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Celebrity host and jewelry designer KC Concepcion is welcoming the rainy days with a special family recipe.

In a new vlog, KC shared her family's special tsokolate eh recipe which she learned from her grandmother, Elaine Gamboa-Cuneta.

"This is sort of a passed down recipe from my grandmother. Lola ko talaga ang pinapanood ko sa kusina na nagluluto nito. Hindi lang ang Mita (Mamita) Elaine ko, pati na rin si Mita Helen Sotto," KC says.

She also shared that cooking is important to their family as a tribute to their Kapampangan roots.

"She would always make me watch her cook this hot chocolate recipe. She tried to get me really interested in all things cooking and food, bilang mga Kapampangan nga kami," she explained.

However, the tsokolate eh recipe she will be sharing is not actually a Kapampangan dish.

"Pero itong chocolate drink na 'to, hindi 'to Kapampangan. Actually, maraming naniniwala na galing Batangas 'tong tsokolate eh, dahil 'ala eh,' dahil nga sa ganoon," KC says.

She then went to explain the drink is actually adapted from a traditional Spanish recipe.

The "eh" in tsokolate eh stands for espresso, which was thick and served to the elite.

The other version, tsokolate ah, stands for aguada or watered down.

KC also explained that her family usually prepares the drink in a tsokolatera, but for the sake of showing the recipe to her viewers, she will be using a small pot.

"Traditionally, my grandmother uses this tsokolatera or this hot chocolate pot where she mixes everything and puts everything. [She] puts this on top of the flame and also uses this batirol which is really a tool that makes that yummy decadent froth that we like in our hot chocolate," she says.

The recipe can be time-consuming because of the batirol but KC reiterates that it will be worth the effort.

"'Yung Mita Helen ko talagang pawis na pawis na siya 'pag ginagawa niya 'to. But that's the love, the TLC, that you put in your tsokolate eh, right?" she says.

Here's how to make KC's tsokolate eh.

Ingredients

• Philippine cacao or tablea
• peanut butter
• finely crushed plain peanuts
• cinnamon
• cayenne pepper
• coconut milk
• coconut sugar

Procedure

1. Bring 4 cups of coconut milk to a simmer on medium heat
2. Add 2 tableas for every cup of milk, stir to melt
3. Lower the heat and use a batirol to make the mixture frothy
4. Put 2 tablespoons of peanut butter and stir
5. Use the batirol again
6. Add crushed peanuts and stir
7. Dilute slightly with 1/2 cup of water
8. Add a dash of cinnamon and a pinch of cayenne pepper
9. Use the batirol again
10. Turn off heat when mixture starts to simmer
11. Add sugar if desired
12. Serve with a cup of water and some toasted and buttered pandesal.

Watch KC share her family's tsokolate eh recipe here:

In a previous vlog, KC shared her recipe for cacio e pepe which was her go-to meal back when she was living in Paris.