Tuesday, December 3, 2013

Bite me Christmas: Spicy Cocoa Tea

呵呵呵圣诞节快乐!! Merry Christmas to all my readers!! Well in advance hehehe.....This Christmas season's countdown features Grenadian cuisine that warm the heart, mind and most importantly the body.

This wonderfully flavored chocolate is the proof of my country's resilience in the face of Hurricane Ivan's destruction in 2004.
















It's earthy, fruity and all over rich. It can be eaten raw but I love to make cocoa tea with it. Not to mention that it much easier to use than the traditional method :P

This tea is brought to life by organically grown spices and raw brown sugar. Condensed milk is a must have or else my ancestors will cry a rainstorm from the heavens.


Spicy Cocoa Tea

4 cups water
1 1/2 cups plain milk
3 tbsp condensed milk
1 tbsp demerara brown sugar
1 ounce (4 blocks) of  'The Grenada Chocolate Company' 100% Cocoa
A rich assortment of fresh ginger slices, cinnamon pieces, dried citron leaves, and dried bay leaves
Pinch of salt


1. Bring spices and water to a boil. Continue boiling for 5 mins while your nose enters olfactory bliss.

2. Lower heat and stir in plain milk, condensed milk and sugar. Boil on high heat for about 3 mins.


3. Add cocoa block by block, gently stirring and melting.  Boil another 5 minutes, allowing flavors to combine.


4. Lastly, add a pinch of salt to give your tea some depth.


5. Curl up your favourite cup, book or someone and sip slowly.


6. Makes about 4 servings. Extra can be frozen in paper cups for about a week for easy reheating.