Going Loco Over Tsokolate De Batirol

Rainy afternoons in the comforts of your home are better spent cuddled up to a warm cup of tsokolate de batirol.

This sweet concoction is made up of tsokolate tablea (chocolate/cacao tablets) and warm milk or condensed milk, depending on what you prefer. Batirol is the stirrer made of wood that whisks the mix to its creamy perfection.

Like with any dish or drink in the country, different regions have their own take on how to make the perfect tsokolate batirol. In my hometown of Pampanga, traditional recipes add crushed nuts to the mix. The nutty flavor actually enhances the chocolate and the nutty taste is just heavenly.

You can definitely do this on your own at home. You’ll just need:


Brass pot

½ cup of water

1 tsokolate tableya

Condensed milk/ fresh milk

Crushed nuts (optional)


Drop the tsokolate tableya with the half-cup of water into the brass pot. Place the pot over medium heat and allow to boil. Allow the tsokolate tableya to melt. When the mixture starts to boil, turn the heat to low and start stirring with the batirol. Stir for 2 minutes then (optional) add the nuts. Stir for another minute then start pouring in the milk. The amount of milk depends on how rich or sweet you want the concoction to be. Pour on to a cup and sip to your heart’s delight!

Make it even more heavenly? Pair it with suman or any form of kakanin. This meal is now definitely a traditional Filipino merienda!