CACOCO Spicy Dark Drinking Chocolate is a Mexican-style hot chocolate with real habanero heat layered into 70% fair-trade cacao. Coconut sugar instead of refined sugar, reishi mushroom for an adaptogen lift, and no dairy. Hot in a mug, iced in summer, or whisked into a mole sauce, this is spicy hot chocolate the way it tasted before milk and sugar dominated the recipe.

A Mexican-style spicy hot chocolate mix

3,000 years of cacao + chile heritage

Cacao and chili have been blended in Mesoamerica for over 3,000 years. The original drinking chocolate, before Europeans added sugar and milk, was bitter, spicy, and slightly bracing.

Why habanero (not chipotle)

CACOCO Spicy is the closest modern interpretation: 70% cacao for real chocolate depth, habanero for a clean, building heat that arrives after the sip rather than at the front, and reishi mushroom as a quiet adaptogen carrier. If "spicy chocolate" you've tried before was sweet milk chocolate with a token chili dusting, this is a different category of drink.

How spicy is it — habanero on the Scoville scale

Habanero peppers register between roughly 100,000 and 350,000 units on the Scoville scale — hotter than jalapeño (2,500-8,000 SHU) or serrano (10,000-25,000 SHU), and about a tenth as hot as a Carolina Reaper. In this drinking chocolate, the habanero is measured, dried, and layered into 70% heirloom cacao so it reads as heat rather than as a raw pepper hit. We call it a perceived heat of 6/10: aggressive for a drinking chocolate, comfortable for anyone who orders medium-hot in a restaurant. The heat arrives 5 to 10 seconds after the sip, builds slowly, and clears cleanly. It doesn't fight the cacao. If you drink medium-hot salsa without needing water, you'll finish a mug of this without breaking a sweat.

Ingredients — habanero, reishi, heirloom cacao

Ingredients: Cacao*†, Cacao Butter*†, Coconut Sugar*, Reishi Extract*, Habanero (*Organic, †Fair Trade Certified™)
Cacao content: 70%.
Sizes: 7.05 oz pyramid box ($16.99), case of 8 ($122.00).
Free from: dairy, gluten, soy, refined sugar.
Certifications: USDA Organic, Fair-Trade Certified, vegan.
Format: ground stone-pressed cacao discs, dissolves in hot water or plant milk.

Habanero

Dried, measured habanero folded into cacao so the heat lands as flavor, not burn.

Reishi mushroom

A measured dose of reishi extract per serving — savory, slightly bitter, quiet enough to taste as depth.

70% heirloom cacao

Fair-trade stone-pressed cacao at 70% by weight. Chocolate first, sweetener second.

Coconut sugar

Organic, unrefined. Low base sweetness — you adjust up, not down.

How to make spicy hot chocolate at home

Classic Mexican-style

Classic hot: 2 tablespoons CACOCO Spicy + 1 cup hot water or warm plant milk. Whisk vigorously or use a frother.

Iced spicy mocha

Iced: dissolve in a small amount of hot water first, then pour over ice and milk alternative. Heat carries through cold.

Mole sauce base

Mexican mole shortcut: melt into a savory pan sauce for chicken or roasted vegetables. The habanero is already in.

Cocktail base

Cocktail base: mixes with mezcal or aged rum for a spicy-chocolate cocktail.

Adaptogen ritual

Adaptogen ritual: the reishi makes this a candidate for an evening drink, since reishi traditionally supports rest rather than stimulation.

How it compares to Lindt Chili, Olive & Sinclair, Taza Chipotle

The most common spicy chocolates on the U.S. market are bars: Lindt Excellence Chili, Olive & Sinclair's Habanero Pepper Chocolate, Taza Chipotle Chili. Those are 50-70% cacao solid bars with dried chili blended into the temper. They're eaten a square at a time. This is a different category — a stone-ground drinking chocolate mix, sold in a 7.05 oz pyramid box, designed to whisk into hot water or plant milk for a cup of drinking chocolate. The habanero content is calibrated for the volume of liquid rather than for a bite-sized bar, so the heat curve is different: slower onset, longer finish, more warming than surprising. The other differentiator is reishi — the adaptogen angle. Bar-format spicy chocolates are dessert. This is closer to a ritual drink: warming spice, adaptogen carrier, drinkable heat. That's why we position it against Mesoamerican-style drinking chocolate traditions rather than against the flavored-bar shelf.

Nutrition facts & allergens

Per 3-tbsp serving	Amount
Calories	TBD
Total fat	TBD
Saturated fat	TBD
Carbohydrates	TBD
Added sugar	TBD
Protein	TBD
Iron	TBD

Contains: coconut. Made in a facility that handles tree nuts. Free of dairy, gluten, soy, refined sugar.

Frequently asked questions

What is spicy hot chocolate?

Spicy hot chocolate is a hot drinking chocolate made with chili pepper, traditionally a Mexican-style preparation traced back to pre-Columbian Mesoamerica. CACOCO Spicy uses habanero in 70% fair-trade cacao, with no dairy and no refined sugar.

Is Mexican hot chocolate spicy?

Traditional Mexican hot chocolate is warm-spiced, usually with cinnamon, and sometimes with chili. Modern commercial Mexican hot chocolate (such as Abuelita and Ibarra) is sweet and cinnamon-forward but not actually chili-hot. CACOCO Spicy is closer to the original Mesoamerican format where chili is a real flavor, not a label.

How to make spicy hot chocolate?

Whisk 2 tablespoons of CACOCO Spicy into 1 cup of hot water or warm plant milk. Sweeten to taste; we keep ours at a low base sweetness so you can adjust. Optional: pinch of cinnamon, dash of vanilla, splash of vanilla extract.

What makes CACOCO Spicy different from other Mexican hot chocolate?

Three things. The cacao is 70% (most Mexican-style cocoa mixes are 20 to 40% with the rest being sugar and milk solids). The heat is real (habanero, not just dusted chili). And it includes reishi mushroom, a traditional adaptogen, which is unusual in a drinking chocolate.

Is Coracao spicy chocolate vegan?

CACOCO Spicy is fully vegan. No dairy, no honey, no animal-derived ingredients. Sweetener is coconut sugar.

How spicy is it on a scale?

Habanero is in the recipe but balanced for drinkability. Most customers describe it as a slow, building warmth that arrives 5 to 10 seconds after the sip, not an upfront burn. If you can drink medium salsa, you can drink CACOCO Spicy.

What is reishi mushroom?

Reishi (Ganoderma lucidum) is a woody medicinal mushroom used in Chinese and Japanese herbal traditions for over 2,000 years, typically for calm rather than for stimulation. It has a slightly bitter, savory profile that folds naturally into 70% cacao — you won't taste it as mushroom, you'll taste it as depth. In the adaptogen chocolate cluster, reishi is one of the most studied ingredients for evening or wind-down use, since it doesn't carry the caffeine load of cacao alone. We add a measured dose of reishi extract per serving so this is a drinking chocolate you can pour after dinner without trading sleep for the ritual.

Shipping, storage & gifting

Ships from Berkeley in a curbside-recyclable pouch. Store cool, below 68°F, away from direct light. Gift-wrap available at checkout.

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