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.
Ingredients
Method
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
Method
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.