Tuesday, April 27, 2010

St. Lucian Cocoa Tea

Cocoa tea is a rich breakfast drink (like European hot chocolate) from St. Lucia. I confirmed the recipe with a St. Lucian chef I met in my travels who added that small doughnut-like pieces called "hot bakes" are sometimes boiled in the cocoa tea, making the drink more of a porridge-style breakfast meal. This recipe is just for the tea.

Makes 2 servings
2 cups soy or light coconut milk (or your favorite kind of milk)
½ cup grated dark chocolate*
¼ teaspoon grated nutmeg
¼ teaspoon grated cinnamon
1 bay leaf
2-4 tablespoons turbinado sugar
1 scraped vanilla pod or 2 teaspoons of vanilla extract
1 tablespoon white flour or cornstarch (optional)

Note: Works best with a double boiler.

  1. Bring the milk to a boil and quickly lower heat. If you are using a double boiler, make sure the milk is steamy hot. 
  2. Add the grated cocoa, nutmeg, cinnamon and bay leaf and let simmer gently for 2-3 minutes.
  3. Stir in vanilla and if you want a thicker drink, add flour (or cornstarch) stirring continuously.
  4. Add sugar and stir until dissolved.
*The Grenada Chocolate Company makes amazing Caribbean dark chocolate. Any 70%+ dark chocolate will work well.


  1. I can't wait to make both of these delicious treats! I bet the cocoa with coconut milk would be divine!

  2. Jodi, both of these look so good- thank you!! I'd also try the cocoa with some cardamom. Mmm.

  3. Thanks, ladies! I'd love to share either or both with you.