Ceremonial cacao: how to make it

Pure cacao and hot water, to sip slowly in the morning or before meditating. It is more intense than hot chocolate: no milk and little or no sugar.

Makes 1 cup, in 10 minutes

Ingredients

20 to 40 g of 100% ceremonial cacao paste (start with 20 g)
150 to 200 ml of hot water, not boiling
Optional: a pinch of cinnamon, chili or salt, and a little honey

Method

Chop the paste very finely.
Heat the water until it is very hot but not boiling.
Mix the cacao with a splash of water into a smooth cream, then add the rest of the water.
Whisk with a molinillo or a whisk until frothy.
Pour it into a cup and drink it slowly.

Tip: First time? Stay at 20 g: pure cacao is intense.

Ceremonial cacao poured from a clay jug

What we use

Cacao paste blocks in kraft packs of 1 kg, 500 g and 227 g

1 kg or 500 g

Ceremonial cacao paste 100%

Pure cacao, rich, earthy and versatile: for drinking chocolate, baking or a quiet morning ritual. Ingredient: cacao mass.

from C$ 700

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