Chocolate de Batirol

time check: a little over 09:00 am

We had only three mornings to spend in Baguio City but managed to "report" for Before Nine four breakfast darlings, how is that even possible? Simple. You know how nanay's profess that motherhood expands their hearts a thousand-fold and the love they are capable of giving multiplies with each child? It's a little like that only way less profound. Haha! The belly adjusts, the digestive system cooperates; mix these with will and stubbornness then you get a fourth breakfast experience on a supposed tri-morning spree.

We strolled along Camp John Hay after a satisfying breakfast at PNKY Travel Cafe. The pine trees were lovely. There were families having picnic, kids playing, delegates in convention centers, a lot of picture taking with the horses and the trees and the tiny bumps of hills; restaurants were filled with tourists and locals all enjoying a beautiful and cold Saturday morning. It was a long walk from the main entrance to the Igorot park gate that by the time we reached our breakfast destination, our bellies were a little ready to receive more. This time though, we skipped the rice meals and simply enjoyed the best that Chocolate de Batirol offers, their dark, thick and oh-so satisfying chocolate drink prepared the traditional way. From OAP: the chocolate drink is made traditionally using a metal pot where you use a wooden rod aka "batirol" that you rotate by hand to mix and make it deliciously thick. I kind of wished for the rain that morning - it would have provided a perfect backdrop to my chocolate drink. Haha! Drama Queen.

Chocolate de Batirol is Mary's Secret Garden and Fern Gully's rain forest. It is in the midst of lush surroundings and has an after-the-rain aroma mixed with wet wood, summer grass and faint smell of fried longganisa.

 

(1) Choco-late Batirol

mallows and almond

My first choice was Kahlua because it sounded adult to me (read it along with Bailey's) but it

was not available that morning. I settled for the next best thing - Marshmallows. The chocolate drink was heaven, I was in a lush green surroundings sipping heaven. It was warm and thick and every bit a chocolate should be - the sweetness was just right, neither overpowering or lacking. Alan tried the almonds and loved it to bits. I hereby declare choco-late the national breakfast drink!!! Every morning should be welcomed with a hot chocolate drink.

(2) Suman sa Lihia

This is the second time I am trying suman for breakfast. The first one was in Dumaguete last summer. :) This was perfect for the chocolate drink although that morning, I also craved for pan de sal. I love rice, I can never live without it. :)

 On our next visit, will try the breakfast rice meals to complete the experience.

Still with chocolate drink, of course.

To beautiful lovely mornings! 

All Sunshiny,

Tina

Igorot Park
Camp John Hay, Baguio City

Opens starting at 9 am

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf

The chocolate drink is made traditionally using a metal pot where you use a wooden rod aka “batirol” that you rotate by hand to mix and make it deliciously thick. - See more at: http://www.ourawesomeplanet.com/awesome/2012/10/choco-late-de-batirol-camp-john-hay-baguio.html#sthash.2pZs7kTh.dpuf