In the West Indies it seems any hot drink can pass for tea. Coffee tea, cocoa tea… John even calls mulled wine “wine tea” which I find hilarious! =)
Anyway, here’s a lush cocoa tea that has corn starch in it making it thicker than normal chocolate, but if you don’t like it thick you can leave it out.
- 1/2 cup grated local cocoa stick (or 1/4 cup cocoa powder)
- 2 cups water
- 1 cup cream or milk
- Sugar to sweeten
- Bay leaf
- (1 Tablespoon cornstarch)
- Put water to boil with cinnamon and bay leaf. Boil for about 15 mins.
- Grate cocoa stick and add to the boiling water; boil for another 10 mins.
- Add cream (or milk).
- Sweeten to taste.
- (Mix the cornstarch with water and add slowly to the boiling mixture, stirring all the time.)
- Add vanilla.
- Strain and serve.
- Add whipped cream and flaked chocolate to make it extra yummy.
And here’s another example of something I never thought I’d like to try as the combination sounded downright vile to me. What? Guinness and milk?? Well, go ahead and try it and let me know what you think about this little Caribbean punch…
- 4 bottles of Guinness
- 1 cup milk
- 1 tbsp vanilla essence
- 1 pinch of allspice
- 0,5 tsp grated nutmeg
- 397g sweetened condensed milk, or to taste
- Combine the first four ingredients in a big bowl. (It foams and takes more space than you might think!)
- Add the sweetened condensed milk little by little, until it is to you desired sweetness.
I’m not much of an umbrella drink kinda person, but I can never resist a glass of chilled rum punch. It tastes better the longer it gets to set, so make it in advance and allow all the flavours to intermingle until they’re ready to seduce your tastebuds.
For extra umph – add a tiny touch of hot chilli powder… =)
- 1 cup fresh lime
- 2 cups brown sugar
- 3 cups spiced rum (my favourite, bnut you can use any kind of rum you like really)
- 4 cups water or tropical fruit juice (use less sugar if using fruit juice)
- Freshly grated nutmeg
- angostura bitter
- crushed ice
- Mix all ingredients in a bowl and chill.
- Serve in over crushed ice glasses and finish up each drink with a few dashes of bitters, nutmeg, (chilli), lime slice, orange or pineapple and the traditional cherry on top.
A Sorrel is a Caribbean drink made from Roselle, not from the spinachy sorrel leaves as I first thought… =) For many people this is a Christmas drink, but if you ask me you can drink it whenever you fancy a drink with a zing.
- 4 packs of dried or freshly picked sorrel
- 4 chunks of fresh ginger
- a bottle of pimentos
- 2lb bag of sugar
- a large pot of water
- Boil water with sorrel and small pieces of ginger – mix occasionally – until water turns red.
- Take pot off cooker, cover it and allow to brew over night.
- Using a strainer, pour liquid into pitcher or bottle making sure no sediments are let through.
- Sweeten to taste with sugar and add pimentos for spice.
- Drink hot as tea or chilled in a glass.