GUEST Mia P. Manansala--Chai Hot Chocolate #giveaway

 

Leslie Karst here, pleased as punch--I mean hot chocolate--to bring you a delicious recipe for yes, chai hot chocolate, from the marvelous Mia P. Manansala. And she's giving away a copy of her newest book, Death and Dinuguan, to one lucky commenter! Take it away, Mia!

Happy New Year, everyone! Hope you have a 2026 that's as sweet and satisfying as this drink.

The final book in my Tita Rosie’s Kitchen Mystery series, DEATH AND DINUGUAN, is centered around an attack on the town’s new chocolate shop owners during the lead up to Valentine’s Day. As such, much of the food mentioned in the book is focused on chocolate. While I had fun coming up with fancy truffle, fudge, and chocolate bar recipes, my favorite recipe experiments were the creative spins on hot chocolate that my main character, Lila, and her partners served at the Brew-ha Cafe: Ube White Hot Chocolate, Mexican Hot Chocolate, as well as the Chai Hot Chocolate that I’m sharing below. Each drink is inspired by the cafe owners’ backgrounds and is a delicious way to fight the winter blahs.

The hot chocolate drinks served at the Brew-ha Cafe are rather decadent (Adeena, the barista, does not have the word “moderation” in her vocabulary) but I don’t like making my everyday drinks too rich, so I’ve included a range for how much chocolate to add. The higher the amount, the richer it gets, so make sure to adjust your sweetener accordingly!

Chai Hot Chocolate Recipe
Yield: about one 12oz mug

Ingredients:

1 TBSP loose-leaf chai or 2 chai teabags 
2 cups milk of choice
1 TBSP cocoa powder
2-4 TBSP chocolate chips or good quality chocolate bar, chopped up
2 TBSP brown sugar, jaggery, or sweetener of choice (or to taste)
Pinch of salt, optional

 

Directions:

Add the milk and chai to a medium saucepan. Choose a saucepan that’s slightly larger than you think you need since milk has a tendency to boil up.

Heat on medium until the milk comes to a simmer, then turn to low/medium-low and let simmer for 5 minutes.

 

Add the cocoa powder, chocolate, sweetener, and salt (if using) to the mixture and whisk until the chocolate is fully melted and everything is well-incorporated. Taste and adjust to your palate. Too sweet or rich? Add more milk. Not sweet or rich enough? Add more chocolate or sweetener. You want a stronger chai flavor? Add another teabag or spoonful of tea leaves and let steep for a few minutes.

 

 

Once you get the flavor how you like it, turn off the heat. If using teabags, remove them now and pour the chai hot chocolate into a mug. If using tea leaves, ladle the mixture through a handheld strainer directly into your mug.

 

You can get fancy and top it with whipped cream, a sprinkle of cinnamon, etc. but I prefer it straight. Enjoy! 

Mia P. Manansala (she/her) is a writer from Chicago who loves books, baking, and bad-ass women. She is the author of the multi-award-winning Tita Rosie’s Kitchen Mystery series and the YA mystery, DEATH IN THE CARDS. She uses humor (and murder) to explore aspects of the Filipino diaspora, queerness, and her love for Millennial pop culture.
 
Find her on Facebook and Instagram: @MPMtheWriter 
Check out her website: www.miapmanansala.com

Find Death and Dinuguan here. 

 

 

And now for the GIVEAWAY: For all you hot chocolate drinkers out there, what’s the best hot chocolate you’ve ever had? If you don’t care for hot chocolate, what’s the best chocolate you’ve had (yes, white chocolate counts)? 

Let me know in the comments for a chance to win a signed paperback copy of DEATH AND DINUGUAN! Make sure to leave your email address in the comments. (U.S. only.)

 

Ube White Chocolate Brownies Recipe by Mia P. Manansala @MPMtheWriter

Hello everyone! This is my final post as a member of the Mystery Lovers’ Kitchen. As much as I enjoyed sharing my recipes with you all, I had to be honest with myself about my time management skills (or lack thereof) so I could become a better, more focused writer. The third book in my series, BLACKMAIL AND BIBINGKA, comes out in two weeks and all my time and energy will be going into promoting my new book as well as writing and editing the next books in the series.

Ube brownie batter, ready to go into the oven

Since this is my last recipe, I wanted to make sure it was one that my protagonist, Lila, would make: Ube brownies! They’re simple, delicious, very sweet, and the most gorgeous purple color. I actually made these for Thanksgiving last year and never got around to sharing the recipe (or taking good photos of the finished product since everyone was too eager to dive in). I hope you give them a try!

Ube White Chocolate Brownies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• ¼ cup packed brown sugar
• 1 egg
• 2 cups ube halaya (roughly one 16 oz jar)*
• 1 TBSP ube extract
• 1 TBSP vanilla extract
• 2½ cups flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup white chocolate chips

Directions:

1. Preheat oven to 350F. Grease a 9×13 inch baking pan and set aside.
2. In a large bowl or mixer, combine butter and both sugars until smooth and incorporated.
3. Add the egg, ube halaya, and ube and vanilla extracts and stir/mix until combined.
4. Add the flour, salt, and baking powder into the ube mixture and gently stir/mix on low until no significant streaks of flour remain (do not over mix). The batter will be thick.
5. Mix in the white chocolate chips until evenly distributed.
6. Transfer into prepared pan and spread around evenly with a spatula.
7. Bake for 30-40 minutes or until a thin knife or chopstick inserted in the middle comes out clean.
8. Cool in the pan before cutting into bars.
9. Enjoy!

*I usually make my own since I can better control the sweetness. You can use my recipe here, which uses fresh or frozen grated ube, or buy freeze-dried ube powder (available online) and follow the instructions on the back. Jarred works fine as well, though you should taste the jam and adjust the sugar levels accordingly.

Cast of characters: brown sugar, granulated sugar, flour, white chocolate chips, ube extract, ube halaya, salt, vanilla extract (not pictured: egg)

Combine the butter and both sugars until well-combined and smooth

Mix in the ube jam and both extracts until combined.

Add the dry ingredients until there are minimal white streaks. Don't overmix!

Mix in the white chocolate chips until evenly distributed.

Bake in a preheated 350F oven for about 30-40 minutes or until a thin knife or chopstick inserted in the middle comes out clean. Don't overbake!

Enjoy! (this is all that was left at Thanksgiving before I remembered to take a photo)

Thanks so much for checking out my recipes and all your support!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

Blackmail and Bibingka (Oct 4, 2022)

When her long-lost cousin comes back to town just in time for the holidays, Lila Macapagal knows that big trouble can’t be far behind in this new mystery by Mia P. Manansala, author of Arsenic and Adobo.

It’s Christmastime in Shady Palms, but things are far from jolly for Lila Macapagal. Sure, her new business, the Brew-ha Cafe, is looking to turn a profit in its first year. And yes, she’s taken the first step in a new romance with her good friend Jae Park. But her cousin Ronnie is back in town after ghosting the family fifteen years ago, claiming that his recent purchase of a local winery shows that he’s back on his feet and ready to contribute to the Shady Palms community. Tita Rosie is thrilled with the return of her prodigal son, but Lila knows that wherever Ronnie goes, trouble follows.

She’s soon proven right when Ronnie is suspected of murder, and secrets surrounding her shady cousin and those involved with the winery start piling up. Now Lila has to put away years of resentment and distrust to prove her cousin’s innocence. He may be a jerk, but he’s still family. And there’s no way her flesh and blood could actually be a murderer . . . right?

Pre-order from The Book Table or Centuries & Sleuths for signed, personalized copies!

Strawberry White Chocolate Chip Cookie Recipe by Mia P. Manansala @MPMtheWriter

Hey everyone! I'm back again with another recipe that combines my husband's love of strawberries and white chocolate (recipes for truffles here and fudge here), but this time in cookie form. This was the other dessert I made for his birthday BBQ a few weeks ago and they were super popular! Even my mom, who doesn't like fruit (I know, I don't understand it either), loved these cookies. Since they use freeze dried strawberry powder rather than extract, they're bursting with a fresh strawberry flavor that's smoothed out by the sweetness of the white chocolate chips. My family and friends really enjoyed them, and I hope you do too!

Strawberry White Chocolate Chip Cookies in a glass bowl

Strawberry white chocolate chip cookies  recipe

Makes about 3 dozen cookies

Ingredients:

• 1 ¾ cup granulated sugar 
• 11 oz bag of white chocolate chips 
• 6 TBSP freeze-dried strawberry powder
• 1 cup (2 sticks) butter, softened
• 2 eggs
• 1 TBSP vanilla extract
• 3 cups flour
• 2 tsp baking powder
• 2 tsp cream of tartar
• ¼ tsp salt

Directions:

1. In a large bowl, beat butter and sugar until combined. 
2. Add eggs and vanilla extract then mix until smooth. 
3. Add strawberry powder, flour, baking powder, and cream of tartar and mix until just combined.
4. Mix in the white chocolate chips.
5. Cover and chill in the refrigerator for at least one hour to overnight. (optional)
6. Scoop dough (I use the medium-sized OXO cookie scoop) and place on lined baking sheets. Bake for 10-12 minutes.
7. Let cool slightly before removing from the baking sheets.
8. Enjoy!

Cast of characters: eggs, flour, sugar, salt, vanilla extract, cream of tartar, butter, baking powder, freeze dried strawberry powder, bag of white chocolate chips

Cream butter and sugar together.

Add eggs and vanilla extract and mix until fully combined.

Mix in the strawberry powder, flour, baking soda, and cream of tartar until just combined.

Mix in the white chocolate chips.

Chill for at least an hour, then scoop onto lined baking sheets and bake in a 350 F oven for 10-12 minutes. Let cool slightly before removing from baking sheets.

Enjoy!

I'll be at Bouchercon starting today, so I hope to see some of you there! My debut novel, ARSENIC AND ADOBO, is nominated for an Anthony Award for Best First Novel, so fingers crossed!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

Blackmail and Bibingka (October 4, 2022)

When her long-lost cousin comes back to town just in time for the holidays, Lila Macapagal knows that big trouble can’t be far behind in this new mystery by Mia P. Manansala, author of Arsenic and Adobo.

It’s Christmastime in Shady Palms, but things are far from jolly for Lila Macapagal. Sure, her new business, the Brew-ha Cafe, is looking to turn a profit in its first year. And yes, she’s taken the first step in a new romance with her good friend Jae Park. But her cousin Ronnie is back in town after ghosting the family fifteen years ago, claiming that his recent purchase of a local winery shows that he’s back on his feet and ready to contribute to the Shady Palms community. Tita Rosie is thrilled with the return of her prodigal son, but Lila knows that wherever Ronnie goes, trouble follows.

She’s soon proven right when Ronnie is suspected of murder, and secrets surrounding her shady cousin and those involved with the winery start piling up. Now Lila has to put away years of resentment and distrust to prove her cousin’s innocence. He may be a jerk, but he’s still family. And there’s no way her flesh and blood could actually be a murderer . . . right?

Pre-order from The Book Table or Centuries & Sleuths for signed, personalized copies!

Strawberries and Cream Fudge Recipe by Mia P. Manansala @MPMtheWriter

It was my husband’s birthday last week, so we had a small get-together to celebrate. As usual, he was in charge of the grill while I handled the dessert department. He insisted he didn’t need me to make anything for him, but you know I couldn’t pass up an opportunity to spoil him.

Bowl of strawberries and cream fudge

At the beginning of the month, we attended a comic book convention and there was a vendor selling fudge there. We hadn’t planned on buying anything there, but they offered free samples and of course we ended up falling in love with their offerings and ended up buying some to power us through the long weekend. My husband was obsessed with the strawberry cheesecake fudge, which surprised both of us since he’s not a cheesecake fan. Remembering how much he loved that fudge, I decided to try my hand at making a strawberries and cream fudge. I couldn’t find my cooking thermometer, so the more elaborate confectionery I’d hoped to make was out the window. Instead, I used a simple 3-ingredient fudge recipe you could make in the microwave. He absolutely loved it and I hope you all do too!

Strawberries and Cream Fudge

Ingredients:

• ¼ cup freeze-dried strawberry powder
• 1 (11 oz) bag of white chocolate chips
• ½ (14 oz) can of condensed milk
• Pinch of salt (optional)

Directions:

1. Spray and line an 8x8 baking pan (you can also use a loaf pan). Set aside.
2. Pour white chocolate chips and condensed milk in a microwave-safe bowl.
3. Microwave in 30-second intervals until the white chocolate chips are melted. Add the salt, if using, and stir until the condensed milk and melted white chocolate are fully combined.
4. Pour ⅔ of the mixture into the prepared pan and smooth until level with a spatula.
5. In the remaining ⅓ of the mixture, add the strawberry powder and mix until fully combined. You might need to microwave the mixture again if the mixture is too thick.
6. Dollop the strawberry mixture on top of the white chocolate mixture. Either smooth carefully into a top layer or swirl the mixture for an interesting pattern.
7. Chill in the fridge until firm and cut into small pieces.
8. Enjoy!

Cast of characters: Himalayan pink salt, condensed milk, freeze dried strawberry powder, white chocolate chips

Add the white chocolate chips and condensed milk to a microwave-safe bowl. Microwave in 30-second intervals until the chocolate is melted.

Add the salt, if using, and stir until the melted white chocolate and condensed milk are completely combined.

Add 2/3 of the mixture into a sprayed and lined pan, and smooth with a spatula.
I forgot to line my pan and ended up breaking a knife tip when I tried to dig the fudge out, so don't be like me.

Add the strawberry powder to the remaining mixture and stir until it's a uniform red color.

Dollop the strawberry mixture on top of the white chocolate layer and either smooth into a top layer or swirl to create a pattern.

Chill until firm, then cut into small pieces. Enjoy!

I'd love to make a proper strawberry and cream fudge (or a really good vanilla fudge) for my husband (maybe for Christmas?), so does anyone have a good recipe? Please let me know in the comments!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

 

BLACKMAIL AND BIBINGKA (October 4, 2022)

When her long-lost cousin comes back to town just in time for the holidays, Lila Macapagal knows that big trouble can’t be far behind in this new mystery by Mia P. Manansala, author of Arsenic and Adobo.

It’s Christmastime in Shady Palms, but things are far from jolly for Lila Macapagal. Sure, her new business, the Brew-ha Cafe, is looking to turn a profit in its first year. And yes, she’s taken the first step in a new romance with her good friend Jae Park. But her cousin Ronnie is back in town after ghosting the family fifteen years ago, claiming that his recent purchase of a local winery shows that he’s back on his feet and ready to contribute to the Shady Palms community. Tita Rosie is thrilled with the return of her prodigal son, but Lila knows that wherever Ronnie goes, trouble follows.

 She’s soon proven right when Ronnie is suspected of murder, and secrets surrounding her shady cousin and those involved with the winery start piling up. Now Lila has to put away years of resentment and distrust to prove her cousin’s innocence. He may be a jerk, but he’s still family. And there’s no way her flesh and blood could actually be a murderer . . . right?

Pre-order from The Book Table or Centuries & Sleuths for signed, personalized copies!

Taho #Recipe by Mia P. Manansala @MPMtheWriter

In my Iced Brown Sugar Oat Milk Shaken Espresso recipe, I mentioned that a brown sugar syrup known as arnibal was commonly used in Filipino drinks and desserts. In that post, I promised to share several recipes that use arnibal and then promptly forgot (Or rather, I made the recipes but totally forgot to take pictures for the posts).

Soft, silky tofu topped with brown sugar syrup and tapioca pearls (I used the kind you find in boba/bubble tea, but regular tapioca is more common)

So today, I’m sharing one of my favorite recipes that uses arnibal: taho, or sweet tofu pudding with brown sugar syrup and tapioca pearls. It’s fast, it’s simple, and this surprising combination of ingredients is so tasty and comforting. 

Taho is a common street food in the Philippines, usually sold in the morning by taho vendors walking the streets with two buckets connected to a long pole slung over the vendor's shoulders. They call out, “Tahooo!” as they walk, attracting the attention of the people in the area who race over to get their daily taho fix. I’ve only been to the Philippines a handful of times, so it’s not an experience I’ve had often, but there was something so delicious and satisfying about this simple street food ritual. Luckily, the dish itself is easy enough to recreate at home.

Taho Recipe

Makes 3-4 servings

Ingredients:

• 1 cup brown sugar
• ½ cup water
• 1 (16 oz) package of soft/silken tofu
• Tapioca pearls, cooked
• Chia seeds, optional*

Directions:

1. Combine the brown sugar and water in a small saucepan, bring to a boil, then lower the heat and simmer until it thickens into a syrup (arnibal) and reduces by about a quarter to a half (depending on your desired consistency).
2. Cut the tofu into three to four servings and put the tofu into microwave-safe bowls or cups. Using a spoon, cut each serving into thick chunks or slivers and microwave the tofu for about a minute.
3. Top the tofu with tapioca pearls or chia seeds* and as much arnibal as you like.
4. Enjoy! 

*Chia seeds are not at all traditional, but sometimes I'll sub them in when I don't have tapioca or am looking for something with a bit of crunch rather than chewiness. The pictures below show two different bowls because the chia seed version (which I had in the green bowl) is much less photogenic than the tapioca pearl version.

Cast of characters: Chia seeds (optional), tapioca pearls, brown sugar, soft/silken tofu

Combine the brown sugar and water in a small saucepan, bring to a boil, then lower heat and simmer until it turns into a slightly thick syrup.

Put a serving (roughly 1/3 - 1/4 block) of tofu into a microwave-safe bowl or cup. Microwave for about a minute.

Top with tapioca pearls or chia seeds and douse with the brown sugar syrup. Enjoy!

Do you enjoy tofu? Have you ever tried tofu as a sweet snack or dessert? Let me know in the comments!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

Blackmail and Bibingka (October 4, 2022)

When her long-lost cousin comes back to town just in time for the holidays, Lila Macapagal knows that big trouble can’t be far behind in this new mystery by Mia P. Manansala, author of Arsenic and Adobo.

 

It’s Christmastime in Shady Palms, but things are far from jolly for Lila Macapagal. Sure, her new business, the Brew-ha Cafe, is looking to turn a profit in its first year. And yes, she’s taken the first step in a new romance with her good friend Jae Park. But her cousin Ronnie is back in town after ghosting the family fifteen years ago, claiming that his recent purchase of a local winery shows that he’s back on his feet and ready to contribute to the Shady Palms community. Tita Rosie is thrilled with the return of her prodigal son, but Lila knows that wherever Ronnie goes, trouble follows.

 

She’s soon proven right when Ronnie is suspected of murder, and secrets surrounding her shady cousin and those involved with the winery start piling up. Now Lila has to put away years of resentment and distrust to prove her cousin’s innocence. He may be a jerk, but he’s still family. And there’s no way her flesh and blood could actually be a murderer . . . right?

PRE-ORDER

Pre-order from The Book Table or Centuries & Sleuths for signed, personalized copies!

Mais con Yelo #recipe by Mia P. Manansala @MPMtheWriter

Nothing beats the heat better than a good shaved ice recipe, and the one I’m sharing with you today is as delicious as it is unexpected (to the Western palate): mais con yelo, literally corn with ice. 

Mais con yelo: corn with shaved ice, milk, and sweetener

In the Philippines, halo-halo would probably be considered the national dessert (it's also the titular dessert in my second novel, Homicide and Halo-Halo), and the delicious shaved ice parfait/sundae is as pretty as it is tasty. But for the everyday, mais con yelo is more common, especially if you’re preparing the snack/dessert at home. Corn is frequently used in desserts in Southeast Asia (corn ice cream is one of my faves!) and you shouldn’t knock it till you try it.

The sweetness of fresh corn kernels is wonderful in this dish and I definitely recommend trying it with the best summer corn you can find, but it’s also tasty with canned corn and cream-style corn (my preference) as well. Evaporated milk is commonly used, but feel free to substitute with whatever milk or milk alternative you prefer.

Mais Con Yelo Recipe

Ingredients:

• Corn kernels or cream-style corn
• Milk of choice
• Sugar and/or condensed milk
• Ice
• Corn flakes, optional

Directions:

1. Crush the ice in a blender or shaved ice machine until your desired consistency. I prefer a soft, fluffy snow-like texture while others like the crunch of crushed ice.
2. Layer the ice, corn, and sweetener several times in a tall glass or bowl.
3. Top with milk of choice and corn flakes, if using.
4. Eat as is or mix everything together, if you choose.
5. Enjoy! 

Cast of characters: granulated sugar, condensed milk, evaporated milk, cream-style corn, ice

Crush the ice in a blender or other device until your desired consistency.

Layer the ice, corn, and sweetener in a glass or bowl, then top with milk and corn flakes, if using.

Enjoy as is or mix before eating (I like to mix).

Have you ever tried corn in a dessert? Do you have a favorite frozen dessert? Let me know in the comments!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

 

Homicide and Halo-Halo

 

Death at a beauty pageant turns Tita Rosie’s Kitchen upside down in the latest entry of this witty and humorous cozy mystery series by Mia P. Manansala.

 

Things are heating up for Lila Macapagal. Not in her love life, which she insists on keeping nonexistent despite the attention of two very eligible bachelors. Or her professional life, since she can’t bring herself to open her new café after the unpleasantness that occurred a few months ago at her aunt’s Filipino restaurant, Tita Rosie’s Kitchen. No, things are heating up quite literally, since summer, her least favorite season, has just started.

 

To add to her feelings of sticky unease, Lila’s little town of Shady Palms has resurrected the Miss Teen Shady Palms Beauty Pageant, which she won many years ago—a fact that serves as a wedge between Lila and her cousin slash rival, Bernadette. But when the head judge of the pageant is murdered and Bernadette becomes the main suspect, the two must put aside their differences and solve the case—because it looks like one of them might be next.

Order from The Book Table or Centuries & Sleuths for signed, personalized copies!