For many of us Cocoa Tea is something we saw our grandmothers make but never attempted ourselves. This beverage brings back memories of having this every Christmas with my family.
This recipe demonstrates just how easy it is to make. This variation to the classic hot beverage makes it the perfect thing to drink on a cold rainy day.
We call it “Cocoa Tea” but it’s not to be confused with the packaged hot chocolate you get in the supermarket. This has a DEEP, rich chocolatey flavor with a blend of spices that warms you up inside.
Cocoa has been a major contributor to Trinidad & Tobago’s economy for over 200 years. The first variety of cacao was planted by the Spaniards somewhere in 1525 and was known then as Criollo.
This Caribbean Chocolate tea is apparent in almost every Caribbean island, each having their own spin to it. The spice blend used is entirely your choice but there are a few that MUST be included and that’s cinnamon, nutmeg and bay leaf.
Try out this recipe and add a lil booze for some added warmth.
Ingredients
- ¾ cup of grated raw cocoa
- 1 ½ cups of water
- 1 ½ cups of coconut evaporated milk or regular evaporated milk
- ½ cup of coconut milk if using evaporated milk optional
- 2 bay leaves
- 1 cinnamon stick
- 1 ½ tsp of cinnamon powder
- ½ tsp of freshly grated nutmeg
- 3 or 4 star anise
- 1 tbsp of mace
- 1 pinch of salt
- Condensed milk or sugar sweetened to your liking
Instructions
- Add water to the pot along with cinnamon, nutmeg, bay leaf, nutmeg, mace and star anise and bring to boil
- Once the water has boiled and is fragrant lower the heat and add chocolate, stirring in to ensure its incorporated.
- Simmer for about 10 minutes and stir occasionally then add milk, salt and sweeten to your taste.
- Oil deposits may be evident at the top but that's from the cocoa itself and is perfectly normal.
- Strain and serve hot with cinnamon stick and additional grated nutmeg.
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