Caribbean Cocoa Tea Recipe (Chocolate Tea)
This Caribbean cocoa tea recipe, also called chocolate tea, is made by simmering grated cocoa with warm spices, milk, and sweetener. In Trinidad and Tobago, we traditionally make it using cocoa balls or sticks made from roasted and ground cocoa beans.
Christmas mornings were magical in our home, and the smell of cocoa tea boiling on the stove was a big part of that magic. It meant a proper Christmas breakfast was coming, usually with bake and buljol or smoked herring.
Even now, that smell takes me straight back to Christmas morning. Cocoa tea isn’t just another hot chocolate for me. It’s part of the tradition.
What is cocoa tea?
Cocoa tea, also called chocolate tea, is a traditional Caribbean drink made by simmering grated cocoa with water, spices, milk, and sweetener. Despite the name, there aren’t any tea leaves involved.
In Trinidad and Tobago, cocoa tea is traditionally made with cocoa balls or sticks made from roasted and ground cocoa beans. The cocoa is grated, simmered with spices like cinnamon and nutmeg, then finished with milk and sweetened to taste.
You can think of it as the Caribbean’s version of a drinking chocolate, but the flavor and preparation depend on the island and even the household making it.
What are cocoa balls?
Cocoa balls or sticks are made from cocoa beans that have been roasted, ground, and shaped into balls, sticks, cubes, or other forms. They’re commonly grated to make traditional Caribbean cocoa tea.
Depending on who makes them, the cocoa may be plain or have spices added. To make cocoa tea from a cocoa ball, I grate it finely before adding it to the simmering water. The finer you grate it, the easier it is for the cocoa to break down as it cooks.
You can find cocoa balls and sticks at Caribbean grocery stores and from Caribbean producers online. I prefer using them for cocoa tea rather than cocoa powder because they give me the flavor and texture I associate with the cocoa tea I grew up drinking.
The history of cocoa in Trinidad and Tobago
Cocoa has a long history in Trinidad and Tobago and was once an important part of the country’s agricultural economy. Today, cocoa is still very much part of our food and culture, from the cocoa balls we use to make cocoa tea to locally made chocolate and other cocoa products.
One tradition connected to cocoa production is “dancing the cocoa,” where workers used their feet to turn and polish cocoa beans during processing. You can still see demonstrations of the tradition at cultural events in Tobago, including during the Tobago Heritage Festival.
For me, though, one of the strongest connections to cocoa is much simpler. It’s a pot of cocoa tea on the stove at Christmas.
How to make Caribbean cocoa tea
You only need a few ingredients to make this Caribbean cocoa tea recipe.
- Cocoa: I usually grate a traditional cocoa ball or stick, but you can also use cocoa that has already been ground specifically for making cocoa tea.
- Spices: I add cinnamon and nutmeg, adjusting the amount depending on how heavily spiced the cocoa already is. I also use a bay leaf, but add it later in the cooking process.
- Milk: Use your preferred milk to finish the cocoa tea.
- Sweetener: Sweeten to your taste. I usually use condensed milk, but you can use your preferred sweetener.
- Salt: Just a pinch of salt helps balance everything out.
- Water: This gives us the base for simmering the cocoa and spices before adding the milk.
Step-by-step instructions
- Grate the cocoa. Finely grate the cocoa ball or stick. The smaller the pieces, the easier they will break down while simmering.
- Boil the spices. Add the water, cinnamon, nutmeg, and salt to a deep pot and bring to a boil.
- Add the cocoa. Stir in the grated cocoa, then reduce the heat to a simmer. Stir occasionally to keep the cocoa from sticking to the bottom of the pot.
- Simmer. Let the cocoa simmer for about 6 to 10 minutes, or a little longer if needed, depending on how finely it was grated. You want the cocoa to break down and become well incorporated into the liquid.
- Add the milk and bay leaf. Stir in the milk and add the bay leaf. Continue simmering for another 5 minutes. I add the bay leaf at this stage rather than earlier so it releases less oil into the cocoa tea.
- Sweeten and serve. Remove from the heat and sweeten to taste. I usually use condensed milk. Strain the cocoa tea before serving if you prefer a smoother drink, but this is optional.
Tips for cocoa tea
- Grate the cocoa finely. Smaller pieces break down more easily and evenly as the cocoa simmers.
- Keep the heat low after adding the cocoa. Let it simmer and stir occasionally so the cocoa doesn’t stick to the bottom of the pot.
- Add the bay leaf later. I add mine with the milk. The longer the bay leaf cooks, the more oil it releases, which can leave an oily layer on top of the cocoa tea.
- Adjust the sweetness to your taste. I usually use condensed milk, but the amount you need depends on how sweet you like your cocoa tea.
- Straining is optional. If you don’t mind a little cocoa sediment, there’s no need to strain it. For a smoother drink, strain it before serving.
- Adjust the spices to your cocoa. Cocoa balls and sticks can already contain spices, and the amount varies depending on who made them. Taste as you go and adjust the cinnamon, nutmeg, or other spices to suit the cocoa you’re using and your preference.
What to serve with cocoa tea
Cocoa tea is especially good alongside a Caribbean breakfast. Growing up, Christmas morning usually meant a hot cup of cocoa tea with bake and buljol or smoked herring.
Some of my favorite pairings include:
- Fry bake and buljol: The saltfish is a great contrast to the sweet cocoa tea.
- Roast bake and smoked herring: Another favorite from our Christmas morning table.
- Hops bread and ham: A classic Trinidad and Tobago Christmas breakfast combination.
- Roast bake and cheese: Simple, filling, and perfect with a hot cup of cocoa tea.
How to store and reheat cocoa tea
Store leftover cocoa tea in an airtight container in the refrigerator for up to 3 days. The cocoa may settle as it sits, so give it a good stir before reheating.
Reheat it gently on the stovetop over low heat, stirring occasionally until warmed through. You can also reheat an individual serving in the microwave.
Keep unused cocoa balls or sticks tightly wrapped or in an airtight container in a cool, dry place away from heat and moisture.
Frequently asked questions
They’re similar, but Caribbean cocoa tea is traditionally made by simmering grated cocoa from a cocoa ball or stick with spices, water, milk, and sweetener. The ingredients and preparation can vary throughout the Caribbean and from household to household.
No. I only strain mine if I want a smoother drink. Some cocoa solids or sediment can remain after simmering, especially depending on how finely the cocoa was grated.
Some oil from the cocoa itself is normal. Bay leaf can also release oils as it cooks, which is why I add mine later with the milk instead of boiling it from the beginning.
Yes, if you can find traditional cocoa that has already been grated or ground for making cocoa tea. I’ve used a Haitian version that came already ground, so there was no cocoa ball to grate. Just keep in mind that this is different from regular unsweetened cocoa powder sold for baking.
Explore more Caribbean drinks
If you enjoyed this cocoa tea recipe, here are a few more Caribbean drinks to try:
If you make this Caribbean cocoa tea, let me know how you enjoyed it! Leave a comment and rating below, and tell me what you like to serve with your cocoa tea.
Recipe
Caribbean Cocoa Tea (Chocolate Tea)
Ingredients
Method
- Grate the cocoa. Finely grate the cocoa ball or stick.
- Boil the spices. Add the water, cinnamon stick, nutmeg, and salt to a pot. Bring to a boil.
- Add the cocoa. Stir in the grated cocoa, then reduce the heat to a simmer. Stir occasionally to prevent the cocoa from sticking to the bottom of the pot.
- Simmer the cocoa. Simmer for 6 to 10 minutes, or a little longer if needed depending on how finely the cocoa was grated. The cocoa should break down and become well incorporated into the liquid.
- Add the milk and bay leaf. Stir in the milk and add the bay leaf. Continue simmering for another 5 minutes.
- Sweeten. Remove from the heat and add your preferred sweetener to taste. I usually use about 1/3 cup condensed milk.
- Strain and serve. Strain the cocoa tea for a smoother drink, if desired. Serve warm.
Nutrition
Notes
- Cocoa balls and sticks may already contain spices, and the amount can vary. Adjust the cinnamon and nutmeg to suit the cocoa you’re using and your taste.
- I add the bay leaf with the milk rather than at the beginning. Cooking it for less time helps reduce the amount of oil it releases into the cocoa tea.
- You can also use traditional cocoa that has already been ground or grated specifically for making cocoa tea. Straining is optional. Some cocoa sediment in the finished drink is normal.
Recipe Printed From ThisBagoGirl.com
Soooo good!! Flavors on point.