St. Lucian Cocoa Tea Recipe

St. Lucian Cocoa Tea Recipe
Staff Writer
St. Lucian Cocoa Tea Recipe

Kayleigh Kulp

Although this "tea" is not steeped (technically it is more like a porridge), it is classified as such by St. Lucians because it is a hot beverage. Particularly popular on the island in the fall, when cocoa pods are readily available at markets there, the sweet, hot drink is traditionally enjoyed with hot bakes — Caribbean biscuit-like breads.


  • 2 cups water
  • 2 tablespoons ground cocoa
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • ½ cup milk
  • 1 tablespoon white flour (optional)
  • 2 tablespoons sugar


Put two cups of water on to boil and add in the grated cocoa, nutmg, and cinnamon.

Allow the mixture to boil for approximately 3 to 4 minutes. Remove from heat and add in the milk and flour (if desired) to thicken the drink. Make sure to stir continually to prevent lumps. Add sugar to taste.

Cocoa Tea Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cocoa Tea Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.