Heavy and robust with a deep chocolate flavour that is warmed with spices and sweetened to your preference, this Caribbean cocoa tea will likely be unlike anything you've tried before.
2 cups (473 ml) water
1 bay leaf
1 cinnamon stick
1/2 cup (2 ounces) cacao nibs (see notes for traditional cocoa ball version instructions)
1 tablespoon cornstarch
1 cup (236 ml) milk
1 tablespoon condensed milk **
1 teaspoon pure vanilla extract
pinch of freshly ground nutmeg
Preheat oven to 300°F / 150°C. Spread the cacao nibs out into one layer on a parchment paper covered baking sheet. Bake them for 12 minutes. Grind with a food processor or mortar and pestle.
Bring 2 cups of water with a bay leaf and a cinnamon stick to a boil in a medium saucepan, then reduce to a simmer and cook for 15 minutes. Stir in your cocoa (whether using roasted and ground cacao nibs, or grated cocoa ball powder). Simmer for another 10 minutes.
Meanwhile, make a slurry by mixing a tablespoon of cornstarch and a tablespoon of cold water in a small bowl. Set it aside for now.
Stir milk and condensed milk (or honey, if you prefer) into the cocoa tea. Stir in the slurry and cook for another 2 minutes. Remove the pan from the heat. Stir in the pure vanilla extract and a pinch of freshly grated nutmeg.
Pour the cocoa tea through a sieve and discard the solids. If making the cacao nib version, I recommend lining your sieve with cheesecloth to help remove any grit. Taste test the tea and adjust the sweetener to your preference. Serve Caribbean cocoa tea nice and hot in mugs.
To make this recipe using traditional cocoa balls, simply replace the cacao nibs in this recipe with a 1/2 cup (50g) of grated cocoa ball powder.
Because of the fat content in cocoa, it is normal for the chocolate to destabilize if sitting too long. Just give the drinks a stir to fix this if this happens.
- Serving Size:
- Calories: 131
- Sugar: 11.7 g
- Sodium: 73.8 mg
- Fat: 4 g
- Carbohydrates: 19 g
- Protein: 6 g
- Cholesterol: 5.7 mg
Keywords: Caribbean cocoa tea, chocolate tea