How to prepare your cacao
Start by measuring your cacao paste:
15–20g for a gentle, daily ritual, or up to 40g if you’re creating a deeper, more intentional space for yourself.
Begin with about 50ml of hot (not boiling) water—this smaller amount helps the cacao dissolve smoothly and evenly. High heat can damage the delicate compounds in cacao, so aim for a gentle warmth, around 70–80°C.
Add your cacao paste to the water and begin to stir slowly. You can use a wooden spoon, a hand whisk, or a traditional molinillo if you have one. This first step is where the magic starts—watch as the paste softens and melts into a dark, rich liquid.
Once the cacao has melted into a smooth base, add a pinch of cinnamon or a dash of chili (or both). These warming spices complement the earthy richness of the cacao and enhance its natural mood-lifting qualities. Feel free to experiment with cayenne pepper, cardamom, nutmeg, or even a touch of vanilla for added depth.
Sweeten, if desired, with a natural option like agave, maple syrup, or honey. The idea is to support—not mask—the flavour. Taste as you go, and trust your senses.
Whisk or blend until it’s frothy and silky. This step aerates the cacao, making it lighter on the palate while bringing out its full texture and aroma.
Finally, top it up with more hot water, warm plant-based milk (like oat, almond, or coconut), or a blend of both to reach your preferred consistency. Some like it rich and thick, while others enjoy it lighter and more fluid. There’s no right or wrong—only what feels good to you.
Once it’s ready, pour it slowly into your favourite cup or mug.
Take a breath. Hold your cup to your heart. Set an intention. Sip slowly. Be present.
This isn’t just a drink; it’s a moment of connection, nourishment, and love.
