Cacao ~ preparation and recipes

The original Cacao recipe is simple and consists of only 3 ingredients! You can use it as a basic recipe and add more ingredients later if you want something different.

  • Cacao
  • Chili
  • Water
(see below for more recipes)

Prepaire in mindfulness & love with intention & gratitude

Heat the water in the kettle / pot until it starts to steam. The water temperature should be between 42 and 70 degrees. If you want to keep your cacao in raw food quality, your water should not be warmer than 42 degrees. But that is also a matter of taste. Experiment and decide which temperature you prefer. If you use a kettle, then put the warmed water in a saucepan or a teapot. Add your Cacao- chips or the crushed Cacao mass to the warm water. Add some chilli.

Now stir your Cacao vigorously for a while until a thick foam has formed on the surface. This can take 1-2 minutes and may require some practice. But only then the Cacao is properly connected to the water and has a pleasant consistency.

Now your Cacao can be poured into a nice cup to drink.

Guide values for your Cacao ritual

  • 10g light but noticeable effect
  • 20-30g meditation dose
  • 35-45g for a ceremonial dose
Decide for yourself how much Cacao is good for you. Notice that some people need more, others less. You can overdose with Cacao and  this could lead to a racing heart, nausea and headaches. Drink plenty of water the day of ceremony.

If you have heart disease or if you take antidepressants, you should first clarify with your doctor if you can drink higher amounts of Cacao. Pregnant and breastfeeding women drink much less and pay attention to their intuition. If you want you can use these recipes as inspiration for variation:

Variation 1

  • some cardamom
  • the pulp of 1/3 vanilla pod
  • a pinch of chilli
  • e.g. 40g Cacao
  • 250ml pure water
 Prepare your  Cacao as usual, only add the chilli, cardamom and vanilla in addition.

Variation 2

  • 1 teaspoon almond butter
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coconut blossom sugar
  • a pinch of chilli
  • e.g. 30g Cacao
  • 250ml pure water
Mix the water & almond butter with the coconut blossom sugar in a blender. If you want, you can now add the other ingredients and mix again briefly, or you can prepare the  Cacao by hand as described above.

 Variation 3:

  •     100ml oat milk
  •     200ml hot water
  •     25g Cacao
  •     a pinch of chili

Put oat milk and hot water in a blender. Add the cacao and chili and blend briefly on low speed until you have a creamy cacao.