My mom always made this for me when I was sick. Usually, I drank it “straight up” without sugar for the potency and more effective results…but to get me to drink it more frequently I needed the sugar to cut the aggressive medicinal taste! Also, I love honey and it’s health benefits so this is my little added twist on the traditional recipe. Its very simple to make! I’m feeling better already!!!
SALABAT (GINGER TEA) with HONEY (Makes about 4 servings)
5 cups water
1/2 lb fresh ginger root* (thinly sliced)
3/4 cup brown sugar
4 tablespoons honey
lemon juice (optional)
Directions: Boil the water, ginger, brown sugar and honey in a sauce pan. Reduce heat and gently simmer for twenty minutes. Adjust the tea to your taste preference – Add more water if it’s too strong. Add more sugar or honey for a sweeter tea. A drizzle of lemon juice is a nice addition too…you might as well get your Vitamin C kick! Strain and serve hot or cold. *I like to julienne the ginger into thin sticks, dip it in honey and chew on them after drinking the tea…but that’s just me!
Welcome to my blog! Join me for a cup of Tsokolate and a heaping spoonful of culture, travel and foodie topics!!!
The Tsokalate (Filipino hot chocolate pronounced “cho-koh-lah-tey”) is traditionally served on Christmas and New Years’ Eve, but my mom and I enjoyed this Filipino comfort drink all year round. This native hot chocolate drink is made with the Tablea (Cacao Chocolate Discs/Tablets). The term tablea itself appears to have been brought over by the Spaniards. The Spaniards enjoyed the Tsokalate during breakfast or on special occasions. The Tsokalate consists of pure cacao nibs that are roasted, ground, and then mixed with a bit of sugar and sometimes ground peanuts, depending on the region the Tablea came from.
What’s the difference between tablea and the more modern chocolate powders? It’s the fat content that makes the difference. When cacao is processed into cocoa powder, most of the cocoa butter is lost. The Tablea is solid and retains the cocoa butter resulting in a velvety, rich, thick and decadent hot chocolate! Here’s a really simple way to make it!
Note: Traditionally, native Tsokolate is made by heating and dissolving Tablea in hot water in a batirol or tsokolatera, a special cast-iron pitcher specially made for this purpose. The chocolate is then whisked by rubbing a batidor, a wooden utensil similar to the Spanish molinillo (pictured below), in a circular motion between your palms to add froth and foam to the drink.
Hot Tablea Tsokolate: 1 Serving
1 pc. Chocolate Tablea (Found in Filipino or Mexican Grocery stores)
½ cup water
½ cup milk
Sugar to taste
Place the tablea in a saucepan and pour the milk and water. Place over medium heat and allow it to boil. Cook gently until the tablea has melted. Stir the chocolate and add sugar to taste.