How to prepare ceremonial cacao? Step-by-step recipes

How do you prepare ceremonial cacao? Measure out 20-30 g of cacao per serving, pour over a small amount of warm water (not boiling, around 70-80°C), work it into a smooth paste, add plant-based milk or more water, and sweeten to taste. Below are four variants: classic in a saucepan, smooth with a blender, on oat milk, and a campfire version, with quantities and temperature for each.

How much ceremonial cacao per serving?

A typical serving is 20-30 g of ceremonial cacao per cup (around 150-200 ml of drink), roughly a heaped tablespoon. That is much more than a teaspoon of regular baking cocoa, because here you are drinking the full-fat raw material, not a defatted powder.

Start with a smaller amount if it is your first time drinking ceremonial cacao: it is bitter and thick. You can increase the serving in later cups once you know your own taste. Always check the exact suggested serving on the label of your specific package.

Classic recipe in a saucepan

This variant gives the most traditional result: a thick, velvety drink with no lumps. It works well when you have a moment and want to slow down.

1. Pour 150-200 ml of water or plant-based drink into a saucepan and heat to around 70-80°C, that is, until it starts to steam gently but is not yet bubbling.
2. Add 20-30 g of ceremonial cacao (small balls dissolve more easily than a block) and whisk or stir with a fork until you get a smooth paste with no lumps.
3. Pour in the rest of the liquid slowly, stirring, until you reach the thickness you like.
4. Take it off the heat just before it boils. Boiling water dulls part of the aroma and can cause the cacao fat to separate.

Smooth blender version

A blender gives the most uniform, creamy texture, with no risk of unmixed lumps. A good choice when preparing cacao for several people at once.

1. Heat 150-200 ml of water or milk to around 70-80°C (outside the blender, for example in a kettle or saucepan).
2. Pour the warm liquid into the blender along with 20-30 g of ceremonial cacao.
3. Blend on high for 20-30 seconds until you get a smooth, foamy consistency.
4. Pour straight into a cup. A blender breaks down the cacao fat more effectively than manual stirring, so the drink stays smooth for longer.

Oat milk variant

Oat milk softens the bitterness of cacao and gives a creamy, slightly sweet base with no added sugar. This variant is close to what our ambassador, Biwakowy, prepares out in the field.

1. Pour a small amount of water, around 70-100 ml, over 20-30 g of ceremonial cacao and simmer for a few minutes over low heat, working it into a smooth paste.
2. Shake the oat milk carton well before opening: separated plant fat will not otherwise combine.
3. Add oat milk to taste, stirring, until the drink turns thick and uniform.
4. Serve right away, warm, without reheating in a microwave, if you want to keep the aroma.

Campfire variant

The same recipe as the oat milk version, just without a stove. Works well out in the field, when the only fire you have is under a small pot.

1. Boil a small amount of water, around 70-100 ml, in a camping mug or mess tin over the fire.
2. Add 20-30 g of ceremonial cacao and simmer for a few minutes, stirring with a stick or spoon, until you get a thick paste.
3. Add well-shaken oat milk (ideally in a UHT carton that does not need refrigeration) until you reach a creamy consistency.
4. Set it aside from the fire for a moment before drinking: freshly cooked cacao is often hotter than it looks.

How do you sweeten and store ceremonial cacao?

For sweetening, whatever you have on hand and enjoy the taste of works best: honey, maple syrup, cinnamon or a touch of vanilla. Ceremonial cacao is deliberately bitter, so sweetening is a matter of preference, not necessity.

Store cacao in a tightly closed package, in a dry and dark place, away from moisture and strong odours, because cacao fat absorbs them easily. Keep it away from children. Do not exceed the suggested serving on the label.

FAQ

Can I pour boiling water over ceremonial cacao? You can, but you will lose some of the aroma, and the cacao fat can separate at too high a temperature. It is better to stay around 70-80°C, that is, water that steams gently but is not yet bubbling.

How many times a day can you drink ceremonial cacao? There is no single rule here: stick to the suggested serving on the package label and to how you feel. Cacao contains natural theobromine and small amounts of caffeine, so people sensitive to these compounds usually limit themselves to one cup.

Can ceremonial cacao be prepared without lactose or with water only? Yes. Ceremonial cacao itself contains no dairy, so it dissolves in water, oat, almond or coconut milk, depending on your preference. The liquid base changes the consistency and sweetness, not the cacao's own composition.

Can I add a functional mushroom extract to ceremonial cacao? Yes, if you are using pure cacao (such as Aloha Cacao) and want to build your own ritual. Stir the suggested mushroom extract serving, according to its own label, into your finished, slightly cooled cacao. If you prefer a ready-made combination, reach for Jasny Grzmot, ceremonial cacao with extracts of four mushrooms in a single package.

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This content is for educational purposes only and does not constitute medical advice. A food supplement does not replace a varied diet or a healthy lifestyle. If in doubt, consult your doctor or pharmacist.