Filipino Hot Chocolate | Tsokolate de Batirol Recipe
- Daniel
- 2 days ago
- 2 min read
I made this Filipino hot chocolate on a quiet day when I found myself missing familiar flavours. My ex-wife is Filipina, and through her, Filipino food became part of my everyday life for a long time.
Even now, certain dishes and drinks still carry memories with them. This was one of those moments where cooking wasn’t about experimenting or posting, it was just about recreating something comforting.
Filipino hot chocolate, often called tsokolate, goes all the way back to the Spanish colonial period. Made with real cacao tablea instead of cocoa powder, it’s richer, less sweet, and deeply chocolatey.
Traditionally, it’s whisked with a wooden tool called a batirol, rolled between the palms to aerate the drink and create that signature foam. I even bought a batirol just to try it the traditional way, partly out of curiosity, partly out of respect.
This isn’t the overly sweet hot chocolate most people are used to. It’s earthy, slightly bitter, and rounded out with milk and a touch of sugar. If you’ve never tried chocolate made from tablea before, this is a great place to start.
It’s simple, calming, and perfect for slowing down, whether you’re reconnecting with a cuisine or just want a cup of something warm and meaningful.
Ingredients:
(Serve 2)
Water, 1 Cup
Whole Milk, 1 Cup
Filipino Chocolate Tablea, 45g + More For Grating
Light Muscovado Sugar, 2 TBSP Adjust To Preference
Sea Salt, Pinch
Equipment:
Sauce Pot
Hand Blender / Milk Frother / Molinillo / Batirol
Directions:
Prepare the base
Add water and milk to a saucepan over medium heat.
Stir to combine well.
Heat gently until small bubbles start forming along the edges.
Do not let it boil.
Melt the chocolate
Add the chocolate tablea to the pot.
Stir continuously until the chocolate has completely melted.
Taste and sweeten
Taste the hot chocolate.
Add sugar to your preference.
Stir and cook until the sugar has fully dissolved.
Season and finish
Add a small pinch of salt.
Stir to combine.
Remove from heat.
Whisk and foam
Whisk the hot chocolate until foamy using one of the following methods:
Use a batirol or molinillo and roll it between your palms.
Or use a hand blender or milk frother.
Serve
Pour into serving glasses.
Grate extra chocolate tablea over the top.
Serve immediately while hot.
Way better than any ordinary hot chocolate...