Festive Sorrel Infused Cocoa Tea (hot cocoa)
A rich Caribbean cocoa tea (aka chocolate tea) infused with dried sorrel, warm spices, and pure grated cocoa for a festive holiday twist that’s perfect for breakfast or special mornings.
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.
Tried this recipe?Let us know how it was!