Caribbean Chilli Chocolate Tea Recipe

A modern twist on the traditional infamous chocolate tea recipe. This version is very spicy courtesy of the use of a fresh scotch bonnet, which gives the drink a nice little kick to it. Perfect for anyone who likes chocolate infused with chilli.

**Are you looking for some exclusive Caribbean recipes for Christmas? If so, don't forget to check out my seasonal e-book entitled "The Caribbean Holiday Recipe Cookbook" - Purchase your copy today**

There is hot chocolate and then there is chocolate tea aka cocoa tea. The chocolate tea from the islands is on its own level.

It is more dense and heavier than regular hot chocolate because it is made from raw cocoa beans that have been roasted and crushed into balls or sticks.

It's not actually tea at all, it's simply how hot chocolate is referred to in the islands. One thing for sure is that you cannot yield this unique tasting hot chocolate from cacao powder.

It has this unique oil slick which rests on the top, that's when you know it's the real deal.

Chocolate tea and scotch bonnet

To make traditional chocolate tea, you need chocolate balls/sticks. Living in the dispora makes it very difficult to obtain.

I usually stock up when I'm visiting the Caribbean because it is so difficult and/or too expensive to buy in the UK.

My family like to drink cocoa tea during the winter months, especially near or on Christmas day along with our national dish Ackee and Saltfish.

Because the cocoa balls/sticks are such a commodity I couldn't risk messing this recipe up. 

My family love chocolate and chilli, we LOVE hot/spicy food so when I asked them if they would like a spicier version our chocolate tea they embraced the idea.

Adding a fresh scotch bonnet is a true game changer for anyone who likes heat. If you don't care for any spiciness or cannot handle it then simply sit this recipe out.

This isn't a recipe with extreme levels of heat because only ONE scotch bonnet pepper is used. 

I start to add the heat by pricking the scotch bonnet, so it slowly releases the heat as it simmers after about 5 minutes I slice the scotch bonnet in half to expose the membrane (that;s where the heat is)

This allows the heat level to be abit more intense, if you what a little kick of pepper then I sugguest just pricking the scotch bonnet and not going any further.

The usual spices are added to the tea, I use cinnamon sticks as cinnamon leaves are virtually unobtained in these neck of the woods, fresh nutmeg and water.

Some people only make there tea with water and no milk, while others add milk. I personally prefer to add a small amount of plant based milk to mine.

However you can serve yours without or without milk and I also like to sweeten mine as per tradition with condensed milk, mine being vegan condensed milk of course.

The steps

• Grate both of the chocolate balls/sticks and then combine with the nutmeg.
• Add the 3 cups of water to a medium sized saucepan and bring to the boil.
• Add the cinnamon stick(s), scotch bonnet (use a fork to prick holes in the skin before adding it) and grated chocolate then reduce to a low simmer for 5 minutes.

• After 5 minutes remove the scotch bonnet and slice it in half so that the membrane/seeds are exposed then return it to the saucepan. This is an optional step for those who want really extra spicy chocolate tea.
• Add the almond milk according to your preference and continue to simmer for another 3-5 minutes (depending on how much heat you want from the scotch bonnet).

• Use a slotted spoon to remove the cinnamon stick(s) and scotch bonnet.
• Sweeten the tea with vegan condensed milk.
• Use a fine mesh strainer to strain off the tea in individual cups or another saucepan and serve.

Notes and tips

• If you don't want to use a fresh scotch bonnet, you can use my powdered version instead and you will need about ¼ teaspoon instead.
• Both chocolate balls and sticks are dissolvable so if you don't feel like grating them you can simply add them to the saucepan of hot water and let it dissolve instead.
• It is normal for the chocolate to destabilize, just give it a stir.
• Always do a taste test, as you may want to adjust prior to serving.
• You can add the condensed milk during or after the tea is ready, it's just a matter of preference.
• Feel free to use another plant based milk, you can use Coconut Milk or Even Cashew Milk instead.
• The amount of milk you use is up to you, if you don't want to use any milk then add more water instead.

More drinks recipes to try

• Mauby Drink
• Jamaican Hot Chocolate
• Almond Latte
• Iced Cerasee Tea
• Guinep Juice
• Guava Juice Recipe
• Tamarind Juice
• Soursop Punch

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**