My love affair with tsokolate tablea seems to be in full swing. Don’t ask me why — I wasn’t even an avid fan until recently. Now, I can’t get enough of the chocolate-y goodness. And after having consumed the tube of tablea that a friend gave me, I resolve to go to the Eastwood Mall gourmet market to buy more. I so wanted to try my hand at baking tablea brownies but, alas, all the tablea I had went into drinks and there was nothing left for baking brownies.
So, after the traditional hot chocolate drink (using a not very traditional method) and a milkshake now comes another hot drink — tablea with coffee.
Ingredients
- tsokolate tablea (how much depends on how rich you want your drink), broken into pieces
- 1/2 c. of milk (full cream for best results but if you must you can substitute skim milk)
- 1/4 c. of very strong hot brewed coffee
Instructions
- Place the tsokolate tablea in a cup. Pour in the milk. Heat in the microwave on HIGH for 45 seconds to a minute. Use the back of a teaspoon to crush the pieces of tablea if not melted. Stir in the coffee. Sprinkle cocoa powder, if you like (I like!). Sip slowly or drink in one gulp whichever works for you.
Quick Notes
If you substitute instant coffee granules for the brewed coffee, increase the amount of milk to 3/4 cup. Dump and stir the coffee granules into the cup after microwaving the tablea and milk.
Cooking time (duration): 5 minutes
Number of servings (yield): 1
Meal type: breakfast
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Mylene Espina
03/11/2011 at 4:13 pmOh, my husband loves this combination and repeatedly does this for as long as our supply of tablea lasts. We get our supply of tablea from his hometown (Nasipit, Agusan del Norte). The tableas are not round but flat and are made from pure cocoa. A pack of 10 flat tableas only costs P15.00-20.00. He uses 2 per cup of milk while I use at least 4 for that dark chocolate taste hmmm delicioso. Well, the hot chocolate drink is known as “sikwate” in Bisaya so my husband fondly calls his hot chocolate-coffee combination “sikwape.”
Connie
03/11/2011 at 4:39 pmP15 to P20? Wow, everything is really overpriced in Metro Manila. :(
nica
03/12/2011 at 12:17 amI love tablea! I bought a small tube from the Sunday Market in Sentris and I will try this recipe soon. Thanks Connie!
chi
03/14/2011 at 4:53 pmHi Connie,
In your tsokolate quest, have you ever come across Nana Meng’s Tsokolate? I ran into it today and after a quick google, am now slapping myself silly for not buying any. It sounds really really good and I’m thinking of going to get some before heading back home this Friday.
Any thoughts?
nina
03/23/2011 at 1:59 pmms. Connie, if you’re still on the tablea craze, i wanna share an experiment i did with my stock of tablea. I used it as on a no-bake rocky road crunch bar recipe from nigella lawson. The recipe called for 70% cocao or better dark chocolate. I substituted that with tablea since it is 100% cocao and ended up with a very rich chocolate snack. Now i know tablea can be used to make other chocolate treats.
Connie
03/23/2011 at 2:58 pmWow, that sounds delicious! Marshmallows galore? I really need to go to Eastwood Mall for more tablea.
joy marie
08/28/2011 at 10:25 amhave you tried the maestrado tablea ? i’ve seen a booth in market market selling it. my mother would usually use a batirol to prepare tsokolate but sometimes i would see her putting the tablea chunks on a strainer and boiling it in a cup or 2 of water ^_^