Cocoa Tea Chronicles

Every Sunday, our ritual in my household would be cocoa tea and home made bread or bakes with whatever filling we may desire, once available of course.
I loveeeeeeee Cocoa tea, the grease, the taste, the flavor of spices and most of the all the after effect- sweating.
Most people, not all, can make Cocoa tea very well, some might be thin, others too thick, or not enough milk; whatever it is, there are few people who can make a good cup of Cocoa tea.

I like to class myself in that bracket. 

Here are some simple steps in making a good cup of Cocoa tea, Grenadian style.

Ingredients:  Serve hot
1-2 cocoa balls
1 bay leaf (optional)
pinch of salt
1/2 cup evaporated milk
1 heap TBSP flour (for thickness)
1- 1 1/2 cups of water 

1. Fill pot with 2 cups of water, bring to a boil. 
2. Add salt, bay leaf and cocoa balls. (cocoa balls will dissolve)
3. Fill cup with 1 or 1 1/2 cups of water, add flour. Mix gradually to avoid lump, ensure flour is dissolved in water. 
4. Pour into pot containing dissolved cocoa and add salt.
5. Watch pot as cocoa mixture may over flow if not given attention. Put on low heat.
6. Add evaporated milk, stir and leave to boil on a low fire for 10 mins.
7. Remove and sweeten with brown sugar.
8. Strain liquid into cup.


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