Jamaican Hot Chocolate
Seriously. I am currently in a deep freeze. I know that at this moment in time, in certain parts of Canada, they are experiencing temperatures somewhere around -45C…give or take a few degrees. This post isn’t meant to complain. Really, it’s not. How can I complain when we are only somewhere around -12C? Oh, and that’s the “high”. The low is a frightening -23C. Extreme cold alerts always have me wondering how I can remain indoors until it is at least -5C. I’m “okay” around -5C. Since life has a wonderful way of happening daily, staying indoors isn’t practical. So when it’s really really cold, its time for some tropical flavour to warm me up and bring a smile to my face.
This is a quick post since I’m missing my blanket that is strategically placed in front of the fireplace. It’s probably missing me too. So we will have to be reunited shortly.
Jamaican Hot Chocolate
2 oz Jamaican Chocolate (1 chocolate ball), shredded or coarsely chopped
2 Cups Water
1 Cinnamon Leaf
1/8 Tsp Ground Nutmeg
1/2 Tsp Vanilla
1/4 Cup Sweetened Condensed Milk
1/2 Cup Milk (optional)
In a medium pot, add water, cinnamon leaf and chocolate and bring to a boil. Reduce heat and allow to simmer for about 20 minutes
Add salt, nutmeg, vanilla, milk and condensed milk. Stir to combine.
Strain and sweeten with a little sugar if needed.
Serve and enjoy hot!
This recipe yields about 3 mugs of “Coco Tea”
Typically, you grate the chocolate but as you see here, I started but my patience got the better of me. I chose to coarsely chop the chocolate instead. The goal is to break it down so that it cooks faster.
This Jamaican beverage is known as Hot Chocolate Tea or simply Coco Tea. It tastes nothing like Swiss Miss or Nestle or whatever else you find at the grocery store. It is quite rustic, and rich. It’s also quite coarse as it does not completely dissolve, so straining is an absolutely necessary step (in my opinion) in order to fully enjoy this beverage without having to clear your throat every few sips.
Coco Tea is typically a breakfast beverage (especially around Christmas). I remember the BEST Coco Tea I’ve ever had, was at a hotel restaurant in Portland, Jamaica (a beautiful, rustic and fairly untouched part of the island located on the south coast). They refused to tell me their secret ingredient. I suppose that means I will be returning to the hotel to savour their wonderful chocolate bliss. It’s wonderful to have on a Sunday morning with a nice big traditional breakfast. But for me? It keeps me warm and comforted on cold winter nights. I’m glad I have a small stash to last me a little while.