Oaxacan Spice

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On some days you just need a little extra celebration and motivation, and this enhanced ceremonial cacao elevates you quickly as our blend of cinnamon, cardamom, ginger, and cayenn e get your circulation pulsing. The spices are warming and quicken the effect of the cacao, making it a cold weather favorite, but we'll happily drink this one even when it's warm out. Ancient peoples of Central & South America loved drinking their chocolate hot and spicy rather than sugary. This is a modern interpretation of ancient Mayan drinking chocolate honoring our Zapotec elder Maria. She taught us the time-honored ways of chocolate making in Oaxaca by roasting cacao beans over on open fire on a clay comal, carefully hand peeling the cacao beans, and then grinding the cacao with spices on a metate (hand stone grinder). Through this special cacao, we give gratitude to the roots of cacao ceremony. Show more