Tsokolate

Tsokolate is a traditional Filipino hot beverage made from cacao beans. It is a staple in Filipino breakfasts and is often served with local pastries or bread. The term "tsokolate" is derived from the Nahuatl word "xocoatl," which means "bitter water."

History

The tradition of drinking tsokolate dates back to the pre-colonial period in the Philippines. The cacao tree, from which cacao beans are harvested, is native to the tropical regions of the Americas. It was brought to the Philippines by the Spanish during the colonial era.

Preparation

Tsokolate is traditionally made by dissolving cacao tablets, known as tableya, in hot water. The mixture is then frothed using a traditional wooden whisk called a batirol. The result is a thick, rich hot chocolate drink. The flavor of tsokolate can be adjusted by adding sugar or milk.

Varieties

There are two main varieties of tsokolate: Tsokolate Eh and Tsokolate Ah. Tsokolate Eh (from the Spanish chocolate espeso) is a thick, almost pudding-like drink, while Tsokolate Ah (from the Spanish chocolate aguado) is a thinner, more watery version.

Cultural Significance

Tsokolate holds a special place in Filipino culture. It is often served during special occasions and is a common offering during the Christmas season. It is also a traditional drink during the Simbang Gabi, a series of dawn masses leading up to Christmas Day.

See Also

• Filipino cuisine
• Tableya
• Batirol

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