Ceremonial cacao: ratio per cup

A typical serving is 20-30 g of ceremonial cacao per 150-200 ml cup, in water or plant-based drink heated to about 70-80°C. The calculator converts this to your number of cups and your preferred strength.

Work out your ratio

Your ratio

25 g of ceremonial cacao

200 ml of water or plant-based drink

70-80°C · the liquid steams but does not bubble

Without a scale: 20-30 g is roughly one heaped tablespoon.

First mix the cacao with a little warm liquid into a smooth paste, then add the rest.

See Aloha ceremonial cacao

Ceremonial cacao ratios in a table

Ceremonial cacao ratios in a table
Cups	Light	Classic	Strong	Liquid
1	20 g	25 g	30 g	200 ml
2	40 g	50 g	60 g	400 ml
3	60 g	75 g	90 g	600 ml
4	80 g	100 g	120 g	800 ml
6	120 g	150 g	180 g	1200 ml

For a 150 ml small cup the amount of cacao stays the same, only the amount of liquid changes.

How to prepare it, step by step

1Heat water or plant-based drink to about 70-80°C, that is, until the liquid steams gently but is not yet bubbling.
2Pour a little warm liquid over the cacao and work it with a whisk or a fork into a smooth, lump-free paste.
3Add the rest of the liquid, stir and adjust to taste.

Frequently asked questions

How many grams of ceremonial cacao per cup?

A typical serving is 20-30 g per cup, which is about 150-200 ml of drink. The first time, start with 20 g and check the suggested serving on the label of your package.

What water temperature for ceremonial cacao?

About 70-80°C, meaning liquid that steams gently but is not yet bubbling. Boiling water takes away part of the aroma, and cocoa butter can separate in it.

How to measure ceremonial cacao without a scale?

20-30 g is roughly one heaped tablespoon. Pellets are easier to measure with a spoon than a bar that has to be chopped first.

Ceremonial cacao with water or milk?

Either. With water the flavour is more pronounced and drier, with a plant-based drink such as oat the cacao turns out milder and creamier. The ratio of cacao to liquid stays the same.

How to make ceremonial cacao without lumps?

First mix the cacao with a little warm liquid into a smooth paste, using a whisk or a fork. Only then add the rest. A blender gives the smoothest drink.