The Best Hot Cocoa Tea
This Cocoa Tea is a Caribbean classic that is perfect for a cold winter morning. This cocoa tea is elevated with a rich peanut milk, 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.
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.