Caribbean Chocolate Tea

A warm and delicious chocolate tea ideal for the cold months

Caribbean Chocolate Tea

I can remember the mornings waking up and smelling tea boiling on the stove.

It's a smell that really pulls at your stomach strings and lets you know that breakfast is being served. Chocolate tea was specially made on Christmas mornings at my house. It was just a kinda tea that just needed to be made on special occasions.

But this chocolate tea is not really a tea.

Before I go into the recipe, let me give you some history of cocoa in Trinidad and Tobago (TnT)

Cocoa has been a major contributor to the economy of TnT for over 200 years. Having traded hands from British to the French to the Spanish, the country quickly became a trading passage. Cacao quickly became one of their staples and made them one of the top three cocoa producers and exporters in the world at one point. As a result, of the various inhabitants, TnT's cocoa is a hybrid of different types of cocoa and had a unique flavor.


This "Tea of the Gods" as it was fondly called is not really anything close to hot chocolate even though it is sometimes compared to each other. The cocoa tea is a blend of chocolate with other spices and gives this "tea" a strong chocolatey flavor that is much heavier than the packaged hot chocolate with marshmallows.

The cocoa beans are roasted, crushed (ground), spiced and then rolled into the balls or even sticks. To get the cocoa crushed, the cocoa workers would "Dance the Cocoa", quite an interesting sight. My mom always boasts that as a child she was able to be a part of this process. Now, this process is obviously done by a machine but here's a video of the "long time" process of dancing the cocoa at the Tobago Heritage Festival.

Enough of the history lesson.

I mentioned that this isn't tea. This is a heavy, chocolate drink that warms up your inside with the bursting flavor of not just the strong cocoa taste, but amazing spices of cinnamon and nutmeg.

Caribbean Chocolate TEa

Sweetened with enough condensed milk to your liking, it pairs nicely with some bake and saltfish for a hearty Caribbean breakfast.

Now, it is not traditional for us to add whipped creme. In fact, I showed my mom the pic of it with some whipped creme and she wasn't having it. But whipped creme is a great addition to this chocolaty drink especially for those people who may not be accustomed to such a strong chocolate taste.

If you're looking for these chocolate balls to buy, I found some here.

This chocolate ball can be used for a multitude of other meals. Great for brownies, candy, truffles, rum balls. I know some people use it for meats (I am yet to try that).

What else would you use raw chocolate to make?


Yield: Serves 4

Caribbean Chocolate Tea

A warm and delicious chocolate breakfast drink infused with spices of cinnamon and nutmeg. Popular in the Caribbean.
prep time: cook time: total time:

ingredients:


  • 1/2 cup grated raw cocoa(one ball)
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 1 pinch of salt
  • 1 stick cinnamon
  • 1 pinch nutmeg
  • Sweetener of choice

instructions


  1. Add water to pot along with cinnamon, nutmeg, salt, and bring to boil
  2. Add chocolate and stir in
  3. Lower heat to simmer making sure not to burn. Simmer for about 5 to 8 minutes
  4. Add milk
  5. Add sweetener to taste (I used about 1/3 cup of condensed milk)
Created using The Recipes Generator


Caribbean Chocolate Tea Recipe
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