Spiced Cocoa

This is real drinking chocolate with a low, warming ember of heat: unsweetened cocoa blended with Ceylon cinnamon, ginger, green cardamom, and a whisper of cayenne. It is not a sugary mix, so you sweeten it your own way. Whisk a spoonful into hot milk for a spiced hot chocolate, stir it into coffee, or fold it into brownie, cake, and cookie batter for a deeper, spiced-chocolate note.

Because there is no sugar, you control the sweetness with honey, sugar, or maple, and the richness with the milk you choose. Whole milk or oat milk gives that silkier, European-style cup. The cayenne sits in the background as gentle warmth, not fire, so the spice reads as cozy rather than hot. We blend the spices fresh with cocoa in small batches in Portland.

Ingredients: Cocoa Powder, Ceylon Cinnamon, Ginger, Green Cardamom Seeds, Cayenne Pepper. No salt, no sugar, no preservatives. Naturally gluten-free and vegan.

Is it sweet?
No. This is unsweetened, more like a rich baking cocoa than a ready-made hot chocolate mix. That is the point: you sweeten it to your own taste with honey, sugar, or maple syrup, so it never turns cloying and works in baking as easily as in a mug.

How do I make a cup of hot chocolate with it?
Whisk one to two teaspoons into a mug of hot milk, then sweeten to taste. For a thicker, European-style cup, use whole or oat milk and let it warm gently while you whisk. A pinch more cocoa makes it richer, a splash of hot water makes it lighter.

Is it spicy-hot?
Gently warming, not fiery. The cayenne is a background note that adds depth and a soft glow at the finish, balanced by sweet cinnamon and cardamom. If you love a stronger kick, it takes an extra pinch of your own cayenne well.

Does it work for baking?
Yes, that is one of its best uses. Fold it into brownie, cake, or cookie batter, or dust it over oatmeal and lattes, wherever you want a spiced chocolate note. Remember it is unsweetened, so keep the recipe's sugar as written.