Jamaican Spiced Mocha

My grandparents were coffee farmers and would grow coffee for sale to coffee processing plants; so it's no surprise that coffee would become a family favorite. Here's a Jamaican recipe to warm up the cold Fall/Winter mornings.

Serves 4

Ingredients 

 2 cups freshly brewed strong Blue Mountain Coffee (or any Jamaican coffee brew of your choice)
1 square Unsweetened Baking Chocolate, chopped
4-5 tbsp condensed milk
1-2 tbsp sugar (sweeten to taste)
1 tsp. ground cinnamon
1-1/2 tsp. Vanilla
1/4 cup whip cream pinch of nutmeg
 *pinch of salt
* drop of peppermint essence or pumpkin spice
   for that holiday sensation

Method

1. Mix coffee and chocolate in heavy saucepan; cook on very low heat until chocolate is melted and mixture is well blended, stirring constantly with wire whisk. 
2. Stir in sugar, cinnamon, nutmeg & salt. Bring to boil on medium heat; cook until sugar is dissolved, stirring constantly. Gradually add milk and vanilla, stirring until well blended. Cook until heated through, stirring occasionally. 
3. Pour into 4 large cups or mugs. Top with whipped cream. Garnish with a light sprinkling of additional cinnamon, nutmeg or chocolate, if desired.

Happy Nyaamings! Leave a comment if you tried this recipe.

Jamaican Sorrel-Country Style

Ingredients

Serves 4

2 lbs Sorrel fruit

2 lbs of ginger

5 tbsp sugar

3 litres of water

2 tbsp. White Rum (e.g. Wray & Nephew Overproof)

Additional spices

 1 tsp cloves

 5-10 whole pimento seeds

 1/3 cup raw/uncooked white rice grains (Helps with fermentation and flavour)

 1 tbsp orange peel

 1 tbsp lemon peel

 Optional alcohol

 Wine

 Sherry

 Rum

Method

1.       Grate the ginger.

2.       Add the ginger, sorrel and water to a pot and rapidly bring to the boil.

3.       Add your preferred combination of additional ingredients (except rice grains) to the mixture. You will probably need to experiment with these ingredients until you find the combination which is perfect for you.

4.       Allow the mixture to boil for 10 minutes.

5.       Take the mixture off the heat. Leave out to cool at room temperature

6.       Once cool, pour mixture over rice grains and place in the fridge for 24 hours or longer. The longer the drink ferments is the richer the flavour you’ll get.

7.       After 24 hours, take the mixture out of the fridge and strain.

8.        Stir in the sugar and rum (the rum helps to preserve the drink). If you wish you can add some wine, sherry or additional rum at this stage.

Serve with ice.