Our Mexican Mocha Cannabis Milk is built on an ancient tradition that finds its origins in pre-columbian times, with roots in Aztec, Inca and Mayan cultures. “Chocolate was not eaten, it was drunk until well after the Spanish arrived,” says chocolate expert Clay Gordon, author of Discover Chocolate. Evidence suggests that the cacao tree was cultivated by those early cultures, and that ground cacao beans were mixed into a chocolate drink. Its bitter flavor was masked by native herbs and spices until the addition of sugar, which was introduced by the Europeans.
We use our proprietary organic spice blend of Cinnamon, Nutmeg, and Cayenne Pepper in combination with that Peruvian Chocolate we referenced previously. And, out of respect for both health and history, we don’t use traditional sugar. Xylitol is a naturally-derived sugar that is low-calorie, has a low glycolic index, and kills the bacteria in your mouth that causes tooth decay as well as other systemic diseases. All this is steeped and brewed together to create a chocolate -based drink that you have to taste to believe!