Frozen Hot Chocolate

Description:
Having been inspired by my recent intake of very thick sikwate (otherwise known as "tsokolate e"), I pored over my material and found this entry....enjoy!


Chocolate came to be prepared and served in the Philippines principally as a drink "chocolateros" would go from house to house with stones for griding the chocolate and preparing tableas according to the family taste.

These were sometimes imprinted with the family name or emblem. The chocolate was then cooked with milk in special pots called chocolateras, and frothed up with wooden batidores.

It was served thick (espeso, thus "chocolate E") or thin (aguado, or "chocolate A") - From Doreen G. Fernandez, "Tikim: Essays on Philippine Food and Culture"


Ingredients:
30 g tablea, chopped coarsely, or 40 g dark chocolate

1 tall can evaporated milk

2 tbsp cocoa powder

2 - 3 tbsp sugar

whipped cream and sugar sprinkles (for garnish)

Directions:
Combine all ingredients in a saucepan.
Cook over medium heat until thick, around 5 minutes.
Let cool, then freeze.

Put about 1/2 cup of the frozen hot chocolate in a blender.
Add 1/2 cup crushed ice and blend until smooth.
Fill tall, handsome glasses and top with whipped cream and sugar sprinkles, if desired.