Cocoa Tea

Name: Cocoa Tea
Cuisine: Saint Lucia
Ingredients: Local cocoa (about 60 g / 2 oz), grated or finely chopped — 1 stick; Water — 500 ml (2 cups); Whole milk — 500 ml (2 cups); Cinnamon stick — 1; Grated nutmeg — 1/4 tsp; Sugar, or to taste — 2 tbsp; Vanilla extract — 1 tsp; Cornstarch mixed with 2 tbsp water (optional, for thickening) — 1 tbsp

The Quirky Foodster Team

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Ingredients

Local cocoa (about 60 g / 2 oz), grated or finely chopped — 1 stick
Water — 500 ml (2 cups)
Whole milk — 500 ml (2 cups)
Cinnamon stick — 1
Grated nutmeg — 1/4 tsp
Sugar, or to taste — 2 tbsp
Vanilla extract — 1 tsp
Cornstarch mixed with 2 tbsp water (optional, for thickening) — 1 tbsp

Method

Combine the grated cocoa and water in a saucepan and bring to a simmer, stirring until the cocoa dissolves.
Add the milk, cinnamon stick and nutmeg, and simmer gently for 10 minutes.
Stir in the sugar and vanilla.
If a thicker consistency is desired, whisk in the cornstarch slurry and simmer 2 more minutes.
Remove the cinnamon stick and serve hot.

Introduction: A rich, spiced hot drink made from grated cocoa sticks simmered in milk, a beloved Saint Lucian breakfast beverage.

Cultural Background: Cocoa tea is made from local cocoa, dried and rolled into sticks, a tradition rooted in Saint Lucia’s cocoa-growing history. It remains a comforting morning drink, especially enjoyed on cooler days.

Tips: Grate the cocoa stick finely so it dissolves smoothly rather than leaving gritty bits. Simmer gently to avoid scorching the milk.

Variations: Add a splash of bay leaf while simmering for a traditional herbal note; use condensed milk instead of sugar for extra richness.

Storage: Store in a sealed container in the refrigerator for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.

Nutrition: Approx. 190 kcal, 6 g protein, 22 g carbohydrate, 9 g fat per 250 ml serving.

FAQs:

Q: Where can I find local cocoa sticks?

A: Caribbean grocers often stock dried cocoa sticks or balls; unsweetened baking chocolate can substitute in a pinch.

Q: Can this be made dairy-free?

A: Yes, substitute plant-based milk, though the texture will be slightly thinner.