Cocoa Tea

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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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.Cocoa Tea
Servings
2-4people
Servings
2-4people
Ingredients
Instructions
  1. 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.
  2. Stir in the creamy milk. Smile as the deep, dark chocolate swirls with snow-flurry white to make luscious milk chocolate.
  3. The rest is pretty easy: fill your mug with a happy helping, then top with freshly grated nutmeg.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

23 Comments

  1. Maija says

    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!

    • Sasha Martin says

      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? :)

      • Sasha Martin says

        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.

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  3. 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!

  4. 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

    • Sasha Martin says

      Oh, the tea is just in the name, oddly there’s no tea inside. Cheers!

  5. Kathleen says

    This tea brings back lots of memories. If you have any West Indian or Jamaican stores around you, they usually stock the cocoa balls!

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    • Sasha Martin says

      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!!

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  8. Shauna says

    Yay! I live in St.Lucia, I am so glad to see this posted here. We love cocoa tea too…its actually really good for you. Full of nutrients. We have it on most weekends and holidays now. Yum!!!

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