Filipino Food, Recipe
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Tsokolate or Sikwate (Filipino Hot Chocolate Drink)

Lately, I have been reminiscing the summers spent at Tagum with my Lola Mommy (Papa’s mother).  As soon as the school is over I commute via public bus and travel for 1 hour and 30 minutes to Tagum, Davao del Norte.

I have this vague memory of walking under cacao trees at our ancestral home looking for ripe cacao fruit. Once I spotted one and get a confirmation from Lola that I did find the right one, we would break it open and enjoy it’s fresh white meat. “Oh wag mo itapon yung buto” (Don’t throw the seeds) Lola would remind me. I was tasked to gather, wash and dry the seeds under the sun making sure that birds won’t steal them away. Once the seeds are dried, Lola would roast and grind it before she makes tsokolate or sikwate. The house would smell amazing.


We would always enjoy our tsokolate with Tagum biko – a rice cake with a sweet glaze on top. The biko we get from Tagum is like no other, I have sacrificed luggage space to bring some back here in Dubai. Another story to tell…

While I still work my way on recreating biko, we settled for a different kakanin (Filipino dessert) to pair with our sikwate. You can enjoy this drink with puto or cassava cake.

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Tsokolate means "chocolate" in the Philippines. We have been enjoying "sikwate" or hot chocolate made from Tablea that my Mom brought from Davao. • I prepare sikwate in a tsokolatera or chocolate pot and use a batirol (a wooden whisk) to make this drink frothy. • Sikwate is best paired with Filipino kakanin like puto maya and ripe mango. I baked cassava cake recently and have been enjoying every bite with sikwate. Once you've tasted this drink, the powder ones just won't measure up. • #Recipe boil 1 cup of water or half water and half milk on a pot, once liquid is boiling add 2 disks of tablea. Add sugar according to the sweetness you prefer. I made use of @cacaodedavao tablea for this recipe. • Story my summer enjoying cacao fruit and drink with my Lola up on the blog now. • #sikwate #tsokolate #batirol #cassavacake #tablea #letsmakelunchfun #makemealsfun #kakanin #FilipinoFood #uaemombloggers #uaebloggers #dubaiblogger #onmytable #morningslikethese #hotchocolate #mkbfamilyfood #mkbkids

A post shared by Abigail Caidoy (@cuddlesandcrumbs) on

I have been looking for a tablea that would measure up to what Lola use to make me, tried several brands sold on groceries back in the Philippines but many of what I tried did not taste good. Mama recently discovered a chocolate brand from my hometown called Cacao de Davao. The packaging says they only use the finest cacao beans that are harvested and sundried from Davao.

Tsokolate drink is traditionally prepared on a pot over medium fire and stirred using a batirol to make it frothy. Alternatively you can boil milk or water on a pot then add shaved tablea so it easily melts.

Tsokolate or Sikwate


  • 1 cup water or 1/2 cup water mix with 1/2 cup milk
  • 2 tablea
  • brown sugar to taste


  1. Boil water or milk on a pot.
  2. Once liquid is boiling drop 2 chocolate tablea. Add more tablea if you want a richer chocolate taste.
  3. Add sugar to the sweetness you like. Enjoy with your favorite kakanin.


This entry was posted in: Filipino Food, Recipe


Hi, my name is Abigail a stay at home Mama of two LittleOnes and currently residing in Dubai, UAE since 2009. This is my little space online where I share activities, places we've been, food we enjoy and snippets of our daily expat life. ‘Cuddles and Crumbs’ is a combination of the two main things I share on this blog: cuddles (family) and crumbs (food).


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