Our cacao preparation recommendation

Whether traditional, colorful and fancy or maybe even fruity and floral – the choice is yours!

In this article, we give you a general recommendation for your cocoa preparation, which you can enjoy with plenty of individual flexibility. After all, tastes differ. That's why we recommend that you just experiment a little. Remember that each type of cocoa has its own aroma and the taste of your cocoa drink is therefore determined not only by other ingredients, but also by the cocoa mass itself. But you will definitely find out for yourself which highlights put your variety in a particularly good light. We are excited to hear about your favorite recipe!

1. Finely grind the cacao mass

If the cacao mass is still in a fairly large chunk, you should first chop it up a bit with a knife to help it melt. We recommend a dose of between 25 and 40 g, depending on your intention.

2. Measure the liquid

To measure the appropriate amount of liquid, it is best to use your cup from which you want to drink the cacao. According to the original Mayan and Aztec recipe, water is used. If you like it a little creamier and milder, you can also use a plant-based milk alternative. Or you can mix the two together - for example, ⅔ water and ⅓ plant milk.

3. Choice of other ingredients

According to the recipe of the indigenous peoples of Central and South America, only a little chili and vanilla are added to refine the water-based cacao drink.

If you are just getting started with cocoa and are feeling overwhelmed by all the possibilities, we recommend that you stick to the traditional recipe for preparing cocoa. If chili or vanilla are too unusual spices for you to start with, you can also try cinnamon.

If you're in a more experimental mood, you'll be happy to know that cacao also blends beautifully with many other spices. Nowadays there are many different recipes and combinations with cacao - get inspired or get creative and develop your own favorite recipe.

At the end of this post you will find suggestions for possible spices and information about their effects. You can also add a small pinch of salt to the mixture to intensify the flavor and accentuate the highlights.

Now let's move on to sweetening the cacao. In the traditional way of preparation, no sweeteners are added. However, if the drink is too bitter for you, you can sweeten it with our organic & fairtrade coconut blossom sugar or a syrup (e.g. agave syrup, date or yacon syrup). Alternatively, if you use a blender, you can add dried or fresh fruit to sweeten, such as dates or a banana. There really are no limits to your creativity!

Of course, don't forget the most important ingredient - your personal heart intention for your cacao ritual. Place a hand on your heart, take a deep breath and feel what it needs right now.

4. Put it together

You can then combine the cacao, liquid, and other ingredients of your choice in a vessel to heat. This can be as simple as a saucepan where you gently heat the liquid up to about 60-80°C, stirring constantly with a whisk to melt it. If you prefer a more frothy cacao, you can froth the liquid with a molinillo (wooden whisk) or simply use a milk frother or blender with heat function. It is important that the cacao does not begin to boil, so that its nutrients remain contained.

5. Pour it & enjoy

That's it for the cocoa preparation - when the cocoa has completely dissolved and all the ingredients are well mixed, all you need to do is pour it into your favorite cup. Maybe you want to add a few visual accents with flower petals and your goddess/god drink is ready. Enjoy!

ADDITIONAL INFORMATION ON POSSIBLE INGREDIENTS (DOSAGE: APPROXIMATELY ONE PINCH):

If you have any further questions or even ideas about cocoa preparation, please write to us on Instagram:

suyana.spirit

Published
2nd of August 2022

Authors
Eva & Elias

Reading time
6 minutes