Ingredients: (sangkap)

1/2 lb. fresh Ginger, sliced
5 cups Water
1 cup brown sugar

• Boil the ginger slices, water, and brown sugar together in a saucepan for about 30 minutes - or longer, depending on the strength of the ginger tea desired. 
• Add more water if the tea is too strong. Strain the tea into a teapot and serve hot.

TSOKOLATE king BATIROL (Hot Chocolate)
(Serves 4)

Ingredients: (sangkap)

3 cups Milk (homo)
1 cup water
1 cup Semi-Sweet Chocolate Chips
2 tbsps  smooth peanut butter
2 tbsps  granulated sugar

• Gently melt the chocolate chips, sugar, and peanut butter in a sauce pan under low heat.
• Add the milk and water and keep simmering and stirring until thoroughly blended.
• Pour into a blender and whisk until frothy (approx. 1 min.).
• Serve and enjoy.

1 cup sugar
2 cups water
1 tsp banana extract
1 bar white gulaman, soaked in water and drained
3 cups cooked sago (tapioca pearls cooked per Mario Lagman's precise instructions below)

For the sago:

• Put tapioca pearls in a boiling pan with enough water to soak and more to compensate for evaporation (buy from any oriental store (Philippine Brand are bigger) the biggest you can find.
• Keep boiling until only a small opaque spot in the middle of each sago is visible-half its original size. Then dump everything - sago and boiling water - into a collander to drain the water. 
• Rinse sago with cold water mixing in the process until cooled down. 
• Put in a deep pan and let soak in cold water overnight. 
• Next morning your sago should be soft all the way and ready for serving with "arnibal" and crushed ice.) 
  
  For the gulaman:
  
  
• Boil 2 cups water in a saucepan.  Put soaked gulaman in the boiling water and simmer until melted.  
• Transfer to a baking pan and let cool to set.
• When set cut into small cubes and set aside.
  
  For the caramel:
  
  
• Caramelize sugar by putting 1 cup sugar in a saucepan and gently heating until melted.
• When golden brown add water and bring to a boil. Put in the softened gulaman and stir till completely dissolved. Strain into a baking pan.

For the sago, make a syrup following the procedure for the gulaman. Continue cooking the caramelized sugar and water until syrupy. Pour boiling water over the sago, drain and combine with the syrup. Add the banana extract. Serve with the cubed gulaman with crushed.