A look into the story behind a favorite Caribbean fall beverage
Forget the Hurricane or Rum Runner. A cup of hot cocoa may not be the first drink you hanker for on a Caribbean vacation, but you might change your mind in St. Lucia.
St. Lucians began drinking cocoa tea, a traditional spiced breakfast treat, shortly after the British abolished slavery on Saint Lucia in 1833. The island’s west coast town of Soufriere, near the iconic pair of Piton mountains, was home of a number of small, productive sugar, coffee, and cocoa estates. Tea leaves were hard to come by, but cocoa tea, technically more like a porridge than a tea, was a cheap and accessible snack. It’s been a local delicacy ever since. Continue reading