Recipe of the Week: Cocoa Tea
Saint Lucia is more than just a pretty island, covered in emerald rainforest, surrounded by the turquoise waters of the Caribbean and the Atlantic. Oh no, it’s also a foodie’s paradise.
Enter: Chocolate. As I mentioned on Saturday, Saint Lucia is a huge producer of cocoa; so, it’s only natural that Cocoa Tea (there’s no tea involved, it’s just a thick, chocolaty drink!) is actually considered to be a breakfast item. That’s right, a chocolate based meal. I’m living in the wrong country.
Give this recipe a try and start your day out right, with a tropical Cocoa Tea. After all, breakfast is the most important meal of the day!
2 cups water
1 bay leaf
1 cinnamon stick (or a pinch of grated cinnamon)
½ cup grated cocoa stick (you can substitute 70% or higher grated dark chocolate), plus more for garnish
1 cup milk (2% or light coconut)
1 pinch nutmeg
Sugar, to taste
1 tablespoon cornstarch
1 tablespoon pure vanilla extract
In a medium saucepan, bring water to a boil. Add the cinnamon stick and bay leaf, reduce heat so the water is at a low rolling boil, and cook for 20 minutes. Add grated cocoa, stir well, and continue to boil for another 10 minutes. Add milk, stir, and add sugar to taste. With a whisk, stir in the cornstarch until the mixture is smooth; boil for another few minutes while whisking until the drink thickens. Pour into mugs, garnish with grated cocoa.
Next up on Food Freeway: Saint Vincent and the Grenadines! Have you ever been? Let me know how it was!
If you’re in the mood for more delicious reads, check out Wanderfood Wednesday!3 comments