Boozy hot chocolate
How do you make a mug of homemade hot chocolate even better? Add booze, of course! Mezcal or very peaty scotch whisky lends a welcome kick, and there's chilli in there for a bit of heat, too
Cocoa tea
Serves 4
Easy
Prep:
Cook:
Almost like hot chocolate, this Caribbean speciality is the best tea you’ll ever taste. You'll need raw cocoa, milk and plenty of aromatic spices
Skip to ingredients
- 60g raw cocoa stickgrated
- 3 cinnamon sticks
- 4 bay leaves
- 9 cloves
- ¼ whole nutmeggrated
- 2 tsp plain flour
- 4 tbsp demerara sugar
- 180ml whole or coconut milk
Nutrition: per serving
- kcal132
- fat3g
- saturates2g
- carbs24g
- sugars22g
- fibre1g
- protein3g
- salt0.1g
Method
step 1
Put the cocoa, cinnamon, bay, cloves, nutmeg and 1 litre of water in a pan. Bring to the boil, then simmer for 25 mins. Strain the cocoa water, discard the spices and cocoa residue, then return the cocoa water to the pan.
step 2
In a separate bowl, dissolve the flour in 2½ tsp of water to create a paste, ensuring there are no lumps. Add 1 tbsp of the cocoa water, and stir in to temper the flour mixture. Add the flour mixture to the pan, then bring to the boil. Once the pan starts to come up to the boil again, whisk in the sugar and milk, then cook for a further 5-10 mins, or until thickened.
