CinnamonHot chocolate premix, 1 kg box of 20 sachets
Warm Spice and Dark Cocoa
Whole toasted cinnamon bark, not ground spice blend, folded into a dark cocoa base. The toasting step is what separates this from a standard spiced mix, it produces a rounder, warmer spice note instead of a sharp, dusty one. Small-batch, produced in limited seasonal runs.
1kg Box · 20 x 50g Pouches
1kg Box · 20 x 50g Pouches
Limited monthly batch run
Winter/festive menu, spiced specials
Slight boil in milk, up to 2 min · 1 pouch per cup
9 months, sealed
Toasted, Not Just Ground
Toasting the cinnamon bark before milling changes the entire profile, it is rounder and warmer, closer to baked spice than a shaken-on garnish. That extra step is why this variant runs in smaller batches than the classics range, but it is also why it survives being the centerpiece of a spiced holiday drink instead of an afterthought.
Using Cinnamon in a café
Cinnamon uses whole cinnamon bark, toasted before milling, folded into dark cocoa. Toasting gives a rounder, warmer spice, closer to baked spice than a dusting of ground cinnamon, strong enough to be the centre of a spiced winter drink.
- Pack
- 1 kg box, 20 sachets of 50 g, ₹880
- Cups per box
- 20
- Cost per cup
- ₹44 for the sachet plus about ₹7 for 175 ml milk, about ₹51 (our calculation)
- Best for
- Winter and festive menus, spiced specials
- Method
- 150 to 200 ml whole milk, slight boil, whisk in the sachet
- Production
- Limited monthly batches
- Shelf life
- 9 months, sealed
- Bulk
- Minimum 12 kg (12 boxes), small-batch pricing, monthly allocations
How to order
Order boxes on this page with prepaid checkout. The wholesale minimum is 12 kg (12 boxes): use the B2B page or WhatsApp +91 99969 89279 for better rates and monthly supply. Orders ship from Rohtak, Haryana, and usually reach metro cities in 3 to 5 business days.
Questions cafés ask
How do I make it?
Heat 150 to 200 ml of whole milk to a slight boil. Take it off the heat, empty one 50 g sachet into it and whisk until no chocolate flecks are left. Return it to low heat for 10 to 15 seconds if you want it thicker.
Is it ground cinnamon?
No. It is whole bark, toasted and then milled.
When should I put it on the menu?
Winter and festive seasons, as a spiced special.
How long does it keep?
9 months in the sealed sachet.
What is the minimum order?
12 kg (12 boxes) for wholesale, with monthly contracts available.
Building a Premium Menu Tier?
Small-batch pricing and limited monthly allocations for wholesale partners.
From the Journal
Read the Journal →
How Cafes Make Hot Chocolate, and Why Most Cups Taste Thin
How do cafes make hot chocolate? Four methods and what each does to the cup, plus the pan method we use for a thick cup in up to 2 minutes.
Why Your New Menu Item Flops Before Anyone Tastes It
Most new drinks do not fail on taste. They fail on a price nobody was willing to test. A pricing method for any new item, using hot chocolate as the example.
Hot Chocolate Is Not a Winter Problem. It Is a Menu Problem.
Does hot chocolate sell in summer? It dips. One drink swings with the weather, but a cafe menu built in pairs, hot and iced, barely moves.