Our Vanilla Caramel Cannabis Coffee has been described as “a miracle in a bottle”. This functional beverage started it all.
Our Mexican Mocha Cannabis Milk is built on an ancient tradition that finds its origins in pre-columbian times, with roots in Aztec, Inca and Mayan cultures. “Chocolate was not eaten, it was drunk until well after the Spanish arrived,” says chocolate expert Clay Gordon, author of Discover Chocolate. Evidence suggests that the cacao tree was cultivated by those early cultures, and that ground cacao beans were mixed into a chocolate drink. Its bitter flavor was masked by native herbs and spices until the addition of sugar, which was introduced by the Europeans.
We use our proprietary organic spice blend of Cinnamon, Nutmeg, and Cayenne Pepper in combination with that Peruvian Chocolate we referenced previously. And, out of respect for both health and history, we don’t use traditional sugar. Xylitol is a naturally-derived sugar that is low-calorie, has a low glycolic index, and kills the bacteria in your mouth that causes tooth decay as well as other systemic diseases. All this is steeped and brewed together to create a chocolate -based drink that you have to taste to believe!
In a heavy drizzle we trudged over the Salcantay Pass, flanked by several of the last tropical glaciers making their final stand in the face of an ever-warming world. Our boots slipped and grinded across the shattered granite of the moraines on the 7 day trek to Machu Pichu. Days later, we watched the fleeting darkness turn to light from the sun gate of the Inca’s mountain hideaway, mesmerized. Breathless. Overwhelmed with a combination of wonder and emotion. Finally, in a tremendous visual encore, the massive stone spires surrounding us materialized out of the lifting mists of the new day.
Then, back to Aguas Caliente, by train to the sacred valley of the Incas. Back further, through the tragic, stratified architectural history of Cusco where the collision of cultures is evident in every structure. Arriving in Lima, we stole a kiss at the bridge in Miraflores before departing for Tarapoto, the gateway to the Peruvian Amazon and the cocoa growers of the San Martin Region of Peru.
We wish this was the story of how we discovered the organic Peruvian cocoa we use in our Mexican mocha. We hope one day to share a cup of hot cocoa with the farmers themselves, to get to know them and understand their passionate commitment to their craft.
Although I did take this journey, it was before Therapy, and before I had a need for organic chocolate. Unfortunately for us, we are a start up, and we don’t have the time or money to make those journeys of discovery. Instead, we rely on our qualified suppliers that have done that research. They have vetted the farms. They have walked the plantations. They have sat in deference, shared drinks and stories with people who own and work the land.
105 calories / 80mg THC / 4.20 oz
Distilled Water, Evaporated Milk, Organic Peruvian Cocoa Powder, Xylitol, Organic Cinnamon, Cannabis Sativa, Organic Nutmeg, Organic Cayenne Pepper, Organic Sea Salt, Xanthum Gum, Natural Flavors