This Cocoa Tea is a Caribbean classic that is perfect on a cold winter morning. This cocoa tea is elevated with a rich peanut milk and thicken with seamoss. A blend of warm Caribbean spices gives this tea a unique flavor that captures the flavors of the Caribbean in each sip. Sweetened with 100% natural evaporated cane sugar gives this Cocoa Tea a delicious flavor that will have you reaching for a second cup.
Cocoa Tea is a Caribbean favorite that uses the OG cocoa stick in cocoa powder and processed chocolate. A mug of cocoa tea is perfect on a winter morning. You will love making this recipe for your family. This is the recipe I make for a household of 4 people, usually we have more than enough to a serving in the morning and one for the late evening/night.
Cocoa stick is made from 100% raw cocoa beans that is roasted, deshelling and pounded into sticklike shapes. Caribbean island all has a variation of cocoa tea.
Spices: bay leaf, whole star anise, and cinnamon stick.
Panela: If you have been following my blog for a minute then you know that I solely use panela as my sweetener of choice. If you are curious about how to use panela, give this article a quick read.
Seamoss: seamoss gives this hot chocolate thickness and a welcome boost of minerals and amazing health benefits. If you need to make some, I have an easy-to-follow recipe here for you.
Nutmeg: you will need a nutmeg and a piece of the outer mace for this recipe.
Ginger: a fresh piece of ginger is essential to this recipe. I have swapped the fresh ginger to powered ginger in a pinch, the flavor is not the same as the powered ginger does pack quite the “punch” only fresh ginger can give.
The Best Hot Cocoa Tea
Ingredients
- 12 cups Water
- 1 bay leaf
- 1 star anise
- 1 cinnamon stick
- small piece of nutmeg mace
- ⅓ cocoa stick
- 1 cone Panela
- Large knob Fresh ginger root
Peanut Seamoss Milk
- 3 cups water
- 1 heaping scoop seamoss
- ½ cups roasted peanuts
Instructions
- In a large pot combine your water, bay leaf, star anise, cinnamon stick, mace. Bring up to a rolling boil for 10 mintues.
- Add in your cocoa stick and boil for 10 minutes.
- Grate in your ginger and add in, along with your cone of panela.
- In a blender combine your roasted peanuts, seamoss, and water. Blend until smooth.
- Pour the blended milk into your cocoa tea. Stir and leave on heat until your milk is warm. Make sure your cone of panela is fully melted. Finish with a light dusting of grated nutmeg.
- Strain the cocoa tea into another pot and serve warm.
Leave a recipe rating below if you made a pot of this delicious, flavorful, and rich Cocoa Tea. Share if this recipe brings any good memories. For me, I am always reminded of my childhood days growing up in the Caribbean.
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