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How to brew ceremonial cacao

Ceremonial cacao is simple to prepare. The ritual is in the slowness, not the technique.

What you will need

  • 20 to 42g ceremonial cacao, chopped or shaved from the block
  • 150 to 200ml hot water or milk of your choice
  • A whisk, frother or blender
  • Optional: a pinch of sea salt, cinnamon, chilli or honey

Method

  1. Warm your water or milk to just below boiling. Cacao is happiest around 70 to 80 degrees.
  2. Add the chopped cacao and let it sit for a moment to soften.
  3. Whisk or blend until smooth and glossy.
  4. Add spices or sweetener to taste.
  5. Pour, pause, and set an intention before your first sip.

Start with a smaller amount and adjust to your taste over time.