Our organic spiced cacao powder is made locally in Northern NSW using a fine blend of organic cardamom, ginger and cloves with organic cacao and coconut sugar – add a little Balinese sea salt and you have it.

It is perfect for making a spicy hot chocolate or to use when baking cakes, muffins or biscuits.

Instructions:

Warm a combination of half milk (almond, coconut, soy or dairy) and half water. Be careful not to boil. When the liquid is at a medium temperature, add the organic spiced cacao blend and mix well. Keep on the heat for a further 30 seconds to a minute, being careful not to burn the milk. Drink hot and enjoy.

History:

Combining cacao (chocolate) with warming spices such as chilli, cardamon or ginger originated from the Mayan and Aztec cultures many years ago and was passed down as a tradition to modern day Latin countries. These days, chocolatiers around the globe are producing and selling spice infused chocolate bars.