Our Royal Cinnamon Hot Chocolate brings together five exceptional single origin ingredients for an indulgent twist on a classic. We blend rich cacao from Peru, unrefined panela cane sugar, sea salt, fragrant Nyanza vanilla, our legendary Royal Cinnamon for a drink that’s deep, cozy and gently spiced. We decided to go light on the sugar which lets the cacao and spices shine and makes it easy to sweeten to your perfect level.
Because it’s made only from real ingredients — no thickeners, dairy powders, emulsifiers or artificial flavors — it tastes a little different from commercial hot chocolate mixes. What you’re getting is the pure flavor of minimally processed cacao, warm spice and natural sweetness. Whisk 2 tablespoons into 1 cup of milk (or a non-dairy substitute) for an instant cup. It’s also wonderful stirred into coffee for a spiced mocha or used in place of cocoa powder in brownies, cookies and cakes for a rich cinnamon–vanilla twist.
Royal Cinnamon Hot Chocolate is a familiar favorite, reimagined with the warmth, fragrance and complexity of our single origin spices.
Highlights
Chocolate Cinnamon Roll • Salted Caramel • Toasted Marshmallow
Ingredients
Panela Cane Sugar, Peruvian Cacao, Royal Cinnamon, Nyanza Vanilla, Wind-Blown Sea Salt
Cooking tips
- Stir a spoonful into your morning coffee with a splash of cream for an instant café-worthy mocha.
- Whisk into warm cream for an easy dessert sauce to drizzle over ice cream or fruit.
- Swap into your favorite brownie or cookie recipe for deeper chocolate flavor and a hit of cinnamon-vanilla warmth.
Sourcing
For our Royal Cinnamon Hot Chocolate, we use the same single origin spices our customers already love, sourced through close partnerships with farmers around the world. Those ingredients come together in familiar, easy-to-use blends that make exceptional spices part of everyday cooking.
This hot chocolate is built around our Royal Cinnamon from the mountains of Quang Nam in central Vietnam. This region was once renowned for producing exceptionally spicy, sweet cinnamon, though much of the commercial market has shifted elsewhere in recent years. Despite that, farmers here continue to harvest an heirloom variety with remarkable intensity, preserving a tradition that nearly disappeared from global trade.
What sets this cinnamon apart is the way it’s harvested. Rather than cutting down the tree to remove the bark, farmers make a deep cut around the base and allow the bark to dry slowly on the tree for several weeks. This approach concentrates the essential oils in the bark instead of letting them dissipate in the sun. When the bark is finally removed, it is already mostly dry, with an unusually potent aroma and a bold, warming sweetness.
