Traditional Ceremonial Cacao Recipe
On this last day of 2023, I feel inspired to share my standard recipe for ceremonial cacao. There are endless variations and possibilities when making cacao, and I certainly like to change up my daily cuppa- adding various herbs, spices, butter, coconut cream, milks etc. However, for ceremony I stick to a traditional brew, made with the simplest of ingredients, allowing the Cacao to be the star of the show. If you’re new to cacao, or find yourself sensitive to stimulants, I would suggest starting with a lower dose; 20-25g of cacao. I find 30g to be a sweet spot for most people- though you can increase up to 50g for a strong experience.
*Note that cacao is a diuretic herb. It is important to hydrate well after consuming cacao. A ceremonial said of cacao (30g) contains about the same amount of caffeine as a cup of green tea. Be mindful of consuming cacao if you have heart issues or high blood pressure, and consult your health care provider before doing so. For pregnant women, I would recommend sticking to half a dose, 15 grams or less.
INGREDIENTS
25-35g of Ceremonial Grade Cacao Paste
1 cup water (or more, depending on how thick you want your cacao)
Pinch of salt
Pinch of cayenne pepper
Optional: 1/4 vanilla bean extract and/or cinnamon
Sweetener of choice, to taste
For a more traditional Mayan cacao, add 1tbsp of stoneground corn flour and a touch of chilli pepper.
HOW TO:
Use a sharp knife to finely chop your cacao paste. This can also be done with a grater or pestle and mortar.
Add water to a pot and warm up to medium heat. Add your cacao, salt and spices and stir until everything is well combined. Continue heating your cacao, but be careful not to boil it.
Add sweetener to taste, such as maple syrup, coconut sugar, monk fruit or raw honey.
Use a whisk or hand-blender to froth your drink.
For a creamer beverage, you can also add some warmed/steamed milk to you cacao. this is not done for pure ceremonial cacao, but certainly makes a delicious drink 🤍
