If you want to make this authentic, add rum

Published on Roads & Kingdoms on 24th July 2015:

Kim Russell pouring out cocoa tea

“It’s rudimentary but it works,” Kim Russell shouts over the whirr of a vacuum cleaner as he slowly pushes the freshly ground cocoa beans down a shoot.

“And it costs a lot less than the industrial winnower. You need to do it a couple of times to get all the shells out, but it’s much quicker than by hand.”

There are probably not many vacuum cleaners involved in the making of a cup of hot cocoa, but this is what happens at Crayfish Bay, an organic cocoa farm on the Caribbean island of Grenada.

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