Vivine's Jamaican Cocoa Tea Recipe
When I was in Jamaica last year, my dear friend, Vivine, treated us to her Jamaican Cocoa Tea. What a wonderful taste sensation! I grew up on hot chocolate as a child, but there is nothing quite as tasty as this Jamaican Cocoa Tea, also called Jamaican Chocolate Tea. Hopefully, you'll enjoy it as much as I do!
By the way, this is NOT what I would call hot cocoa or hot chocolate here in the States. Nor can I create an authentic version with the unsweetened cocoa that comes from a can. The flavor of the raw chocolate is a little smoky and very rich. To make the real thing, you need authentic Jamaican cocoa balls (see below).
2 cocoa balls* (or about 1/2 cup grated)
3 whole dried cinnamon leaves (or 1 cinnamon stick)
4 or 5 cups water
1/4 tsp grated nutmeg
1/2 tsp vanilla
1/2 cup evaporated or sweetened condensed milk
Pinch of salt
Sugar to taste
1. Place grated cocoa balls and cinnamon leaves in a pot with the water. (You can leave the cocoa balls whole because they will disintegrate reasonably quickly, but you may have more sediment to strain off.)
2. Bring to a boil, then reduce hear and simmer, covered, for about 15 minutes.
3. Add nutmeg, vanilla and milk to taste, along with a pinch of salt. Depending which milk you used, you may like to sweeten your tea with a little sugar.
4. Pour through a very fine strainer.
5. Serve hot.
Be sure to stir while you're drinking the cocoa tea because the oils in the chocolate will separate as it cools. Also, sip the tea carefully because the oils on the surface will hold their heat for quite a long time! It's better to savor this delicious, rustic tea anyway!
Yield: About 6 cups of Jamaican Cocoa Tea.
*Cocoa balls - If you're not in Jamaica, you can usually find cocoa balls, sometimes called chocolate balls, at a West Indian or Caribbean market in your area. Otherwise, order from Amazon.com: