Iced Tsokolate Tablea

Rich Filipino tablea cacao brewed then chilled and poured over ice. — Yield 1–2 glasses · Prep 10m · Cook 30m

Ingredients

• 2–3 cacao tablea tablets (about 30–40 g total)
• 1 1/2 cups water
• 1/4–1/3 cup sugar, or to taste
• 1/4–1/2 cup evaporated milk or fresh milk, optional, for creaminess
• 1–2 cups ice cubes

Method

1. In a small saucepan, combine the water and tablea tablets.
2. Simmer over low heat, whisking constantly, until the tablea is fully dissolved and the mixture is smooth and slightly thickened.
3. Stir in the sugar and milk, if using, and simmer for 1–2 minutes more.
4. Taste and adjust sweetness.
5. Remove from the heat and let cool to room temperature, then chill in the refrigerator until cold.
6. Fill a glass with ice cubes and pour the chilled tsokolate over the ice.
7. Optionally top with a little frothed milk or whipped cream before serving.

Kitchen note

Use pure, unsweetened tablea for a deep chocolate flavour and adjust the sugar depending on how bitter your tablea is