Trinidad Cocoa Tea Recipes

COCONUT SWEET BREAD

Steps:

• Finely grate the coconut in a blender with 1 cup of water. Strain the coconut from the water. Set the water aside.
• In a separate bowl, mix together the grated coconut, sugar and egg. Cut in the butter. Mix well. Add the Angostura bitters and mixed essence.
• Sift together the flour and baking powder. Mix in the nutmeg and cinnamon. Blend together the coconut mixture, coconut water, and flour mixture. Blend to make a soft dough.
• Add the mixed fruit, raisins, and cherries to the dough. Mix well. Pour in greased dish and bake for 350 degrees F. for about 52 minutes or until a knife inserted in the center comes out clean.
• If you want to add a glaze to the sweet bread. All you have to do is, mix a little bit of water and sugar and brush onto the bread. Return the loaf to the oven and allow to bake for another 5 minutes.

RENZ @ HOMEMADEZAGAT

Steps:

• Add water to pot along with cinnamon, nutmeg, salt, and bring to boil
• Add chocolate and stir in
• Lower heat to simmer making sure not to burn. Simmer for about 5 to 8 minutes
• Add milk
• Add sweetener to taste (I used about 1/3 cup of condensed milk)

TRINIDAD COCOA TEA

Steps:

• Combine the ingredients for the chocolate mix and store in a glass jar with a tight lid.
• To make individual servings of cocoa tea, boil 1 cup of water and add 2 tablespoons of the cocoa mix.
• Stir well and bring to a boil.
• Remove the pot from the heat.
• Add milk and heavy cream to taste.

GRENADA CACAO TEA

Steps:

• Put 3 organic cocoa balls into a pot
• Pour 5-6 cups of hot water over them and boil
• Add 1 large bay leaf
• Add 2 sticks cinnamon
• Stir for about 4 minutes
• Add the milk and simmer for about 2 minutes to allow the spices and sugars to blend.
• Strain into mugs.