Estate Village · Spiced Chocolate Tea
Cocoa Tea
📷 Closely related photo — Photo: Vegan Feast Catering / Wikimedia Commons · CC BY 2.0
Families still make cocoa balls by grinding roasted estate beans with spices and rolling them by hand, a habit from the early 20th century, when Trinidad was among the world's top cocoa exporters.
Balls of dried, roasted cocoa are grated or dissolved into simmering milk with cinnamon, nutmeg, and bay leaf, sweetened and served hot in cups from stands near old cocoa estates around Rio Claro.
Why it's made this way: The Rio Claro area sits within Trinidad's historic cocoa belt, and cocoa tea made from estate-grown beans remains a defining rural drink of the district.
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