MI RAÍZ 505 — Refresco de Cacao (Aunt’s Recipe)
MI RAÍZ 505 — Refresco de Cacao (Aunt’s Recipe)
Our first product. Our flagship. MI RAÍZ 505 begins here.
El refresco de cacao de mi tía — her original recipe, preserved exactly, and the cold cacao drink Nicaragua runs on.
Made the real way: whole cacao beans roasted and ground with cinnamon and clove — never dutched cocoa powder, never fillers, never artificial anything. We craft the dry base in small batches in Nicaragua, in a licensed facility, and every lot is lab-tested before it ships — so you get her recipe with professional quality control. Just stir it into cold milk, pour over ice, and taste home.
How to make it: Add 2–3 tablespoons to a glass of cold milk and stir well. Serve over ice. Milk only — never water. Whole milk gives the traditional richness; oat, almond, coconut, or another milk you prefer can be used instead. Thick, rich, a little texture — that is how the real drink is.
Ingredients: Nicaraguan cacao, cane sugar, cinnamon, clove, and a toasted grain base (final family recipe ratios confirmed before launch).
Every bag gives back: my aunt receives a royalty on every bag of her recipe sold, and our cacao is bought in Nicaragua at a premium — this brand exists to send money home, not just take product out.
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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.