Mayan Coco (ounce)
Hand blended from cacao powder, demerara sugar, almonds, ancho, Ceylon cinnamon, allspice and cloves. A rich and spicy flavor with a bit of sweetness and hints of mild heat. The traditional liquid to use to make this drink is water but many fans of Mexican hot chocolate prefer using milk. In our opinion you can’t go wrong with either. Add 1 cup water (or milk) to a small sauce pan and bring to a boil, stirring in the Mayan Coco blend and then reduce the heat to low and let simmer for 2-5 minutes (stirring frequently). For an even more authentic version stir in a teaspoonful or more of masa (Mexican corn meal used to make tortillas). The key to making the perfect Mayan hot chocolate is to use a whisk and vigorously stir until a thick froth forms. Pour into a cup and serve. There is no set amount of Mayan Coco mix to use as some will prefer a bit more flavor and others a bit less. We recommend the first time you make it you use 1 tablespoon per cup of water or milk.