A thick, spiced hot chocolate made from locally grown cocoa sticks grated into boiling milk and water, sweetened with brown sugar and flavoured with nutmeg and bay leaf.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic mug
Garnishes: grated nutmeg on top, cinnamon stick
Accompaniments: bakes, coconut bread
Instructions
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1
Bring water to a boil in a saucepan.
-
2
Add grated cocoa sticks and stir until dissolved.
-
3
Add bay leaf and cinnamon stick. Simmer 5 minutes.
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4
Pour in milk and bring to a gentle simmer. Do not boil.
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5
Add brown sugar and stir until dissolved.
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6
Remove bay leaf and cinnamon stick. Add nutmeg and a pinch of salt.
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7
Serve hot in mugs.
Did You Know?
Saint Lucian cocoa sticks are hand-rolled from fermented and roasted cacao beans grown on the island. Families often make their own cocoa sticks at home from backyard cacao trees.
Chef's Notes
Equipment Tips
- saucepan
- grater
- wooden spoon
Garnishing
grated nutmeg on top, cinnamon stick
Accompaniments
The Story Behind Cocoa Tea
Cocoa tea connects Saint Lucia to its plantation history, when cacao was a major export crop. Workers on cacao estates would roast and roll the beans into sticks, brewing them into a rich drink. Unlike commercial hot chocolate, cocoa tea retains the full, bitter complexity of unprocessed cacao balanced with warm spices. The drink remains a morning ritual across the island, particularly on cool, rainy mornings in the mountains.
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