When I told Ava that the fine people of Saint Lucia like to wake up in the morning and drink Cocoa Tea, she squinted her eyes, titled her head, and said “what mama?”
“It’s like hot cocoa,” I smiled, “but richer, and seasoned with cinnamon and freshly grated nutmeg.”
Her eyes instantly popped open in recognition and the corners of her lips curled impishly. I showed her my mound of chocolate chips and added that in Saint Lucia they use cocoa sticks and balls to make their Cocoa Tea, but we’d be making it with chips since that’s all we can get in Tulsa, Oklahoma.
Cocoa Ball on grater, by Anagoria.
“Don’t worry,” I added, “It’ll still taste amazing and feel completely snuggly.”
Truth is, the end result is a rich, thick blanket of goodness… each sip is almost like dreaming underneath a giant bar of ooey-gooey warm chocolate. This is the kind of drink you want after a chilly walk or sledding. After a breakup. Or an engagement. It’s the exact right statement for any sentiment, in fact.
A giant mug of Cocoa Tea would be great covered with whipped cream, marshmallows and all those other goodies… but in Saint Lucia, it’s simply topped with a sprinkling of fresh grated nutmeg. Delicious simplicity.
Ingredients:
1 cup dark chocolate chunks
2 cups water
1/4 cup sugar, or to taste
1 cinnamon stick
1 1/2 cups whole milk
freshly grated nutmeg, for topping
Method:
First things first: cradle your kitchen in Saint Lucia’s Pigeon Point. I’m thinking mine will be the one right by the inlet and beach, towards the south. You can join me if you’d like.
Pigeon point, Saint Lucia. Photo by Ian Mackenzie.
While you admire how the deep blue waters meld with the turquoise, heat a happy mountain of chocolate, water, sugar, and cinnamon stick over medium heat until melted and the cinnamon has infused into the mixture (about 5-10 minutes). Stir occasionally. 
Stir in the creamy milk. Smile as the deep, dark chocolate swirls with snow-flurry white to make luscious milk chocolate.
The rest is pretty easy: fill your mug with a happy helping, then top with freshly grated nutmeg.
Divine.
But what about chocolate isn’t?
Love to you, my friends.
P.S. If you’re looking for some very global Black Friday suggestions, here’s my list for lo-key shopper’s from last year. It’s chock-a-block with fun gifts for the global food lovers in your life.
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Hiya,
I’m following your delightful journey via Pinterest. I’ve always thought it would be fun to create dinners from ‘other’ places. I imagined having a _____________ (<~ insert country here!) night, including music and/or decor to compliment it. Before I knew it my kids were all grown up and gone! It seems a little much to do it alone, so I'm truly enjoying reading about your trip around the world.
This Cocoa Tea looks just scrumptious!
What kind of chocolate is it that you used… and where does one begin to look for it?
Otherwise, can you name some options? Would any chocolate chips/chunks/bars do?
Orrrr… what about using cocoa powder?
Thanks!
This sounds awesome, Maija! I suggest using dark chocolate chips (that’s what I did)… and I still think you should have country nights.. make them potlucks with friends, so all the pressure isn’t on you
I know of people who do that every new year, but why not every month? 
mixing chocolate and water?
must work though, looks delicious!
Yes, it’s thick and rich and wonderful.
Cocoa could work, too but I wanted to make something a little different, as a nod to the cocoa balls they use.
I just found you! What a great idea this site is. I love tea and chocolate so maybe I will have to make this a weekend ritual.
Katie X
Sweet Apple Lifestyle
Sounds perfect!
Funny, I’ve been on a hunt for the most intense hot chocolate . Not rich, but chocolatelty intense. The other night I mixed up cocoa powder, boiling water, raw sugar, and some cayenne pepper, and then added a splash of milk. It was *almost* what I’m looking for. I’ll have to try this cocoa tea recipe and see if it fits the bill!
Hope it worked out for you, Katie! Seasons greetings
Looks rich and decadent! Love the global dishing
Thanks, Amy… it’s a fun Adventure!
I love this so much! Mixing it with tea is something I never would have though of! And I can only imagine how rich the dark chocolate makes it taste! Thanks! ~ nerdwithtaste.wordpress.com
Oh, the tea is just in the name, oddly there’s no tea inside. Cheers!
Goodness. You’re making me miss my homeland. My grandmother used to make cocoa tea a lot when I was growing up.
I bet she made it best, grandma’s always do!
This tea brings back lots of memories. If you have any West Indian or Jamaican stores around you, they usually stock the cocoa balls!
Thanks for the tip, Kathleen
Hi there,
We just imported cocoa-tea balls from Grenada and are selling them at our store in Toronto’s St. Lawrence Market. I love your pictures. Can we use them on our Facebook page http://www.facebook.com/selsi with a link to your blog?
Thank you in advance, Andrea
Andrea, thanks for thinking of us
you may use one photo with a link back to the recipe. Neat to know where to get some cocoa balls; I’d love to try the real thing!!