Ceremonial Cacao

5 from 1 vote

My trusted ceremonial cacao recipe using ceremonial-grade cacao.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Servings: servings

Calories: 101kcal

If you have whole cacao paste or discs, break them into smaller pieces or grind them into a coarse paste using a mortar and pestle or a grinder. This step helps the cacao dissolve more easily in the hot water.
1 ounce ceremonial-grade cacao paste
Warm 1/2 cup hot water and 1/2 cup almond milk to a temperature that is not boiling but hot enough to melt the cacao. Around 160-180°F (71-82°C) is a good range. Boiling water can scorch the cacao and affect its flavor.
1/2 cup hot water, 1/2 cup almond milk
Place 1 ounce ceremonial-grade cacao paste into a ceremonial cup or bowl. Slowly pour the hot water over the cacao.
Vigorously mix the cacao, milk, and water together with a small whisk or ceremonial utensil.
Add 1 tsp maple syrup 1 pinch cayenne pepper, 1 pinch sea salt, and 1/8 tsp ground cinnamon to enhance the flavor. These additions are optional and can vary depending on the type of ceremony you're conducting.
1/8 tsp ground cinnamon, 1 pinch cayenne pepper, 1 pinch sea salt, 1 tsp maple syrup
Enjoy your ceremonial cacao mindfully, sipping slowly, and savoring the flavor and aroma.

Low heat: It is important to maintain low heat and avoid boiling the cacao, as excessive heat reduces its benefits.

High-speed blender: It makes the rich cacao incredibly smooth and creamy.

Keep it hot: Use a thermos to keep the cacao hot until the ceremony.