Cocoa tea—what a delightful, soul-warming treat! This rich, aromatic cocoa-based drink has a special place in the hearts of Caribbean folks, especially Trinidadians, and anyone who loves a good cup of cocoa. It’s a perfect blend of bold cocoa and warming spices like cinnamon, nutmeg, cardamom, cloves, and bay leaves, making it the ultimate comfort drink. Whether it’s a cool morning or an afternoon lull, this velvety brew will pick you up and wrap you in a cozy embrace.
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A Taste of Tradition
But here’s the thing: Trinidad Cocoa Tea isn’t just a drink; it’s a whole vibe. In Trinidad and Tobago, it’s a cherished part of breakfast—often paired with roti and smoked herring, coconut pot bake, or fried bake and buljol. The ritual of brewing and sipping this delicious cocoa tea has been passed down through generations, linking the people of Trinidad to their roots and the lush cocoa plantations that have shaped the nation’s story.
Kes – Cocoa Tea – The Song
And just when you think this drink couldn’t get any more iconic, along comes the Cocoa Tea song by Kes—a vibrant, energetic anthem that captures the essence of Trinidad and Tobago’s Carnival spirit. The catchy rhythm and playful lyrics celebrate not just the drink, but the joy, culture, and energy of Carnival season. This song has become the soundtrack to many celebrations, bringing the spirit of Trinidad alive, especially when you need a little pick-me-up during the festivities.
Inspired by that fun and lively tune, the cocoa tea recipe we’re sharing brings you all the warmth, sweetness, and flavor you need to feel the Carnival vibes. Whether you’re prepping for Carnival or just looking for a cozy drink to share with loved ones (in a hot or cold climate), this cocoa tea will infuse your home with the spirit of Trinidad. Savor every sip, and let the vibrant energy of Carnival ignite your spirit!
Why You’ll Love This Recipe
- Rich, Bold Flavor: Made with cocoa sticks or unsweetened cocoa powder for an authentic taste.
- Warm Spices: Cinnamon, nutmeg, cloves, bay leaves, and cardamom create a cozy, aromatic brew.
- Perfect Anytime: Enjoy it as part of a hearty breakfast or a soothing afternoon pick-me-up.
Ingredients You Will Need
- Cocoa stick or unsweetened cocoa powder: The star ingredient, providing rich chocolate flavor.
- Water: Forms the base of the tea. Can be replaced with milk for a creamier cocoa tea.
- Whole milk: Adds creaminess and richness.
- Cinnamon stick: Infuses warmth and spice.
- Bay leaves: Add an earthy, herbal note.
- Cloves: Bring a hint of sweetness and spice.
- Cardamom pods: Add a subtle citrusy spice.
- Freshly grated nutmeg: Provides a warm, aromatic flavor.
- Granulated sugar: Sweetens the tea; adjust to taste.
- Vanilla extract (optional): Enhances the overall flavor.
- Condensed milk (optional): For added sweetness and creaminess.
Equipment Needed
- Medium-sized saucepan
- Whisk
- Traditional grater or electric grinder (if using cocoa sticks)
- Immersion blender (optional)
- Fine mesh strainer (optional)
How to Make Trinidad Cocoa Tea
After preparing the cocoa mixture and boiling the spices, gradually whisk in the cocoa paste and sugar, ensuring everything blends smoothly. Simmer the mixture to allow the flavors to develop fully. If preferred, blend or strain the tea before serving. Pour into mugs and enjoy! See the full recipe and instructions in the recipe card below.
Tips for Success
- Use Fresh Spices: Freshly grated nutmeg and whole cinnamon sticks add more aroma and depth.
- Adjust Sweetness: Start with less sugar and add more if needed. Condensed milk can also sweeten and enrich the tea.
- Smooth Texture: For an ultra-smooth finish, blend the tea or strain out whole spices before serving.
Variations
- Vegan Option: Use plant-based milk and sweeten with a vegan-friendly sugar or syrup.
- Extra Spiced: Increase the amount of cloves, cardamom, or cinnamon for a spicier kick.
- Lighter Version: Reduce the sugar or skip the condensed milk for a less sweet drink.
- Dairy-Free Option: Substitute whole milk with almond, oat, or coconut milk.
- Sweeter Version: Add a drizzle of honey or a splash of sweetened condensed milk.
Health and Nutrition Information
Trinidad Cocoa Tea offers antioxidant benefits from cocoa and warm spices like cinnamon and nutmeg. Using unsweetened cocoa powder and adjusting the sugar content allows you to make a healthier version. The recipe can be adapted to fit dairy-free or low-sugar diets.
Islands That Enjoy Cocoa Tea
Cocoa tea is beloved throughout the Caribbean, with each island adding its own twist. While Trinidad is known for its rich and spiced version, other islands like Jamaica, Grenada, St. Lucia, and Dominica also enjoy cocoa tea. Some regions may refer to it simply as “cocoa tea” or “chocolate tea,” but the comforting essence remains the same.
How Cocoa Sticks Are Made
Cocoa sticks are traditionally made by roasting cocoa beans from the cocoa plant, then grinding them into a paste. The paste is hand-formed into sticks or balls and left to dry. This process preserves the rich chocolate flavor and makes cocoa sticks a key ingredient in Caribbean kitchens.
Why Is Cocoa Tea Beloved in the Caribbean?
Cocoa tea holds a special place in Caribbean culture, especially in Trinidad. Its rich, spiced flavor and comforting warmth make it a staple for breakfast and family gatherings. Rooted in tradition, it’s often served during holidays, special occasions, and as a daily morning drink, connecting generations through its familiar taste.
Serving Suggestions
Enjoy a hot mug of Cocoa Tea alongside coconut bake with smoked herring, fried bake and buljol, or a simple slice of buttered bread. It also pairs well with sweet treats like coconut sweet bread or cassava pone.
Here are some traditional breakfast or dinner favorites with links to the respective recipes:
- Coconut bake and buljol
- Pan coconut bread and sautéed buljol
- Fry bake and saltfish with tomatoes
- Homemade bread and holiday ham
- Hops bread and chow mein
- Trinidad bake and shark sandwich
- Fried bake or sada roti with fried fish, fried sardine/fried smelt
- Ackee and saltfish with dumplings
- Crix crackers or sada roti with sardine choka
- Fry bake with canned sardine with tomatoes
- Fry bake and canned salmon with tomatoes
- Sada roti with any traditional Indian breakfast
FAQs
1. Can I use cocoa powder instead of cocoa sticks?
Yes, unsweetened cocoa powder works well if cocoa sticks are unavailable. Use about four tablespoons to match the rich flavor of cocoa sticks.
2. How can I make the tea creamier?
Use whole milk, evaporated milk, or heavy cream for a richer texture and sweeten with condensed milk.
3. Can I make Cocoa Tea ahead of time?
Yes, store leftover tea in the refrigerator for up to two days. Reheat gently on the stovetop before serving.
4. What if my Cocoa Tea is too bitter?
Adjust the sweetness by adding more milk, sugar or a little condensed milk to balance the cocoa’s natural bitterness. You can also try using less cocoa the next time around.
5. Where can I buy cocoa sticks?
Look for cocoa sticks in Caribbean grocery stores or online specialty shops. I usually buy my cocoa sticks at Chaguanas market or Namdevco market, Trinidad, whenever I visit. Always check the ingredients, as some cocoa sticks may be pre-sweetened or spiced.
6. Can I skip the cloves and cardamom?
Yes, you can omit these spices if desired. The tea will still have a delicious flavor from cinnamon and nutmeg. You can also omit the spices if the cocoa sticks come pre-spiced which is more common nowadays.
7. Can I use evaporated milk instead of whole milk?
Yes, evaporated milk adds a richer, thicker, and creamier texture. Use it in place of whole milk or combine both for a unique flavor. I do not like my cocoa tea too thick like the consistency of syrup, as I have seen some make it. But if that’s your thing, know that it is possible.
Caribbean Cocoa Tea Recipe
Equipment
- Medium-sized saucepan
- Whisk
- Traditional grater or electric grinder (if using cocoa sticks)
- Immersion blender (optional)
- Fine mesh strainer (optional)
Ingredients
- 2 cups water divided
- 2 cups whole milk
- 1 cinnamon stick
- 2 bay leaves
- 4 cloves
- 4 cardamom pods
- 1 cocoa stick or 4 tablespoons unsweetened cocoa powder
- 1/2 teaspoon nutmeg freshly grated, or to taste
- 1/3 cup granulated sugar adjust to taste
- 1 teaspoon vanilla extract optional
- Condensed milk for serving (optional)
Instructions
- Prepare the Cocoa Mixture: If using cocoa sticks, grate them finely or grind them using an electric grinder. In a small bowl, mix the cocoa powder or grated cocoa stick with 1/2 cup of water to form a smooth paste. Set aside.
- Boil Water and Spices: In a medium saucepan, combine the remaining 1 1/2 cups of water, milk, cinnamon stick, bay leaves, cloves, cardamom pods, and freshly grated nutmeg. Bring to a gentle boil over medium heat, allowing the spices to infuse for about 5-7 minutes.
- Add Cocoa, Vanilla, and Sugar: Gradually whisk the cocoa paste into the simmering spiced liquid until fully incorporated. Stir in the granulated sugar, adjusting the amount to your desired sweetness.
- Simmer and Blend: Reduce the heat to low and let the Cocoa Tea simmer for 5 more minutes, stirring occasionally. For a smoother texture, use an immersion blender or strain the mixture to remove the spices.
- Serve Hot: Ladle the Cocoa Tea into mugs or enamel cups. If desired, sweeten further with condensed milk.
Nutrition
Did You Love This Recipe? Leave a Rating and Comment
If you enjoyed this Trinidad Cocoa Tea recipe, please leave a 5-star rating and comment in the recipe card above. Your feedback helps others discover and enjoy this traditional Caribbean favorite. Don’t forget to check out the video tutorial for this specific recipe on my YouTube channel!
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