Name: Mexican Cocoa
Brand: Bon Brun
SKU: BB-MEX-14
Price: 36.00 USD
Availability: OutOfStock

Mexican cocoa

Mexican cocao, ancho chile, canela, clove, piloncillo

Mexican Cocoa: Decadent and Memorable

in their words

"You got different things at the beginning and the end. I went through a whole journey in one drink."

— Emily C. | Flight Attendant, North Carolina

"A 10 out of 10."

— Emily H. | Chemist, Washington

"We'd just been to Mexico. I recognized it immediately — that's exactly the flavor."

- Jane | Former Barista, Atlanta

warmth of mexican culture in your coffee

Built from traditional 100% ceremonial cocao.

Clove is immediately apparent, setting a warm, structured opening. The cocoa itself is dense and savory, with a buttery body that carries through the middle, reflecting both fermented and washed cacao.

Ancho and canela introduce a subtle heat that builds slowly, staying controlled and balanced through the finish.

The result is deep, grounded, and composed—rich at the center, with warmth that lingers without ever becoming sweet.

Ingredients

Organic cane sugar, filtered water, organic invert cane syrup, 100% Mexican cacao, organic cacao nibs, French grey sea salt, malted barley, organic gum acacia, whole ancho chile, organic Ceylon cinnamon, organic sunflower lecithin, whole Madagascar vanilla bean, organic ground cinnamon, potassium sorbate, organic cloves, malic acid.

About our organic Ingredients Why we use malted barley About high-acyl gellan gum & gum acacia Why we use potassium sorbate Why we finish with French sea salt

Mitla cacao is grown in Chiapas near Soconusco, one of Mexico’s historic cacao-growing regions. After harvest, the beans are fermented and dried before continuing west to Oaxaca for preparation.

Chiapas, Mexico

In the eastern Oaxaca Valley, a Zapotec community toasts, peels, and grinds the cacao in small batches. The finished 100% cacao paste retains a rich, earthy character and the depth of the whole cacao bean.

Oaxaca, Mexico

Recipe

Spiced Cocoa

Warm spice and cocoa upfront, then a smoother chocolate finish.

1 double espresso
1 oz Mexican Cocoa
4 oz milk (oat or dairy)
Pinch cinnamon or chili (optional)

Heat milk with a small pinch of cinnamon.
Add syrup to a warm cup. Pour espresso over it and stir.
Add the hot milk and gently combine.
Let it settle for 2 minutes. The spice softens and the cocoa becomes more rounded.

Featured Collection

Bon Brun

The Holiday Collection

$109.00

(0.0)

A three-bottle holiday coffee syrup collection for the home espresso bar, shaped by winter rituals. Chestnut Praline combines French chestnut purée, Madagascar vanilla bean, dark caramel and warm spice; Peppermint steeps organic peppermint leaf from Oregon’s Willamette Valley with pale malt and white pepper for a clean, cooling finish; Mexican Cocoa blends ceremonial cacao from Mexico, cacao nibs, canela, ancho chile and clove. Nostalgic, but quieter, darker and more refined.

Each three-bottle collection arrives in a premium magnetic brown presentation box with gold detailing. Every order also includes a complimentary gift bag with three custom gold pour spouts designed for thicker syrup, a small dish of French gray sea salt, and one sample of your choosing.

3 bottles · 14 oz each · No extracts · No artificial or "natural" flavors · Finished with French sea salt