History,
This punch contains Mexico’s oldest treasure: cacao, a luxury item, and a means of exchange among our ancestors. The cacao we use comes from “La Broma de Teo” a sister project, founded by Luciana Helguera. She works with Mexican producers who cultivate the cacao and extract the very best beans using artisanal methods.
It was in the Oaxaca markets where La Princesa de Etzatlán tasted the first time chocolate en agua (a traditional Oaxacan drink made from chocolate and purified water): that inspired her to create this punch. That is the reason why the recipe is so simple: Cacao and sweetened water with Mexican brown sugar, “piloncillo”.
This punch is so natural, you can notice how the cacao sediments can settle in the neck of the bottle. Just give it a quick and fast shake, then here you go, enjoy a full taste of the chocolate in every sip.
This punch contains Mexico’s oldest treasure: cacao, a luxury item, and a means of exchange among our ancestors. The cacao we use comes from “La Broma de Teo” a sister project, founded by Luciana Helguera. She works with Mexican producers who cultivate the cacao and extract the very best beans using artisanal methods.
It was in the Oaxaca markets where La Princesa de Etzatlán tasted the first time chocolate en agua (a traditional Oaxacan drink made from chocolate and purified water): that inspired her to create this punch. That is the reason why the recipe is so simple: Cacao and sweetened water with Mexican brown sugar, “piloncillo”.
This punch is so natural, you can notice how the cacao sediments can settle in the neck of the bottle. Just give it a quick and fast shake, then here you go, enjoy a full taste of the chocolate in every sip.
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