Monthly Archives: December 2014

Chocolate Teas


Jamaican Chocolate Tea Recipe

Chocolate Tea is the Jamaican version of what’s better known in other parts of the world as hot chocolate. This recipe uses all-natural ingredients and there’s nothing like the authentic taste of real chocolate. The smoky flavour of raw chocolate balanced with creamy sweetness is comforting to me. In Jamaica chocolate tea is usually enjoyed at breakfast time, but if your live in a cold climate it’s perfect for enjoying near a fireplace any time of day. The grated chocolate won’t dissolve completely and will separate if not stirred. So sip and stir… sip and stir. Yummy!

Jamaican Chocolate Tea


Serves 4

2 cups Water
2 cups Milk
1 Cinnamon Stick
1 Pimento Leaf (or 5 Pimento Berries)
1 pinch Ground Nutmeg
3/4 cup Raw Chocolate, grated
2 pinches Salt
1/3 cup Condensed Milk, or sweeten to taste


1. Combine water and milk in a medium-size saucepan

2. Add cinnamon stick, pimento, nutmeg and chocolate and bring to a boil, stirring for 5 minutes

3. Stir in salt and lower heat to a simmer; stir in condensed milk to sweeten

4. Remove cinnamon stick and pimento

5. Pour chocolate tea into mugs using a small strainer Enjoy!

Hot ‘N Spicy Chocolate Tea

Hot and Spicy Chocolate Tea


1 cup 2% milk
1 cup water
2 Lipton® Cup Size Tea Bag or Decaffeinated Tea Bags
1 Tbsp. chocolate syrup
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg


1. Bring milk and water just to a boil in 2-quart saucepan. Remove from heat and add Lipton® Cup Size Tea Bags. Cover and brew 2 to 5 minutes.

2. Remove Tea Bags and squeeze; stir in remaining ingredients. Sweeten as desired.

Chocolate Chai Tea

A wonderfully sweet chocolate chai. Makes your tea a little more exciting.
Chocolate Chai Tea


Servings: 4

1 cup water
2 tea bags, black
1/4 cup sugar, plus 2 tablespoons (6 tablespoons total)
1/4 cup unsweetened cocoa powder
4 cups milk
1/2 tablespoon vanilla extract
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper
couple grains salt
whipped cream (optional)


1. In a saucepan, bring water to a boil. Remove from heat; add tea bags. Cover and steep 5 minutes. Remove tea bags.

2. Stir in sugar and cocoa. Bring to a boil; reduce heat. Add milk, vanilla, spices and salt. Cook and stir over medium heat until mixture is heated through, about 5 minutes. Do not boil. Strain, if desired. Pour into warm mugs. Garnish each with whipping cream and a sprinkle of nutmeg, if desired.

Flourless Chocolate Cup Cakes with Whipped Cream and Berries


These cupcakes are super rich and gooey- you will need a fork to eat them. Enjoy!

Food Valentine's Dessert Easy


4 ounces bittersweet or dark chocolate, roughly chopped
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
11/2 teaspoons vanilla
1/2 cup unsweetened cocoa powder
2 cups fresh berries, washed and dried, plus more for garnish


1. Preheat oven to 350 degrees F.

2. First up, melt your chocolate and butter in a sauce pan until smooth. Then add the warm mixture to a bowl with the sugar and blend with a mixer until incorporated. I recommend bittersweet, but dark chocolate would be awesome too!

3. Next up, add the eggs one at a time mixing after each one.

4. Then add the vanilla and mix and the cocoa powder and mix.

5. Almost done! Put the batter into an oiled and cocoa powder dusted cupcake tin and bake at 350 F for 20 minutes or until a toothpick comes out clean.

6. Allow to cool, gently remove cupcakes and arrange whip cream and berries.

These 11 Speeches from the Last Two Centuries Changed the World

These 11 Speeches from the Last Two Centuries Changed the World

Sunday Reflections


Happy Sunday to you! It’s the last Sunday of 2014. Enjoy your day!!

Isaiah 58-11

Chocolate Honey Almond Tarts


Try this easy, chilled chocolate tart for a sweet finish to any meal!

Chocolate Honey Almond Tarts

Prep Time: 10 min
Cook Time: 10 min
Serves: 2


3 whole(s) (6 squares) chocolate graham crackers (see Tips & Techniques)
1 tablespoon(s) slivered almonds
2 tablespoon(s) unsalted butter, softened, plus extra for greasing pans
1/2 cup(s) heavy cream
1 tablespoon(s) honey
1 cup(s) (6 ounces) semisweet chocolate chips
Almond Crunch Brittle


1. Heat oven to 350°F. Butter the bottom and sides of two 4-inch-diameter round or heart-shaped springform pans. Process graham crackers and almonds in a food processor until the mixture forms fine crumbs. Add butter; pulse until incorporated. Press into bottoms of prepared pans. Bake 10 minutes, until crusts are set; let cool on a wire rack.

2. Whisk heavy cream and honey in a 2-cup glass measure until blended; microwave on high 1 to 2 minutes until mixture is simmering. Add chocolate; let stand 1 minute, then stir until mixture is smooth. Pour mixture over prepared crusts; smooth tops. Refrigerate at least 3 hours (preferably overnight).

3.Loosen tarts from sides of pans by running a knife around the edges. Remove sides of pans and transfer tarts to dessert plates. Top with pieces of Almond Crunch Brittle and serve.