Who doesn’t love chocolates? We love it in whatever form it comes from. We’ve seen how versatile chocolates are because we use them not only for desserts but for any type of dish actually.
The traditional way of making hot chocolate in the Philippines was through the use of batirol. It is actually a stirrer or whisk made of wood with a long solid handle and a spiky head. It’s the spiky head that does the extensive whisking action.
Batidor or batirol in some parts of the Philippines refers to the wooden mixing implement used for frothing and mixing up hot chocolate; it is in fact the same or similar implement to a Mexican molinillo or molinet used for the same purpose, which was apparently invented by some Spanish colonizers in Mexico around the 1600-1700.
Purchase Batirol and Cacao
4 cups milk
1 (7 ounces) roll tablea cacao
2 tablespoons peanut butter
In a pot over medium heat, heat milk just until bubbles begin to form around the edge and steam begins to rise from the milk. Stir regularly to prevent film layer from forming.
Add the tablea and continue to cook, stirring regularly, until completely dissolved. Add peanut butter and stir until dissolved. If using sugar, add at this point.
Transfer into a serving pot. Twirl batidor in chocolate mixture for about 2 to 3 minute or until frothy. If using a mechanical frother, insert frother whisk into serving pot and holding at a slight angle, turn on and move up and down for about 30 to 40 seconds or until frothy. Serve hot.