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Drinks

Explore Sonoran Desert teas, cocoa, and specialty beverages featuring regional ingredients and Southwestern flavors.

Your purchase supports the Native Seeds/SEARCH mission to conserve and share heirloom seeds of the Southwest.

Jamaica (Hibiscus Tea) Hibiscus sabdariffa

This vibrant, fruity herb makes a refreshing tea—served hot or cold. Naturally tart, it's wonderful with a squeeze of lime and a touch of sweetener. Popular for both its bold flavor and ruby color. High in vitamin C.

Jamaica Tea

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Sonoran Cocoa with Mesquite Meal & Santa Cruz Mild Chile. 
Made with local velvet mesquite meal, this traditional beverage (known as Champurro de Péchitas) is uniquely sweetened by the natural tang of velvet mesquite flour (wildharvested in Tucson, AZ).
The chile (locally grown in the Santa Cruz River Valley) is very mild with no heat, but adds a hint of flavor. 

Ingredients: Cacao, Velvet Mesquite Flour, Santa Cruz Mild Chile, Cinnamon, Clove, Himalayan Pink Salt

Add 1 Tablespoon

Sonoran Cocoa with Mesquite and Chiles

Rich in Antioxidants. Featuring elderberry with hints of orange and cardamom, naturally sweet!
Cacao, Elderberry, Cinnamon, Orange Peel, Cardamom.
2.5 oz. bag
Add 1 Tablespoon of cocoa mix to 1 cup of hot liquid (milk, milk substitute, or water. Whisk together and sweeten to personal taste. Makes 5 servings.
Made in Tucson, AZ.

Elderberry Cocoa

Saguaro Cactus Blossom Tea

Desert Mint White Sage Tea

Prickly Pear Cactus Fruit Tea

Highly Nutritious Organic Corn Pinole grown in Arizona

Corn Pinole: Huuñ Haakĭ Chu'i

Bag of Prickly Pear Green Tea made with wild-harvested prickly pear fruit

Prickly Pear Green Tea

Grown, roasted and ground by the Mujeres de Xochis Collective in Guerrero, Mexico using local cacao and evaporated cane juice (piloncillo). The chocolate beans are roasted on clay pans before being stoneground with soft cinnamon (canela). Ideal for hot cocoa, grated over oatmeal, in baked goods, or for making mole For delicious hot cocoa, break discs into pieces and whisk into hot milk as it dissolves. (A blender works, too!) Use 2 discs per liter of milk or water 13 ounce box of 5 individually wrapped

Traditional Mexican Cacao: For Drinking, Baking and Cooking

Heirloom Atole Mix - piloncillo sweetened amaranth atole Ingredients: Toasted puffed amaranth*, piloncillo* (organic*) Directions: Heat 3 tablespoons with 6-8 oz of your liquid of choice. Stir continuously until thickened to your desired consistency. 6oz(170g) 8 servings Allergy Info: created in a facility that uses milk, eggs, wheat, peanuts, tree nuts

Amaranth Heirloom Atole Mix

Heirloom Atole Mix -  Mexican chocolate atole made with nixtamalized corn, cacao and ceylon cinnamon Ingredients: cacao*,heirloom nixtamal maiz*,cane sugar*,canela* (organic*) Directions: heat 3 tablespoons with 6-8 oz of your liquid of choice. Stir continuously until thickened to your desired consistency 6oz(170g) 8 servings Allergy Info: created in a facility that uses milk, eggs, wheat, peanuts, tree nuts Ethically sourced organic cacao

Champurrado Heirloom Atole Mix

Peppermint Drinking Chocolate

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Chamomile and Sweetgrass Tea

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Healing Tea

Midnight Tea