Cocoa Tea


Preparation info

  • Difficulty


  • Serves:


    2 cups Mix

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Trinidadian chocolate is considered to be among the finest in the world, and large chocolate manufacturers from Europe buy the crop to flavor more widely produced but inferior chocolates from Africa and South America. Cocoa tea is made from “cocoa sticks,” which are 100 percent Trinidad cocoa beans ground into a paste with local spices. The sticks are then dried and grated into boiling water to create a “tea” that is then flavored with condensed milk. Because pure Trinidad chocolate is not readily available outside of the country, I have adapted this recipe to use cocoa powder from producers that use a high percentage of Trinidad chocolate in their product.


Cocoa Mix

  • 2 cups dark unsweetened Valrhona chocolate powder; or 2 (4-ounce) Valrhona Gran Couva, finely chopped
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • teaspoon ground bay leaf
  • ¼ teaspoon ground ginger

Cocoa Tea (per serving)

  • 2 tablespoons cocoa mix
  • 1 cup boiling water
  • Sweetened condensed milk to taste, or regular milk and heavy cream to taste
  • 1 drop vanilla extract


Make Cocoa Mix

Combine all the ingredients. Store in a glass jar with a tight lid.

Make Individual Servings

Mix 2 tablespoons of the cocoa mix into the boiling water. Stir well and return to a boil. Remove the pot from the heat. Add condensed milk to taste and the vanilla extract. (Use the regular milk and heavy cream to taste if the mix is made with chopped chocolate bars.)