Caribbean cocoa tea

Cooking time
40 mins
2 people
Caribbean cocoa tea

Caribbean cocoa tea.

With roasted and ground cacao nibs, milk, and warming spices, this traditional Caribbean “tea” is more of a hot chocolate.

Caribbean cocoa tea


  • 1 bay leaf
  • 1 cinnamon stick
  • 1/2 cup grated Caribbean cocoa stick (or equal amount of ground and roasted cacao nibs)
  • 1 cup whole milk
  • 1 tbsp. sugar
  • 1 tbsp. cornstarch mixed with 1 Tbsp. water
  • 2 tsp. vanilla


  1. In a small saucepan, bring the bay leaf, cinnamon stick, and 2 cups water to a boil, reduce the heat to maintain a simmer, and cook for 15 minutes. Stir in the grated cocoa, cook for 10 more minutes, then stir in the milk and sugar. Stir in the cornstarch slurry and cook until thickened, about 2 minutes. Remove the cocoa from the heat, stir in the vanilla, then pour through a fine sieve, and discard the solids. Serve the cocoa in warm mugs.


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *