Caribbean Cocoa Tea

Serves
serves 2
Time
40 minutes

MATT TAYLOR-GROSS

With roasted and ground cacao nibs, milk, and warming spices, this traditional Caribbean "tea" is more of a hot chocolate.

Featured in: Caribbean Cocoa Tea is the Ultimate Hot Chocolate

Ingredients

1 bay leaf
1 cinnamon stick
¹⁄₂ cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
1 cup whole milk
1 tbsp. sugar
1 tbsp. cornstarch mixed with 1 Tbsp. water
2 tsp. vanilla

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Instructions

Step 1

In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.

In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.