Tapatio Excellencia Extra Añejo, aged over four years in ex-Bourbon casks, showcases unparalleled depth, warm oak, dark chocolate & dried fruit, sweetened with pure agave nectar, lifted by Angostura bitters & grapefruit oils for the most refined & fresh take on an Old Fashioned.

The Oaxacan Fashioned

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Indulge in our large Chocolate Shake, a creamy blend of rich chocolate ice cream and milk, topped with whipped cream for the ultimate treat.

Chocolate Shake, large size

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Rich dark chocolate cake accompanied by vanilla ice cream.

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until well combined.

Add Wet Ingredients

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Incorporate Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cakes

Let the cakes cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.

Cool the Cakes

all-purpose flour

unsweetened cocoa powder

granulated sugar

baking powder

baking soda

salt

eggs

whole milk

vegetable oil

vanilla extract

boiling water