Work Book

Write down a recipe someone special in your life shared with you. Record it here, so that it will always remain alive in this book.

Jamaican Hot Chocolate Tea by Lady P

In Jamaica, where Lady P is from, hot beverages of all kinds are usually called “tea.” So, coffee will be called “coffee tea” and some savoury seafood soups are also known as “fish tea.” In response to the workshop theme, Lady P demonstrated the making of Jamaican Hot Chocolate Tea via video (available on the Cooking Up Feminism blog). Unsweetened pieces of chocolate found in Jamaican stores are gradually melted into a cup using boiling water or milk, sweetened at the very end. Perhaps the trend of melting “hot chocolate bombs” in cups across cafes in western countries may have originated in Jamaica.

Ingredients

• 2 balls of raw Jamaican chocolate, grated

• 4 cups of water

• ½ of a whole nutmeg, grated

• ¼ tsp of salt (optional)

• 1 dried cinnamon stick or ½ tsp of ground cinnamon

• 4 tbsp of sweetened condensed milk or vegan condensed milk

Instructions

• Pour water and condensed milk in a saucepan and bring to boil at medium heat for 2 mins

• Continue stirring, and remain mindful that the mixture does not boil over

• Add the grated, raw chocolate, nutmeg, cinnamon stick or cinnamon powder and salt

• Turn the flame to medium low and allow the chocolate tea to brew for 10 mins

• Turn off the flame

• Allow the chocolate tea to steep for another 10 mins, with the lid on

• Strain, sweeten and serve with breakfast

Notes: Raw chocolate balls can be purchased at your favorite island, West Indian stores