Natural cocoa powder is left untreated in its natural state. It has a lighter brown colour and a lower PH level. There are more characteristics remaining from the cacao itself lending a more distinct flavor in desserts or drinks. When used in baking, the addition of an alkaline ingredient such as baking soda will aid in the leavening of your dessert. Cookies baked with natural cocoa powder are more airy and crisp and have a bitter taste, while cookies baked with alkalized cocoa powder have a darker color and slightly bigger size, as well as a softer but more salty taste. For hot beverages, such as a mug of hot chocolate or hot cocoa, you may use either, but the alkalized cocoa will delay the sedimentation of the particles on the bottom.