MI RAÍZ 505 — Cacao Puro 100%
MI RAÍZ 505 — Cacao Puro 100%
The other half of where we started: cacao in its purest form, beside my aunt’s refresco.
100% pure Nicaraguan cacao. One ingredient. Nothing taken out.
Whole fine-flavor Nicaraguan cacao, roasted and stone-ground with its natural cacao butter still in it — the way cacao was made for thousands of years. No sugar, no powder shortcuts: cacao powder is what is left after the butter is pressed out; this is the whole bean, granulated so it melts straight into hot water or milk with no chopping a hard block.
How to use it: Whisk 1 oz into hot water or milk for a rich daily drinking cacao. Sweeten to taste, or keep it pure.
Ingredients: 100% Nicaraguan cacao.
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Her recipe, note by note.
Cacao
Whole roasted Nicaraguan cacao, ground the traditional way — deep, rich, and real, never dutched cocoa powder.
Cinnamon
The warm spice her refresco is known for — cozy and aromatic, ground right in with the cacao.
Clove
Just a whisper — the little spark in the finish that makes people ask what is in it.
Served Cold
Stirred into cold milk and poured over ice — thick, cold, and refreshing. The traditional serve.
Desde su casa, con amor.
MI RAÍZ means "my roots" — and the first root of this house is cacao.
My aunt makes refresco de cacao from scratch in Managua, Nicaragua — almost every day, and she nearly sells out right away, because her customers keep coming back for it. She is getting older, and MI RAÍZ 505 exists to keep her story and her recipe alive: her refresco is our first product, our pure cacao stands beside it, and our highland coffee is the companion we add to the table.
And this is bigger than a drink. I'm passionate about my country and my people — so we're building the MI RAÍZ 505 Foundation: 10% of every sale goes back to help our people in Nicaragua, and my aunt earns a royalty on every bag of her recipe.
When you taste her cacao, you're not just tasting my roots. You're helping them grow.
Make it cold. Make it hers.
Mix
Add 2–3 tablespoons of Refresco de Cacao to a glass of cold milk and stir well. Whole milk is the traditional choice; oat, almond or coconut milk works too. Never water — this refresco is made with milk.
Pour over ice
Serve it over plenty of ice — the traditional Nicaraguan way.
Sip
Thick, rich, a little texture — that is the real drink. Cacao first, cinnamon and clove in the finish.