Mexican Hot Chocolate, 32 Ounce (2lb), Authentic Mexican Style Hot Chocolate Mix with Organic Cacao Beans and Cinnamon by La Monarca Bakery

Love this cocoa!!! Don’t have the melt down anything and great in coffee as a mex mocha taste.

This is amazing! Taste is great and love that it's clean ingredients. For those who say that it doesn't dissolve all the way or that it's gritty, that's how Mexican Hot Chocolate tends to be. Professor Google can confirm...lol. Definitely will buy again!

So delicious. Pro tips: - Mix with a scoop of powdered heavy cream. - Use one of those little electric wisks for foaming milk. You add the cocoa mix, heavy cream powder, fill the mug 1/2 way with boiling water, use the electric wisker, then pour the rest of the boiling water. If you keep the wisker moving and close to the bottom you wont fling cocoa everywhere. Basically the best hot chocolate you can buy and the kiddos go nuts for it during the cold months.

As recommended by the Wirecutter reviews of this product, doubling the amount of chocolate per drink makes the taste difference. The chocolate is mildly spicy. It your taste runs to very spicy chocolate, this may not be your cup of tea, or, rather, cup of chocolate.

Worth a try and good price!

Last year I tested sweetened ground chocolate products to mix with powdered milk for "instant" hot chocolate. This brand is a tasty example, though I rejected it for that use. It's noticeably sweeter than alternatives, so if you want chocolate flavor, add some unsweetened cocoa. Hot chocolate is better than hot cocoa. (Cocoa powder is solid chocolate with most of the fat, "cocoa butter," removed.) Classic "hot chocolate" (in Europe for centuries) combines hot milk with solid semi-sweet chocolate (called "sweet" chocolate outside US), which runs, more or less, 50% sugar by weight. A good ratio for flavor. Chocolate Mexicano's chocolate quality is good (ground solid "cocoa nibs," plus cinnamon in the Mexican tradition). But three quarters by weight, per nutrition label, is sugar. So you get 1/4 serious flavoring, 3/4 common sugar. Combined with milk, the result is sweeter than with other sweetened chocolate powders I tried, or Ibarra, the famous Mexican hot-chocolate cakes I grew up with. Among sweetened powders with at least some solid chocolate, Guittard is a decent brand. Ghirardelli, in the large cans labeled for professional use, is a "standard" (with 50% sugar, like most of them). The best such product I found is one I'm keeping quiet about for now; I might write it up later.

Bought for my sister-in-law and she loved it! Plan to buy more for the holidays.

I super loved the flavor of this chocolate.