Desert Tortoise Sonoran Cocoa

A rich winter cocoa made with local Mesquite meal from the Sonoran Desert region, mild Santa Cruz chiles, cinnamon and cloves. 

Ingredients: Cocoa, Mesquite flour, Santa Cruz Mild Chile, Cinnamon, Clove, Salt.

Add 1 tablespoon of cocoa mix to 1 cup of hot milk, milk substitute, or boiling water. Whisk together and sweeten to taste. Mixture can also be simmered for 5-10 minutes for a thick, Mexican atole. 

Desert Tortoise Botanicals was founded by herbalist, John Slattery. Combining years of direct experience in the American Southwest and northern Mexico with traditional knowledge passed down by indigenous elders and healers, Slattery creates herbal products for health and well being using local plants and ingredients from the Sonoran desert region. In addition to overseeing all of the production at Desert Tortoise, Slattery offers educational opportunities and training in bioregional herbalism and foraging, including field botany, plant energetics, wildcrafting, herbal medicine making, and plant-focused cultural trips to Sonora, Mexico to visit with indigenous herbalists.

Natural Cocoa From the Sonoran Desert