Let’s stray just a little from the typical hot cocoa tea we enjoy throughout the Caribbean and give it a festive twist with the addition of sorrel. Cocoa tea has always been a staple in our kitchens, especially for breakfast, and growing up in Guaracara, Trinidad, it was something we looked forward to on cooler mornings. While mommy didn’t make this version with sorrel, I can say without hesitation that it’s a welcome addition that works beautifully.
For those unfamiliar, cocoa tea isn’t hot chocolate as many outside the Caribbean know it. This is the real thing made with grated pure cocoa, whole spices, and milk gently simmered to pull out layers of flavor. By adding dried sorrel calyces from the Hibiscus sabdariffa plant, also known as roselle or flor de Jamaica, you introduce a subtle tartness and floral note that pairs surprisingly well with the richness of the cocoa and cream. It also gives the drink a slightly deeper color and a holiday feel, making it perfect for Christmas mornings or any time you want something a bit special.
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The process starts low and slow, which is key. You bring the milk up gently, never rushing it, and then layer in the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, and the dried sorrel pods. As everything simmers, the kitchen fills with that unmistakable cocoa tea aroma that feels like home. Heavy cream is added for body and richness, though coconut milk or evaporated milk works just as well if that’s what you have on hand.
While the tea does its thing, I like to whip some cream with a touch of pure maple syrup (adding that Canadian element to the final drink) until it holds its shape. This isn’t traditional, but it adds a luxurious finish that makes this version feel festive without being over the top. Once the cocoa is grated into the pot and sweetened with raw cane sugar and honey, the tea is allowed to simmer just a bit longer so everything comes together properly.
Straining at the end is important. You want all that flavor without bits of spice or sorrel floating around. What you’re left with is a smooth, deeply flavored cocoa tea that still feels traditional but carries a gentle holiday twist. In the Caribbean, this is still very much a breakfast drink, often enjoyed in our household with hot Sada Roti off the tawa, slapped with a layer of Irish butter.
If you’re already a fan of cocoa tea, this version is a nice way to switch things up without losing the soul of the drink. And if you’re new to it, this is a great introduction to why cocoa tea holds such a special place in Caribbean kitchens.
INGREDIENT GUIDE
Milk This forms the base of the cocoa tea and carries all the spice flavors.
Cinnamon Stick Adds warmth and depth to the drink.
Bay Leaves A classic cocoa tea ingredient that brings subtle herbal notes.
Cardamom Contributes light citrusy warmth and fragrance.
Cloves Adds bold spice and aroma.
Nutmeg A traditional Caribbean flavor that enhances cocoa and dairy.
Ginger Brings gentle heat and balance.
Sorrel Pods Adds tartness, color, and a festive character to the drink.
Heavy Cream
Increases richness and body.
Whipping Cream Used as a topping for a creamy finish.
Pure Maple Syrup Lightly sweetens the whipped cream.
Pure Cocoa The heart of traditional cocoa tea.
Raw Cane Sugar Adds sweetness with a mild molasses note.
Honey Rounds out the sweetness and smooths the finish.
COOKING NOTES FROM THE KITCHEN
Keep the heat low throughout to prevent scorching the milk.
Dried sorrel pods vary in strength, so start with four if you prefer a milder flavor.
Freshly grated cocoa gives the best flavor and aroma.
Coconut milk or evaporated milk can replace the heavy cream if preferred.
Always strain before serving for a smooth, refined drink.
SHOPPING MADE EASY
Dried sorrel pods are commonly found in Caribbean or Latin grocery stores, especially around Christmas.
Pure cocoa is often sold as cocoa balls or blocks in Caribbean markets.
Whole spices can usually be found in the international aisle or bulk spice section.
Raw cane sugar may be labeled as turbinado or demerara sugar.
Festive Sorrel Infused Cocoa Tea (hot cocoa)
Ingredients
- 5 cups milk
- 1 cinnamon stick
- 2 bay leaves
- 2 cardamom pods
- 2 whole cloves
- 1/2 teaspoon nutmeg grated
- 2 slices ginger
- 4 sorrel 4–6 pods dried
- 1 cup heavy cream
- 1 cup whipping cream
- 1 1/2 tablespoon pure maple syrup
- 3 tablespoon 3–4 pure cocoa grated
- 1/2 cup raw cane sugar
- 2 tablespoon honey
Instructions
- Place the milk into a saucepan over low heat and bring to a gentle simmer at about 180°F (82°C).
- Add the cinnamon stick, bay leaves, cardamom, cloves, ginger, nutmeg, dried sorrel pods, and heavy cream. Stir well and return to a gentle simmer.
- Allow the mixture to simmer for 6 minutes, keeping the heat low.
- While the tea simmers, whip the whipping cream with the maple syrup until it holds stiff peaks. Set aside.
- Grate in the cocoa, then add the raw cane sugar and honey. Stir well and continue simmering for another 5 minutes.
- Strain the cocoa tea to remove the spices and sorrel.
- Serve hot, topped with whipped cream (optional) for a more elegant touch.
Notes
FREQUENTLY ASKED QUESTIONS
Can I make cocoa tea without sorrel?Yes, omit the sorrel for a classic cocoa tea. What is the difference between cocoa tea and hot chocolate?
Cocoa tea uses grated pure cocoa and whole spices, while hot chocolate usually relies on cocoa powder or chocolate. Can this be made dairy-free?
Yes, coconut milk works very well as a substitute. Is cocoa tea traditionally a breakfast drink?
Yes, in the Caribbean it is commonly enjoyed with breakfast. However, being based in Canada, it’s the norm in my family to have some on those cold wintery evenings when you settle down to relax before heading to bed.
