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Naughty Mayan Cocoa

Naughty Mayan Cocoa

Naughty Mayan Cocoa

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Sweet and slightly spicy, Mayan Cocoa captures the indulgent spirit of the season. This decadent spice blend adds spicy notes like chile, cinnamon, allspice to a base of rich Valrhona cocoa powder for a bold beverage with multiple layers of flavor. To add a boozy kick, we opted to spike our cocoa with hazelnut liqueur and horchata-flavored rum. With a bit of whipped cream on top as a garnish, the cocktail is complete. This luscious concoction is sweet and delightfully bold... and it just might tempt you into seconds.
Yields
1 servings
Naughty Mayan Cocoa

Ingredients

Directions

  1. Heat the almond milk, brown sugar and Mayan Cocoa in a small saucepan.
  2. Let it simmer for 5 minutes.
  3. Turn off and strain liquid into cocktail shaker and add Frangelico and Rumchata. 
  4. Shake until frothy and pour into cocktail mug. 
  5. Garnish with whipped cream and a dash of cinnamon. 
Naughty Mayan Cocoa

Naughty Mayan Cocoa

COOK TIME:
  1. Heat the almond milk, brown sugar and Mayan Cocoa in a small saucepan.
  2. Let it simmer for 5 minutes.
  3. Turn off and strain liquid into cocktail shaker and add Frangelico and Rumchata. 
  4. Shake until frothy and pour into cocktail mug. 
  5. Garnish with whipped cream and a dash of cinnamon. 

Naughty Mayan Cocoa

Sweet and slightly spicy, Mayan Cocoa captures the indulgent spirit of the season. This decadent spice blend adds spicy notes like chile, cinnamon, allspice to a base of rich Valrhona cocoa powder for a bold beverage with multiple layers of flavor. To add a boozy kick, we opted to spike our cocoa with hazelnut liqueur and horchata-flavored rum. With a bit of whipped cream on top as a garnish, the cocktail is complete. This luscious concoction is sweet and delightfully bold... and it just might tempt you into seconds.
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