Jamaican chocolate tea

My favorite part of drinking a cup of authentic Jamaican Chocolate Tea is  the crunchy little bits of cocoa nut that settles in the bottom of the cup. I am not a chocolate lover by any stretch of the imagination. Still, there is something irresistibly decadent about sipping on a cup of steaming hot rich, creamy, chocolate tea fresh from the stove. Sweeten this chocolate delight  with condensed milk and a dash of cinnamon, ginger or Sian’s Cooking sweet spice  for a burst of added flavor.

Made from ground ripe cocoa beans.

Jamaican chocolate is 100% natural. The beans are ground and then shaped into sticks or balls. Outside the Caribbean you can purchase Jamaican chocolate from online retailers like Amazon or West Indian grocery stores.

Jamaican hot chocolate tea

Pair your Jamaican chocolate tea with a chunk of fresh hardough bread or a few ‘hard crackers’ for dipping and you will be in food heaven.  

The next time you’re craving some hot chocolate, try this concoction instead of a boring packaged mix. The fragrant aroma and the refreshing taste (yes, refreshing) of fresh chocolate mixed with nutmeg and vanilla will leave you wanting more. If you do not live in an area with a large Caribbean population chocolate sticks or balls may be hard to find. Substitute 2 TB of good quality 100% natural unsweetened chocolate or cocoa for similar results.

grating chocolate balls

If you’re like me you may wonder why we grate the chocolate before boiling. Jamaican chocolate balls are small in size but they are very compact. Because the beans are ground and then packed and dried there is much more to these little balls (sticks) than meets the eye. If you’re only making tea for 1 or 2 it’s best grate a few tablespoons from the ball than to guesstimate the amount. Below is a short video that shows how chocolate balls are made.

Chocolate Tea Recipe (Hot Chocolate the Jamaican Way)

  • 1 whole Jamaican chocolate ball (or 2 sticks)
  • ¼ C sweetened condensed milk
  • 1 qt water
  • 1 tsp cinnamon
  • ½ tsp ginger (optional)
  • ¼ tsp salt (optional)
  • *_substitute_ 1 tsp Sian’s Cooking Sweet Spice for the cinnamon and ginger
  1. If making less than 4 cups of tea Grate the desired amount of chocolate onto a plate. Stir chocolate into boiling water. Add cinnamon and ginger. Boil over med-low heat for 10 minutes. Stir in milk and taste for sweetness. Add more milk 1 TB at a time if desired.

 

 

chocolate ball
This little ball will yield 4 -5 cups of fresh, rich, all- natural Jamaican Chocolate Tea. Chocolate also appears in stick form. Sticks are a fairly common sight in Jamaican markets. Less so in US and other international locations.  

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