MANILA, Philippines — There's nothing like a cup of hot milk chocolate to sip leisurely on a cold December day, especially when you wake up early and start to enjoy the cold breeze that comes with the holiday season in the Philippines.
A cup of hot milk chocolate is best with bites of bibingka and puto bumbong, both kakanins or native delicacies closely associated with the Christmas season.
Traditionally, they are enjoyed together after Simbang Gabi, where booths selling freshly cooked bibingka and puto bumbong greet churchgoers as they leave the church after Mass.
But even before or after the Simbang Gabi masses, you can already begin to enjoy cups of hot milk chocolate in the comfort of your own home with this recipe from seasoned chef Jill Sandique.
Cocoa powder, milk chocolate chips or chunks, milk, whipped cream, and marshmallows… It should be a cinch to make this comforting drink.
Innobake hot milk chocolate with Marshmallows
Ingredients:
- 2 tsps. Innobake Premium Cocoa
- 2/3 cup or 100 grams of Patissier 40% Milk Chocolate
- 400 ml. fresh or full cream milk
- Vermuyten Topping Royale, whipped
- Small white marshmallows
Procedure:
- Put the cocoa and milk chocolate in a bowl. Set aside briefly.
- Pour milk into a saucepan. Place pan over medium-high heat and bring liquid to a full boil.
- Remove from heat and pour into a bowl (with cocoa and milk chocolate). Let sit for 2 minutes, then stir to combine.
- Pour the chocolate into heatproof cups or glasses, then top with whipped cream and marshmallows.
- Serve immediately.