Mexican Chocolate Chiapas
500 g or 1 kg
Hot pot
Mexican Chocolate Veracruz
Veracruz cacao with coffee and cinnamon
From $24.99Price shown at our last check and set by the store, not by us.
Veracruz grows cacao and coffee on the same slopes, and this blend puts both in the cup. Native cacao gives the deep chocolate body, a coffee note runs underneath it, and cinnamon brings the warmth that makes a Mexican chocolate recognizable. It is lightly sweetened, meant to dissolve into warm milk or water, and it drinks like chocolate de mesa with the volume turned down on sugar and up on roast.
Whisked hot on a dark morning when plain cocoa would taste thin.
Pick a pouch
500 g
$24.99
On the shelf now
1 kg
$31.99
On the shelf now
A serving here is a weight, not a glass. We divide the pouch by the number of servings printed on it, so the grams add up whatever size cup you drink from.
What goes into it
Cacao and coffee together
The two crops that built the region go into one pouch. Cacao holds the front of the cup and the coffee sits behind it as a dark, roasted undertone rather than as a separate drink.
Cinnamon in the warmth
Ground cinnamon runs through the blend and lifts as soon as the milk heats. It is the note that separates this from a tin of cocoa, and it carries the coffee edge instead of fighting it.
Milk or water
Built to dissolve into warm liquid either way. Milk gives you the thick chocolate de mesa cup; water lets the cacao and the roast show more plainly. Whisk steadily and let the foam climb before pouring.
Two pouch sizes
Small for the odd cold morning, large for a kitchen where the pot comes out most weeks. Keep the pouch sealed in the pantry and a few scoops stand in for grating a tablet by hand.
The other version
The other recipe we mill for this part of the kitchen. Worth a look before you settle.
Made the same way
Warmed on the stove, ladled into mugs.
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Mexican Chocolate Veracruz
Veracruz cacao ground with coffee and cinnamon, whisked into hot milk for a chocolate with a dark edge.