Cocoa: Tobago’s Liquid Gold

Cocoa has deep roots in Tobago’s history. The island once thrived as a hub for fine cocoa production, known for its rich aroma and bold flavor.

Cocoa isn’t just a crop—it’s a cultural symbol of celebration and community.

Families still gather to ferment, dry, and roast cocoa beans, turning them into velvety chocolate and drinks that warm both body and soul.

Today, Tobago’s cocoa reminds us of the island’s resilience, tradition, and the simple joy of savoring locally grown, ethically produced ingredients.

Classic Tobagonian Hot Cocoa

Ingredients:

2 cups whole milk (or coconut milk for a tropical twist)

2 tbsp pure cocoa powder

2 tbsp brown sugar (adjust to taste)

1/4 tsp cinnamon

Pinch of nutmeg

1/2 tsp vanilla extract

Instructions:

In a saucepan, whisk together cocoa, sugar, cinnamon, nutmeg, and a small amount of milk to form a smooth paste.

Gradually add the remaining milk, stirring constantly.

Heat over medium flame until steaming but not boiling.

Remove from heat, stir in vanilla, and pour into mugs.

Optional: top with a dash of whipped cream or a sprinkle of cinnamon.