter cup.
Ingredients
Tsokolate Base
- 6 discs unsweetened tablea
- 2 cups water
- ½ cup evaporated milk
- ¼ cup condensed milk
For Serving (Iced)
- cold fresh milk
- ice cubes
Make tsokolate base: In a saucepan or tsokolatera pot, combine tablea and water over medium-high heat. Stir to dissolve tablea. Once liquid is boiling, reduce heat to a simmer and add evaporated and condensed milk. Simmer and reduce tsokolate, whisking occasionally to prevent scalding the bottom.
If serving hot, reduce tsokolate to your desired consistency. If serving cold, reduce until tsokolate is thick and coats the back of a spoon.
Serve: For a hot drink, pour chocolate into a mug. For an iced drink, add about ½ cup of cold milk to a glass and top with ice cubes. Pour an equal amount of thickened chocolate on top. Stir and enjoy.
