Mexican Cocoa Coffee Syrup

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.

Cacao is grown in Soconusco, a historic region along the southern border where heat, humidity, and time develop its depth. The result is a heavier, more structured cocoa with a naturally rich body.

Chiapas, Mexico

The cacao is prepared in small villages outside Oaxaca City, where it is toasted, peeled, and ground using methods rooted in Zapotec tradition. These techniques shape a cocoa that is savory, layered, and built with depth rather than sweetness.

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 product

Bon Brun

3-Pack: Holiday Collection

$79.00

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Bright, warm, and unmistakably seasonal.
Willamette Valley peppermint—clean and precise. Chestnut praline, rich and softly toasted. Mexican cocoa built on Cacao Barry Extra Brute with ancho chile and Mexican canela, with a heat that builds slowly and lingers. A gift that gets opened immediately and cherished daily.

Discover your flavor

Bon Brun

The Experimentation Kit

$49.00

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Built for the ritual of figuring it out.

Eight 2 oz amber glass bottles representing the full Bon Brun collection. Designed for experimentation—different coffees, different milk, different moments of the day—until one expression earns a permanent place in the routine.

Built from real culinary ingredients, each expression tastes the way it should. Vanilla is full and smooth. Maple Pecan is rich and satisfying. Mexican Cocoa brings an unmistakable warmth. The result is a collection made for experimentation without the usual misses that come from syrups built on flavorings instead of real ingredients.

The same ingredients, bottle, and presentation used throughout the full collection, scaled into a format meant to be explored slowly.

8 bottles · 2 oz each · All eight core expressions · No extracts · No artificial flavors · Finished with French sea salt

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