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There are so many ways to use Anamalai Cacao, but one of our favorites has to be hot chocolate. It's high percentage of cocoa butter makes for a rich, luscious cupful that will warm you from the inside out. The milk chocolate, caramel notes of the cacao powder make it an ideal partner for other spices like Baraka Cardamom. Our Recipe Editor, Asha, has also been diving into a sweet and spicy version—inspired by Mexican hot chocolate—flavored with cinnamon and powdered Guntur Sannam chillies.