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Mayan Mocha

The ancient Mayans revered cacao. Believed to be "food of the gods," the bitter fruit from cacao trees was used as a stimulant, natural aphrodisiac, and even in celebration to commemorate significant agreements. Unlike specialty ingredients reserved for the wealthy in some cultures, cacao was readily available to everyone and served with most meals in Mayan households. Traditional Mayan "hot chocolate" was prepared as a thick, viscous liquid and often combined with chilies, water, or honey.

Raw cacao is full of essential nutrients and is considered a superfood by many. Aside from its energizing properties, cacao is rich in antioxidants, iron, magnesium, calcium, and supports the natural development of serotonin (those mood-boosting, stress-reducing "feel good" chemicals released in the brain), among other scientifically supported benefits. 

The recipe below is an homage to our Mexican ancestors and features organic espresso, raw cacao, warming spices, and our Homemade Almond Date Milk for a nourishing elixir to add to rotation. 




Mayan Mocha  

Makes 1 Serving


  • Espresso machine (sub any concentrated brewing method)

  • Electric milk frother or a simple pot and wooden spoon

  • Measuring cup and spoons.


  • 2 oz espresso

  • 6 oz milk of choice

  • 1 tbsp raw cacao powder

  • 1 tsp raw honey or sweetener of choice

  • 1/8 tsp nutmeg

  • 1/8 tsp cinnamon

  • Small pinch of cayenne or arbor Chile de Árbol

  • Optional small pinch of salt


  1. Combine brewed espresso, milk, spices, and sweetener in your milk frother or small pot.

  2. Blend or lightly stir over medium heat until warm.

  3. Pour into your favorite mug and enjoy.

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