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Cocoa Tea

by Paul Carmichael   

Traditionally this is made with just the fermented bean crushed and compressed. They come in ball or stick form. It's a really delicious Caribbean hot chocolate.



230g Dominican Republic 70% Buttons

115g Drinking Chocolate 50%

1L fresh coconut Milk

1 bay leaf, fresh

1 stick of cinnamon

1 vanilla bean, split

1 pinch salt


1. Combine chocolate buttons and drinking chocolate in a medium sized bowl.

2. In a medium pot add the remaining ingredients and simmer together for 8 minutes.

3. Strain the hot coconut milk over the chocolate and stir until melted.

4. This mix can be stored in the refrigerator and used the next day.

To Serve:
Pour hot into a mug. 

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