A good cup of ceremonial cacao takes about five minutes. Because Mana Cacao is pulverized into small granules, there's no chopping or shaving like with a traditional block: just scoop, heat and whisk.
Everyday ceremonial cacao (1 cup)
You'll need
- 10 g Mana Cacao (about 1 heaping tablespoon) for an everyday cup, or 25–35 g for a ceremonial-style cup
- 6–8 oz (180–240 ml) water or milk of your choice
- Optional: honey or maple syrup, a pinch of cinnamon, a dash of cayenne, vanilla, a pinch of sea salt
Method
- Heat the liquid in a small pot until it's steaming and small bubbles form at the edge, but not boiling (around 175°F / 80°C).
- Add the cacao and turn the heat to low.
- Whisk for a minute or two until the cacao melts and the drink is smooth. For a frothy cup, use a handheld frother or blend it briefly.
- Season to taste with a little sweetener and spice.
- Pour, sit down and sip slowly.
How much cacao per cup?
- Everyday cup: 10 g (about 1 heaping tablespoon). Many people feel cacao's effects at this amount, and it's where we recommend starting.
- Ceremonial-style dose: 25–35 g (about 3 heaping tablespoons) for a full ceremonial cup.
- Somewhere in between: adjust to taste and to how you feel. Work up gradually.
Water or milk?
Water gives the cleanest, most intense cacao flavor, and because ceremonial cacao keeps its natural fat, it's still creamy. Milk (dairy, oat, almond or coconut) makes a rounder, softer cup. Half and half is a nice middle ground.
Why not boil it?
Boiling can scorch the cacao at the bottom of the pot and dull its flavor. Gentle heat keeps it smooth and aromatic.
Flavor ideas
- Classic: cinnamon, a little honey and a pinch of salt.
- Mayan-style: cinnamon, cayenne or chili, and vanilla.
- Golden: turmeric, ginger and black pepper with oat milk.
- Floral: a drop of rose water or a few dried lavender buds.
- Iced: whisk with a little hot water to melt, then pour over ice and top with cold milk.
Preparing cacao for a group
For several people, multiply the recipe and make it in a larger pot. Keep it warm on very low heat and whisk again just before serving, as the cacao butter can rise to the top as it sits. Thinking of holding a cacao ceremony?
Storage
Keep your cacao sealed in a cool, dry, dark place. In hot weather the natural cacao butter can soften or clump the granules; that's normal and doesn't affect the cacao. Just break up any clumps with a spoon.