Caribbean Cocoa Tea Recipe
Rich, spiced, and chocolatey Cocoa Tea is perfect for breakfast or an afternoon treat. Easy to make with cocoa sticks or cocoa powder.
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Servings: 4
Calories: 163kcal
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
Calories: 163kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 296mg | Fiber: 3g | Sugar: 23g | Vitamin A: 204IU | Vitamin C: 0.5mg | Calcium: 179mg | Iron: 1mg