When we set out to make our own hot cocoa mix, we knew it had to be done in a way that aligned with our values around coffee. This meant that is must be distinct and uncompromising in terms of the quality of the ingredients. We wanted a mix that would compliment our coffee in a mocha but also stand on its own. It had to be smooth with less grit than many cocoa-forward hot chocolate & drinking chocolate powders out on the market. We also wanted to stay true to our ethical standards of product sourcing ensuring that our ingredients were sustainable and supported the farmers and stewards of the land. Swiss Ms. may be a nice lady but she’s a bit too sweet for our taste and who knows where that cocoa powder comes from?

• Cocoa powder is the first ingredient, as opposed to sugar, and comes directly from our farm communities we work with in Colombia to source coffee

• We use 100% regenerative organic coconut sugar which has a lower glycemic index than other natural sweeteners and adds a nice carmel subtlety to the flavor

• The finishing touch comes from coconut milk powder which adds some sweetness but also helps to dissolve the mix in water

For a straight cocoa, we recommend whole milk heated to about 175F but you can experiment with alternative milks or just use hot water.

Tasting notes: Chocolate forward, smooth and creamy with a satisfying, subtle coconut flavor on the finish

Hipster tasting notes: A quantum experience where linear time melts into a tesseract cake of chocolate daydreams. A warm breeze of coconut essence steers the ship carrying you and your childhood hopes. Instead of docking at the Inventing Room, you find yourself at the entrance to goat yoga where the goats are made entirely of chocolate photons and the yoga is nothing more than a vibe.

200g resealable bag