Red wine hot chocolate is the drink that rocked the Internet in the late months of 2016—it has received nods from the likes of Martha Stewart and The New York Times, and food websites like The Kitchn and PureWow have stirred up their own versions of it. We can only thank the food blog Yeah…ImmaEatThat for setting a trend that could very well be the start of a holiday night of debauchery.
Here’s how we made it our own: we used a Filipino Christmas time favorite, tablea! Tablea is made up local cacao beans that are ground into a fine paste. Filipinos often use it to make hot chocolate, or tsokolate, by dissolving it in a combination of hot water, milk, sugar, and a pinch of salt, until you get a thick, earthy, bitter-sweet drink.
To make red wine hot chocolate with tablea, dissolve 2 tablespoons of ground tablea in around 3 tablespoons of hot water until it forms a thick but spreadable paste. In a small saucepan, scald ½ cup of full cream milk, 1 tablespoon of brown sugar (or to taste), and a pinch of salt. Add the tablea paste and whisk until dissolved. The tsokolate should be thick and frothy. Add 1/3 cup of red wine (we used an Argentinian Malbec) and serve right away.