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Tablea Tsokolate (Filipino Hot Chocolate)

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Tablea tsokolate is the quintessential Filipino hot chocolate, also known as tsokolate de batirol—with “batirol” (or “batidor”) referring to the traditional wooden whisk used to froth it. Known for its deep, chocolatey flavor, authentic tsokolate is uniquely rich and frothy.

Tablea Tsokolate (Filipino Hot Chocolate)

Traditionally, tablea tsokolate is made with tablea, milk or water, and a bit of sugar. But if you want to kick it up a notch, try topping it with some whipped cream, cacao powder, chocolate syrup, or even bits of broken up tablea.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Servings 4 cups
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Ingredients
  

  • 360 ml water, (1 1/2 cups)
  • 360 ml milk, (1 1/2 cups)
  • 60 grams tablea, unsweetened, (around 6 discs)
  • 55 grams sugar, (1/4 cup)

Optional Toppings:

  • whipped cream
  • cacao powder
  • chocolate syrup

Instructions
 

  • In a saucepan over medium heat, boil the water, milk, and tablea tablets. Whisk occasionally to ensure that the tablea tablets are dissolved.
  • Once the mixture has boiled, add the sugar.
  • Lower the heat and simmer until the sugar has dissolved.
  • Remove from heat. Whisk using a batirol or a frother until the mixture turns frothy.
  • Transfer to individual cups and top with selected toppings.

Notes

  • Check if you are using sweetened or unsweetened tablea. You can omit the sugar if you are using the sweetened version. Cream may be substituted for the milk. The resulting drink will be thicker.
  • Add more tablea for a richer and stronger chocolate taste.
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Hi, I'm A Bee In My Bonnet! I'm not a professional blogger—just someone who writes about whatever piques my interest. My posts are full of my own thoughts, feelings, and plenty of experiments. Most of the pictures here are snapped and edited by me, and when I share a recipe, it’s one I’ve personally created or tweaked after testing it out myself. This blog is my little corner to share slices of my world with you!
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