Tsokolate (hot chocolate)

Here’s a fantastic winter warmer! During Noche Buena in the Philippines many homes prepare a hot chocolate with cocoa tablea and milk or cream. They usually drink Tsocolate after midnight mass because the weather is cooler around Christmas everyone enjoys a hot chocolate with their meal. 

Ingredients

  • 900ml milk or cream
  • 1 (200g) roll tablea cacao
  • 2tbsp sugar
  • 100g ground peanuts (optional)

Instructions

1

Grind the tablea using a coffee grinder or use a grater, put it aside for later

2

Heat milk over medium heat until bubbles begin to form around the edge stir regularly to avoid film layer from forming on top

3

Mix the tablea and sugar into the the milk stirring continuously until completely dissolved (Add ground peanut at this point)

4

Place the milk mixture into a jug, twirl using a batidor or whisk for about 2 to 3 minute or until frothy. If using electric frother whisk for about 30 to 40 seconds or until frothy

5

Best serve hot!

Salabat (ginger and lemon tea)

Salabat is a traditional tea popular during rainy season, when someone is feeling under the weather and during Noche Buena, a feast after midnight mass on Christmas morning. This traditional tea is simple to make and refreshing.

I remember when I was living in the Philippines, on Christmas eve the food for the feast will be ready on the table for Noche Buena. While waiting to attend the mass as a child we would sleep early and be woken up just before the mass. We would go to the mass and welcome Christmas with everyone, afterwards we would go back to the house for the feast! As we go out of the church, just outside I can see all the food and drink vendors outside selling Bibingka (baked rice cake) and Puto Bumbong (steamed rice cake). There’s also some hot Kape (coffee), tsokolate (chocolate) and Salabat (ginger & lemon tea) for the church goers to have after the mass because the weather is usually cold.

Try this recipe for a refreshing yet warming drink! 

Salabat (ginger and lemon tea)

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Ingredients

  • 300ml water
  • 3 tablespoons sugar or honey
  • 50g-80g ginger piece, peeled, crushed and sliced
  • 1 lemon, sliced

Instructions

1

In a saucepan add water and bring to boil on high heat

2

Add ginger and sugar or honey and stir

3

Reduce the heat to low, cover the tea and simmer for 15 minutes the tea will darken in colour and more robust in flavour

4

Turn the heat off, strain ginger or you can leave it if preferred

5

Serve in a mug with a slice of lemon, add more honey or sugar to taste

 

Kape (coffee) Making it the right way

Filipinos loves drinking coffee, it’s the first thing I think about when I wake up in the morning “where’s my coffee?”.

Everyone wakes up before me and makes my coffee so as soon as I’m up my coffee is ready. My husband can vouch for that…haha! I’m not a morning person and coffee perks me.

As a gym goer I drink espresso coffee as my pre-workout it’s natural and healthier than the supplements you get from the shop. There are many benefit to drinking coffee before a workout…minus sugar and milk btw. It has fat burning properties which is great if you want to loose a bit of weight, when you drink it before a workout it uses fat as energy and black coffee will increase your metabolism. Drinking coffee will help burn more calories throughout the day, it also act as appetite suppressant. Source: Men’s Fitness

Health on the side coffee is something everyone can share and really enjoy together at any occasion. Even if you are a tea lover, a good hot cuppa is something everyone can enjoy in all culture.

Philippines has a good collection of coffee, we have Arabica from the mountains of Cordillera, Philippine Palm Civet coffee and an exotic variety of Liberica; Barakong Kape from Batangas. We are coffee rich!

I went to visit Muni coffee in London who are an artisan coffee shop mainly serving premium Arabica  coffee from Benguet in the Cordillera mountains. Founded by husband and wife, Julian and Jena Krause who are social conscious and source their coffee directly from the farmers in the Philippines. They recently done a kickstarter campaign which was successful and now looking for a space to open their shop. I asked them for some tips on how to brew coffee properly. Here’s what they told me.

Kape (coffee) Making it the right way

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Ingredients

  • For French press rule of thumb:
  • Good quality coffee, grind size: coarse
  • Water, boiled (water ratio to coffee: 15:1 i.e 66g of coffee to 1 litre of water)
  • For Manual Coffee Dripper
  • coffee, grounded
  • water, boiled
  • dripper (makes up to 2)
  • 1 filter

Instructions

1

FOR FRENCH PRESS: Add 22 grams of ground coffee to the French press

2

Pour 300 ml water then stir it with a spoon, wait for 30 sec.

3

Use spoon to take off the crust at the top (granules)

4

Gently push down the plunger.

5

Wait for 5 min to let it infuse.

6

Pour to cups and enjoy.

7

FOR DRIPPER: Put the dripper on top of the mug, place filter inside the dripper

8

Pour some boiled water into the filter wetting it all around then discard the water after

9

Add a scoop of ground coffee (for 1 mug) or more depending on the size of your dripper

10

Pour the boiled water gently on a circular motion for the first brew then let the water drip dry

11

Pour some more boiled water gently into the dripper halfway letting the coffee expand and the water drip down to the mug, add more water if necessary

How To Make Mulled Filipino Rum

wpid-imag2853.jpgThere’s only a couple more weeks left until Christmas day..yay! And Christmas won’t be complete without drinks. So here’s a another very warming recipe that I think you would love. I served this drink at my ‘A Filipino Christmas’ Supperclub and my guests really enjoyed it!

It’s very simple and easy to make, this is enough for 4-6 people depending on how much you want in your cup really, it’s perfect to huddle around with friends and family. You can double or triple the ingredients if you want to serve it to more people.

Mulled Filipino Rum

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Ingredients

  • 200ml Don Papa Rum
  • 500ml apple juice
  • 500ml ginger beer (alcoholic or not)
  • 1 packet of mulling mixture

Instructions

1

In a deep pan add ginger beer, apple juice and mulling mixture

2

Bring it to boil

3

Turn the heat down and add the rum, mix it well and and let it simmer for 10 minutes

4

Turn the heat off and serve