Traditional Cacao Drink

Lightly toast the Raw cacao beans and Dried Arbol chile in a dry comal or heavy skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Be careful not to burn them. Allow them to cool completely.

Once cooled, remove the stems from the Dried Arbol chile.

Using a molcajete or a spice grinder, grind the toasted Raw cacao beans, Dried Arbol chile, and Mexican cinnamon stick into a fine powder or paste.