Tablea Sikwate (Filipino Hot Chocolate)
This traditional Filipino chocolate drink is a mild but flavorful beverage made from tableya, a Filipino cacao paste.
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Servings: 1
Equipment
- copper pot or batirol also spelled baterol, chocolatera
- batidor also called a molinillo; alternatives are a whisk or an immersion blender, if you want to get really fancy
- metal fork
- stovetop
Ingredients
- 1 piece tableya about 1oz./28g
- 1 cup water for a sweeter, but less traditional version, use whole milk
- 2 tablespoons sweetened condensed milk optional
- sugar traditionally muscovado or maybe coconut sugar, optional to taste
Instructions
- To prepare sikwate, first put the water in the pot and bring it to a boil.
- Then drop in the tableya and wait ten seconds for it to soften before breaking it up with a fork. Turn off the heat.
- Next begin twisting the batirol or whisk by rubbing it between your hands for 1-2 minutes. This distributes the tableya particles as evenly throughout the mixture as possible.
- If you want to add milk or sugar of any kind, do this now; otherwise, wait one minute before pouring your sikwate into your cup and giving it a taste. This makes one serving.
Notes
Overcooking Dairy: Keep an eye on the sikwate if making it with milk so that it doesn't start cooking and change the flavor of the milk.
Using Vegan Milk: When you're using a non-dairy milk in hot cocoa, I'd recommend using a creamier option, like macadamia or coconut milk, rather than the more common finds like oat or almond milk.
Adding Sweetness: If you plan to add sugar or condensed milk, keep in mind that granulated sugar crystals will add a grainy texture to your sikwate unless you give them sufficient time to melt. Adding condensed milk to the mixture and letting it sit at the bottom will be an experience much like Vietnamese iced coffee.