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Saint Lucian Cocoa Tea
A traditional and warming breakfast beverage made from grated cocoa sticks, infused with aromatic spices like cinnamon, star anise, and cloves. It's a rich, chocolatey, and comforting drink, often sweetened and sometimes thickened.
ð§ ææ
- 0.5 cup Cocoa stick(grated (or 1/4 cup cocoa powder))
- 2 cups Water
- 1 can (375g) Evaporated milk
- 0.25 cup Condensed milk(or to taste)
- 1 piece Cinnamon stick
- 2 pods Star anise
- 3 pieces Whole cloves
- 1 leaf Bay leaf
- 1 tbsp Cornstarch or flour(optional, mixed with water to thicken)
- Nutmeg(freshly grated, for garnish)
ðšâð³ äœãæ¹
- 1
In a saucepan, combine water, cinnamon stick, star anise, whole cloves, and bay leaf. Bring to a boil and simmer for 5 minutes to infuse the spices.
- 2
Add the grated cocoa stick (or cocoa powder) to the spiced water. Whisk to incorporate and simmer for another 5 minutes.
- 3
Pour in the evaporated milk and bring the mixture back to a simmer. Cook for 5 minutes, stirring occasionally.
- 4
Sweeten with condensed milk to your desired taste. If a thicker consistency is desired, whisk in a slurry of cornstarch or flour mixed with a little water, and simmer for a few more minutes until thickened.
- 5
Strain the cocoa tea into mugs. Garnish with freshly grated nutmeg and serve immediately.
ð¡ ããã®ã³ã
- âUse a good quality cocoa stick for the best flavor.
- âAdjust the sweetness to your personal preference.
- âFor a dairy-free version, use plant-based milk and omit condensed milk, sweetening with sugar or agave.
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- Some recipes add a touch of vanilla extract.
- A small piece of lime zest can be added during the spice infusion for a subtle citrus note.