A warm cup of anything chocolatey or sweet is just the ticket to lift up the spirits on this gloomy weather. With typhoon season on a roll, it is better to spend the suspended classes or rainy afternoons in the comforts of your home, cuddled up to a warm cup of tsokolate de batirol.
This sweet concoction is made up of tsokolate tablea (chocolate/cacao tablets) and warm milk or condensed milk, depending on what you prefer. Batirol is the stirrer made of wood that whisks the mix to its creamy perfection.
Like with any dish or drink in the country, different regions has their own take on how to do the perfect tsokolate batirol. In my hometown of Pampanga, traditional recipes add crushed nuts to the mix. The nutty flavor actually enhances the chocolate and the nutty taste is just heavenly.
You can definitely do this on your own at home. You’ll just need:
½ cup of water
1 tsokolate tableya
Condensed milk/ fresh milk
Crushed nuts (optional)
Drop the tsokolate tableya with the half cup of water in the brass pot. Place the pot over medium heat and allow to boil. Allow the tsokolate tableya to melt. When the mixture starts to boil, turn the heat to low and start stirring with the batirol. Stir for 2 minutes then (optional) add the nuts. Stir for another minute then start pouring in the milk. The amount of milk depends on how rich or sweet you want the concoction to be. Pour on to a cup and sip to your heart’s delight!
Make it even more heavenly? Pair it with suman or any form of kakanin. This meal is now definitely a traditional Filipino merienda!