Authentic Jamaican Chocolate Tea with Coconut Milk
It’s funny how outside Jamaica people write Jamaican chocolate tea and then put cocoa tea in brackets. But the truth is, in Jamaica we have cocoa teas that are not branded as chocolate tea. For example, Roma Cocoa Tea and Roma Chocolate Tea and there are many other brands as well.
Growing up in the 90s, Jamaican hot chocolate tea was something we only drank on Sunday mornings. It was expensive back then. From Monday to Friday, we drank bush teas such as lime leaf tea, orange leaf tea, soursop leaf tea, fever grass, and cerasee tea. On Saturdays, it was either peppermint or black mint tea.
The chocolate balls were usually purchased at the market or from community shops.
Watch video: How to Make Jamaican Chocolate Balls (link) Try this authentic Jamaican ginger beer drink, recipe here
Jamaican Chocolate Tea Recipe
About This Recipe
I used one chocolate ball for this recipe. However, it depends on the number of servings. One chocolate ball is perfect for two servings (2 cups of tea).
Ingredients
2 cups water
1 Jamaican chocolate ball
4 cinnamon leaves
1/2 cup coconut milk
Brown sugar, to sweeten (or sweetened condensed milk)
Your favourite sweetener (optional)
Instructions
Pour 2 cups of water into a saucepan.
Add the cinnamon leaves and allow the water to boil for about 5 minutes so the flavor can infuse.
Add the chocolate ball to the saucepan.
Boil until the chocolate ball is completely dissolved.
Strain the chocolate tea through a strainer to remove any residue.
Add 1/2 cup coconut milk to the strained chocolate tea.
Sweeten with brown sugar, sweetened condensed milk, or your favourite sweetener.
Drink hot and enjoy.
Serving Options
Drink it hot, traditional Sunday morning style.
Allow it to cool completely, add ice, and enjoy it cold.
Pour it into the freezer to form a soft ice chocolate drink.
Watch video: How to Make Jamaican Chocolate Tea (link)
Watch video: How to Make Jamaican Chocolate Drink (Cold Version) (link)

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