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
