Ceremonial Cacao Recipe: A Simple 20–25g Cup

You do not need a complicated recipe to make a good cup of cacao.

What you need

• 20–25g ceremonial cacao
• 180–220ml hot water or plant milk (oat milk works nicely)
• Optional: cinnamon, vanilla, chilli, honey or maple syrup

Method

1. Chop or shave the cacao if it comes as a block.
2. Warm the water or plant milk until hot, but not boiling hard.
3. Add the cacao and whisk, froth or blend until smooth.
4. Add any spices or sweetener you enjoy.
5. Taste it. Add more liquid if you want it lighter.

That's really all there is to it. Water lets you taste more of the cacao itself; plant milk makes a creamier cup. Go with whichever you enjoy. If you're serving others, check the milk ingredients for allergies.

Which cacao should I use?

Different cacao origins taste different. Mother Earth carries cacao from Guatemala, Venezuela, Ecuador and India depending on current stock, so you can use the same basic preparation and explore the difference between origins.

The same basic method works for Keith’s Cacao 454g and our other whole-cacao blocks. Check the product directions too, and adjust the strength to your own taste.

Explore Mother Earth ceremonial cacao.

I've also put the recipe and a little more about the cacao origins into our free beginner's guide, if you'd like a copy to keep.