When you think of hot cocoa, you may picture a steaming beverage made from sugary powder with a few meager marshmallows bobbing on the surface. But Park City resident Anna Bloom is changing traditional cocoa for the better with her adaptogenic, all-natural blend, Lococo. 

After many recipe revisions and taste tests, she landed on the brand’s signature flavor, a rich, creamy chocolate with a spicy cinnamon kick that’s dairy-free, gluten-free, and low in sugar. The delicious recipe is made with high-quality organic cacao, coconut milk and sugar, and monk fruit (for low-glycemic sweetness), but the real superpower is the not-so-secret ingredient: four types of functional mushrooms, which have been credited with helping to combat stress, brain fog, and inflammation. While the adaptogenic mushrooms pack a powerful punch, they don’t affect the overall taste, as evidenced by Lococo’s recent accolades. Food & Wine named it one of the top five best cocoa mixes in 2024, and last winter it received high marks from the International Chocolate Salon’s Best Hot Chocolate Awards in five categories, including best richness and most unique.

Bloom’s quest for cocoa perfection continues. This winter, she’ll be releasing a new flavor and a limited-edition mug handmade by artisans in Mexico, where hot cocoa has been sipped at ceremonies and celebrations for centuries. 

Find Lococo online or pick up a bag at Cole Sport, The Collective Park City, Corner Store Market, Copper Moose Farmstand, Create PC, Garden Cafe at Park City Gardens, Harvest, Hugo Coffee Shop, The Market at Park City, Park City Desserts, and Park City Mercantile. 

Make a Perfect Cup 

Add 1-2 tablespoons of Lococo mix to 
8 oz of hot water or your favorite milk. 

Blend with a handheld frother or stir vigorously with a spoon until smooth and foamy.

Serve it hot in a mug or pour it over ice in a 
tall glass. Or add a spoonful of Lococo to your coffee for added flavor and nutritional oomph.