Caribbean Chili Chocolate Tea Recipe
4 standard portions
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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 (or sticks)
- ยฝ tsp fresh nutmeg ((1g) grated)
- 3 cups water ((710ml))
- 1-2 cinnamon sticks (or cinnamon leaves if you have them)
- 1 scotch bonnet ( or 1/4 tsp of my powdered scotch bonnet instead)
- almond milk to taste
- vegan condensed milk to taste
Method
- Grate both of the chocolate balls/sticks and then combine with the nutmeg.
- Add the 3 cups of water to a medium sized saucepan and bring to the boil.
- Add the cinnamon stick(s), scotch bonnet (use a fork to prick holes in the skin before adding it) and grated chocolate then reduce to a low simmer for 5 minutes.
- After 5 minutes remove the scotch bonnet and slice it in half so that the membrane/seeds are exposed then return it to the saucepan. This is an optional step for those who want really extra spicy chocolate tea.
- Add the almond milk according to your preference and continue to simmer for another 3-5 minutes (depending on how much heat you want from the scotch bonnet).
- Use a slotted spoon to remove the cinnamon stick(s) and scotch bonnet.
- Sweeten the tea with vegan condensed milk.
- Use a fine mesh strainer to strain off the tea in individual cups or another saucepan and serve.