~497 cal · 13g protein · 76g carbs · 18g fat (estimated, per serving)
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Cup of spiced cocoa tea with fried bakes
🇬🇩 St. George's
Grenada, the Spice Isle, drinks its chocolate at breakfast: balls of local roasted cocoa are grated and simmered with cinnamon, bay, and nutmeg into cocoa tea, thickened and sweetened with milk. Alongside come fried bakes — puffy golden dough — to dip into the spiced, chocolatey cup.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1/2 cup local cocoa (grated) or cocoa powder
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1 stick cinnamon
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1 bay leaf
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1/4 tsp nutmeg
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2 cups milk
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2 cups flour (for the bakes)
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1/4 cup sugar
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2 tsp baking powder
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3 cups neutral oil, for frying
Instructions
1
Simmer the cocoa with water, cinnamon, bay, and nutmeg for 10 minutes until deeply fragrant.
2
Add the milk and sugar and heat through (do not boil hard), then strain into cups.
3
For the bakes, mix the flour, baking powder, sugar, and water into a soft dough and shape into rounds.
4
Fry the bakes in hot oil until puffed and golden, and serve hot with the cocoa tea for dipping.
Grenadian Spice Isle tradition.
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🌏 While it simmers — know your destination
📍
St. George's. A spice-port capital that cooks the national oil down.
🗺️
Grenada. The Spice Isle, where the national pot cooks down in coconut.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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