This punch contains Mexico’s oldest treasure: cacao, a luxury item, and a means of exchange among the ancestors.
The cacao used 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.
The recipe is 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.