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.
2cupsdark unsweetened Valrhona chocolate powder; or 2 (4-ounce) Valrhona Gran Couva, finely chopped
1teaspoon ground cinnamon
¼teaspoon ground nutmeg
⅛teaspoon ground bay leaf
¼teaspoon ground ginger
Cocoa Tea (per serving)
Sweetened condensed milk to taste, or regular milk and heavy cream to taste
Make Cocoa Mix
Combine all the ingredients. Store in a glass jar with a tight lid.
Make Individual Servings
Mix 2tablespoons 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.)