CBD merges with raw cacao and seductive spices.
Spiced cocoa is an exceptionally rich cocoa with a distinctive touch of spice, inspired by traditional recipes. Made with Peruvian cocoa, coconut, intense spices, and a touch of sweetness.
What does Spiced CBD Cacao taste like?
Cacao is generally more bitter than cocoa powder. It's processed at much lower temperatures than roasted cocoa and then fermented to develop its flavor. Many compare its intense flavor to that of espresso beans, with a distinctive aroma and a chocolatey note.
We combine it with coconut milk powder, low-glycemic coconut sugar, and seven unique spices, including ginger, cayenne, cinnamon, nutmeg, allspice, and cloves. The result is a smooth, chocolatey, semisweet drinking chocolate, perfect for cold fall and winter nights.
What makes Spiced CBD Cacao special?
Our Spiced CBD Cacao uses only cacao from the Andes Mountains, grown in Peruvian agricultural cooperatives, and harvested and dried using traditional methods. Five percent of all sales are donated to social and environmental equity projects.
Additionally, because cacao is processed at ultra-low temperatures, it retains a much higher nutritional profile compared to cocoa powder. Combining this with organic ginger, spices, and organic coconut (plus CBD) creates an exceptionally dense superfood beverage.
When should I take Spiced Cocoa?
Spiced Cocoa is a perfect anytime drink, but it's worth noting that cocoa is used as a stimulant, improving mood and often producing a euphoric experience. Unlike our Blue Moon Milk, this one isn't meant to be consumed right before bed and is a better addition to your morning or midday routine.
What is the history of cocoa?
The Olmecs (1500–400 BC) are believed to have been the first people to enjoy cacao by grinding the beans and adding water, spices, pepper, and herbs. However, its use in some form has been reported more recently in Ecuador, around 3430–3300 BC, approximately 1,500 years before its earliest known use in Central America and Mexico.
Throughout history, cacao has been almost universally revered as a ceremonial food and drink, sometimes worth more than gold and even used as currency. It was highly prized and often consumed only by elites during rituals or ceremonies, such as funerals or feasts. In the 16th century, cacao was introduced to the Spanish court and began to be combined with vanilla, sugar, and cinnamon. Over the following centuries, cacao has transformed into the numerous varieties we see today, from Parisian milk chocolate to the hazelnut combination in Switzerland.
Spiced Cacao captures an eclectic mix of this story. Essentially, it pays homage to its origins, using only cacao grown and harvested using traditional methods, directly from Peruvian agricultural cooperatives. The recipe also recognizes the flavors of early European influence, but without the overly sweet profiles so popular in European culinary creations. Ingredients are generally sourced from organic and fair trade suppliers, and 5% of sales go to social and environmental projects in South America, in the communities to which we owe this (and many other) fantastic recipes and inspiration.
Instructions:
Add one heaping tablespoon per 8-16 oz of dairy alternative.
The Brothers Apothecary uses exclusively hemp with a THC content of less than 0.3% and is licensed by the United States Department of Agriculture.