If you are fascinated with Mayan history (we are) and the film Chocolat (sigh…) then you might find this a lovely drink to enjoy on a cold winter’s day. It’s slightly spicy and has a sweet aroma that (if you are like us and your arm is easily twisted) will seduce you to drink more than just one cuppa…



1 cup

Prep time

5 minutes




  • 1 tsp Cacao powder

  • 1 tsp Chicory or Spelt instant coffee

  • Cacao nibs (ground)

  • Chilli flakes (ground)

  • Sugar or honey (if you like)


  • Mix in a cup the cacao and coffee powders well.
  • Pour just a little freshly cooked water atop and stir vigorously until they have resolved completely. Now poor more water until your cup is full.
  • Add some sweetness, if you like (we didn’t as we prefer the pure brew).
  • Add finely ground cacao nibs and chilli flakes on top and enjoy with a Patterned puzzle from Tashi Tsering.

Here are the exact things we used:

  • Cacao powder: we got ours from Pit&Pit
  • Instant coffee: we used a spelt based one from Sonnentor, we have also tried Chikko in the past. The difference is aftertaste. Spelt is less bitter and has a ‘warmer’ body, chicory is more espresso-ish flavoured
  • Chilli flakes: we used our own dried chillies
  • Cacao nibs: we got ours from Pit&Pit
  • China & accessories: Vintage, you can try Old & Shabby, they have some lovely pieces

Note: we use cacao nibs & chilli as a spice in many dishes. So we have a mix in a mill that we have ready at hand. You can use it on meat, ice cream or in a salad. It’s incredibly versatile 😉 Why not try it out yourself and tell us how you use it?