Use a sharp knife to cut the blocks of cacao into small pieces.

Use 10-20g of cacao for a daily dose, and 30-45g for ceremonial purposes.

1. Basic

Simple, grounding, traditional

• cacao

• 200–250ml hot (not boiling) water

Stir or blend until smooth. Sit with it, sip slowly, and enjoy the natural bitterness and depth of pure cacao. Add a natural sweetener like maple syrup to reduce the bitterness if you prefer.

2. Vanilla Cinnamon Cacao

Warming, comforting, crowd-pleaser

• cacao

• 200ml hot water or plant milk

• ½ tsp cinnamon

• ½ tsp vanilla extract

• Sweetener to taste (honey, maple syrup, or coconut sugar)

Blend until creamy. This one softens the bitterness and adds a cosy, slightly sweet flavour.

3. Spiced Orange Cacao

Rich, aromatic, a bit more luxurious

• cacao

• 200ml hot plant milk

• Pinch of cayenne or chilli powder

• Zest of half an orange (or a few drops orange extract)

• ½ tsp cinnamon

• Sweetener to taste

Blend well. The citrus lifts the cacao, while the spice gives it a subtle kick—great for something a bit more indulgent.

Ceremonial Grade Cacao

Recipe Ideas