Jamaican hot chocolate
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 chocolate balls
- 3 cups of water
- plant based milk to taste (coconut milk, almond milk depending on how creamy you want it, see notes)
- ยฝ tsp of fresh nutmeg (grated, use less if you don't care for too much nutmeg see notes)
- 1-2 cinnamon sticks (or leaves (use 2) if you have them )
- Vegan condensed milk sweeten to taste
- 2 tbsp of coconut sugar (optional)
Method
- Grate both of the roasted chocolate balls into a fine powder on a plate.
- Also grate the nutmeg and combine with the chocolate
- Bring a saucepan of water along with the cinnamon stick/leaves to the boil.
- Once the water has boiled, add the chocolate and reduce the heat to medium/low and simmer for 10 minutes.
- Stir in the almond or coconut milk to taste and simmer for about 5 minutes.
- Once the tea is ready use a slotted spoon to discard the cinnamon stick/leaves
- Sweeten to taste with the vegan condensed milk (add additional coconut sugar and nutmeg if required)
- Strain and pour the chocolate into a cup and serve