Pumpkin Chocolate Tea – A Caribbean-Inspired Cocoa Punch
Creamy, rich, and full of warm spice, this Caribbean-style pumpkin chocolate tea is a fun twist on two classics: cocoa tea and pumpkin punch. Whether you’re cozying up in cooler weather or craving something indulgent but familiar, this drink is it.
Why You’ll Love This Caribbean Pumpkin Cocoa
This isn’t your average hot chocolate. It’s bold with real cocoa, fragrant with spices, and rich with pumpkin goodness.
If you’ve ever had Trinidad cocoa tea or Grenadian cocoa balls steeped in cinnamon and bay leaf, this is like that… with pumpkin joining the party. Think of it as the original chocolate tea meets pumpkin punch, warm, thick, nostalgic.
How to make pumpkin chocolate tea
Ingredients (Grouped Caribbean Style)
For that deep cocoa flavor:
- Grated cocoa balls – the traditional base for Caribbean cocoa tea. Rich, bold, and slightly bitter in the best way
- Dark chocolate – optional but adds body (use 70%+ cocoa for extra richness)
- Sweetened condensed milk – to sweeten and thicken the tea
For the pumpkin punch twist:
- Pumpkin purée – adds richness and that seasonal vibe
- Evaporated milk – balances the bitterness of the cocoa and adds creamy flavor
To bring that Caribbean warmth:
- Cinnamon, nutmeg, clove – classic cocoa tea spice trio
- Bay leaf – optional, but traditional for that earthy base note
- Vanilla extract – a cozy finishing touch
Other:
- Water – to steep the cocoa and spices
- Pinch of salt – to bring everything together
Optional substitutes:
No cocoa balls? Use unsweetened cocoa powder instead
No fresh pumpkin? Use canned pumpkin puree
Instructions
- Steep the cocoa:
In a saucepan over medium heat, add grated cocoa balls to water. Whisk to combine and bring to a gentle boil, letting the cocoa melt and infuse the water.
- Add pumpkin and spices:
Whisk in the pumpkin purée. Add cinnamon, nutmeg, clove, and bay leaf if using. Let everything simmer for 5–7 minutes to build flavor.
- Add the milks and chocolate:
Pour in the evaporated milk and condensed milk. Stir in the dark chocolate (if using) and let the mixture come to a gentle simmer again—don’t let it boil over.
- Finish and adjust:
Remove the bay leaf, then stir in the vanilla and a pinch of salt. Taste and adjust sweetness or spice if needed.
- Serve:
Pour into mugs while warm and cozy. Dust with nutmeg or drop in a cinnamon stick if you’re feelin’ fancy.
Tips for Success
- Grate the cocoa balls fine so they dissolve evenly.
- Let it simmer, not boil hard. You want the flavors to infuse gently.
- Adjust consistency: Want it thicker? Simmer longer. Want it thinner? Add a splash more water or milk.
Storage and Reheating
Store any leftovers in the fridge for up to 3 days. Reheat gently on the stovetop, stirring to reincorporate the pumpkin and cocoa.
What to Serve With It
Pair it with:
- Coconut sweet bread
- Coconut drops
- Saltfish accra
- Or sip solo as your cozy Caribbean moment
Frequently Asked Questions
Yes! Use 2–3 tablespoons of unsweetened cocoa powder instead. The flavor won’t be as bold and earthy, but it’s still delicious.
You can but then you’re missing the punch part of this cocoa punch. It adds body and subtle sweetness that’s worth it.
Yep! Coconut condensed milk and almond or oat milk work well if you’re skipping dairy.
Recipe
Pumpkin Chocolate Tea
Ingredients
Method
- Heat a saucepan over low heat.
- Pour in the milk and warm through gently.
- Stir in the pumpkin purée until well combined.
- Add the brown sugar, ginger, nutmeg, cinnamon, and vanilla extract. Whisk until fully incorporated.
- Stir in the chocolate and continue stirring for about 7 minutes, or until smooth and creamy.
- Pour into mugs and top with whipped cream, coconut flakes, and a sprinkle of nutmeg if desired.
