Ceremonial cacao
Ceremonial Cacao as a sacred medicine…
In ancient times cacao was referred to as “Food of the Gods” and was a hot commodity along trade routes.
Cacao
Not all cacao is equal. Ceremonial-grade cacao is the original non-hybridised form of the plant, grown with love and awareness and fairly-traded. Ideally it’s been sourced and prepared by a cacao shaman who knows the plant well and has a good relationship with the growers.
Ceremonial-grade cacao is quite hard to find, and usually costs more than even the highest-grade organic raw cacao you get from health food shops. It’s not necessary for ceremonial cacao to be raw, though some people prefer it that way.
The Cacao that I use and sell is real ceremonial cacao prepared by Mayan collectives in Guatemala and sourced through ethical direct trade. This cacao is non-GMO and grown without chemical pesticides or fertilizers. All the cacao is toasted over wood fire the traditional way, giving it an unmatched flavor and aroma. This artisanal preparation keeps more of the process in the cacao-growing region, so our model sends an average of 100% of the "fair trade" rate back to the source country. That means you can enjoy truly equitable cacao that's grown sustainably and sourced with clear transparency. Our brand is one of the only brands in the country carrying true ceremonial cacao toasted over wood fire. You'll notice a clear difference in flavor, aroma, and sensation. That's right – "ceremonial cacao" isn't just about intention; it has to be produced a certain way that involves the historical stewards beyond just the farming.
Getting started
This is one of the recommended ways and the way that I like to prepare cacao for drinking. My method has been developed through conversations with other practitioners, information I’ve gathered online and trial and error.
I recommend you have these tools handy:
Small saucepan
Wooden spoon (what I use) or spatula
Kettle
Measuring cup or weighting scales
(optional — see below)
Sweetener
Medicine people may be a bit purist about the question of whether to sweeten Ceremonial Cacao or not. It seems to be a theme that medicine should taste rough and be a bit of an ordeal to drink. I like to sweeten Cacao before drinking it, otherwise it’s a bit strong for my taste. This is a choice for you to make for yourself, based on your preference.
I like to use grade A maple syrup or coconut sugar which is an unrefined low glycemic index sugar. This matters to me as someone who comes from a family history of diabetes.
Other sweeteners that people commonly use include agave, stevia, honey, and unrefined sugar. It’s worth researching your choice of sweetener to make sure it suits you.
I recommend against using refined white sugar. It’s the most unhealthy, damaging form of sugar available. This is of course your personal choice.
Spices
It’s not necessary to add spices to your cacao. I do so because I like the way it enhances the drink, the health benefits of spices, and because it’s fun to get creative with the taste.
Cayenne Pepper is one of the most commonly used spices, and perhaps the one that has the most significant function. Cayenne and other forms of chili cause the body to vasodilate, which means the blood vessels widen and blood flow increases. This causes anything you put in your body to be absorbed quicker. Cayenne is used with cacao to speed up the effects of the medicine, as well as to give the drink a hot spicy tang.
Vanilla can be used, its flavor complements the bitterness of the chocolate, making the drink taste sweeter. I recommend using vanilla essence, vanilla powder, or a vanilla extract that does not have chemicals and flavorings added to it.
Other spices I like to add to my cacao include, cinnamon, cardamom, and sometimes turmeric. Each of these give both a taste and a feeling to the cacao, so I like to keep them around that way I can choose intuitively based on how I feel on the day.
In terms of quantities, it’s best to start with small quantities of any spice you’re going to use. When you put too much you can’t go back but you can always add more later (right up to the moment of drinking it). So start small and increase until you get it just how you like it.
Milk
An optional extra is milk, which gives the drink a rich creamy quality that I enjoy. My personal favorite is a mix of almond milk and oat milk. You can also use coconut, cashew, hazelnut, rice, or soya milk.
I recommend not using a sweetened milk because you’re adding an unknown amount of white sugar to your cacao. If, like me, you enjoy a little bit of sweet, it’s better to use unsweetened milk and a sweetener of your choice.
It’s also recommended not to use dairy milk, since some people say this blocks the effects of cacao (not sure if this is true or not).
Weighing scales
A slightly rounded tablespoon of cacao is approximately equal to 10 grams, so it’s possible to use this as a guide to guesstimate quantity. Below you’ll learn about how much cacao to use, which is important for people’s physical and emotional health.
Preparing the cacao
With a sharp knife, chop the cacao into small pieces. It’s worth going over it a few times until you’ve chopped the cacao into small chunks. The closer you get to a coarse powder, the easier it is to make a smooth drink.
Put the cacao, sweetener and spices in the saucepan and gently mix them together. (See below for important info on how much cacao to use.)
Note: if you prefer, you can add sweetener and spices later on, when the drink is ready. This works well if your sharing and your guests have allergies. (Being allergic to Cayenne is quite common, for example.)
Heat the water to around 80c. I’m not sure why it is so precise but here are a few ways to do this:
· Get a kettle where you can select the temperature at which it stops heating the water. (This may be the easiest way, especially if you drink cacao regularly. However, temperature-control kettles are not cheap.)
· Heat the water on the stove and use a thermometer to check the temperature.
· Boil the water, put it in a measuring jug and add an extra 25–30% cold water to bring the temperature down.
Add a small amount of hot water to the chopped cacao mix and stir gently together with your spoon or spatula. It’s best to use as little water as possible at this stage. What you’re looking to create is a thick smooth paste.
Once you’ve thoroughly blended this first splash of water, add a bit more and stir it gently together. Keep stirring until you’ve worked out any lumps and don’t add more water until it’s as smooth as possible. This is the secret to getting the drink smooth and not lumpy. It also helps to bring the fat out of the cacao which I'm told has heath benefits.
Keep adding water in small quantities until you have a thick smooth liquid. Then you can start adding your choice of milk if you’re using it. Again, it’s best to add a little at a time and keep stirring until everything has blended together and the drink is smooth.
At this point, you can put the cook pot on the stove at a low heat and start gently warming up the cacao especially if you just added cold nut milk. Once you have the heat on, keep stirring the drink and keep adding milk or water, little by little. I recommend you keep an eye on it, I can't tell you how many times I've walked away and had to clean up a mess. Do not let the cacao boil.
How much liquid you add is entirely up to you. Some people like a thicker drink, others prefer it thinner.
Taste the drink and make any adjustments to get it just how you like it. This is the time to add more spice or sweetener.
Cacao doesn’t like sitting around, so once you’re completely happy with what you’ve made, drink it immediately.
How much cacao
It’s very important to drink the right amount of cacao. If you have too little you won’t feel its effects; if you have too much, you’re likely to make yourself nauseous or get jittery.
Here are some guidelines to follow to determine quantities:
10g: a very light dose (remember 10g is a slightly rounded tablespoon), good for those who are highly sensitive to stimulants, pregnant or have health issues that make it hard to process fats
20g: a light dose, good for supporting other practices (meditation, yoga etc) or giving your day a gentle lift; a good ceremonial dose for sensitive people
30g: a medium dose, great if you’re using cacao instead of alcohol or substances on a night out; also good as a lighter ceremonial dose (and ideal for your first time)
40g: a full ceremonial dose, ideal if you want to journey deeply and have drunk cacao before
50–60g: a large dose, only recommended if you want to go very deep or if you know you’re resistant to the effects of cacao
I highly recommend not drinking more than 60g of cacao in a single day. I’ve heard it doesn’t generally end well!
Health benefits
Ceremonial cacao has many potential health benefits, including:
In addition to its physical and mental health benefits, ceremonial grade cacao is also a powerful tool for spiritual growth and connection. Cacao is known to be used in traditional indigenous ceremonies as a way to connect with the spirit world and induce a state of mindfulness and relaxation. It is believed to be a heart opening medicine and can bring about a sense of inner peace and connection. As I have incorporated ceremonial grade cacao into my spiritual practice I have noticed feeling more grounded, present, and connected to my higher self.
Ceremonial grade cacao is a beautiful plant medicine that you can incorporate into your practice, whether it is yoga and meditation or journaling it is a great tool for self-inquiry. It can be a natural and gentle way to improve physical and mental well-being, and a powerful aid in spiritual growth and connection. If you are looking to incorporate ceremonial grade cacao into your practice, it is important to purchase high-quality cacao from a reputable source that sources their cacao ethically and sustainably, and uses minimal processing methods.
It is also important to know your individual needs and limitations when using cacao. Some people may be more sensitive to the caffeine and theobromine in cacao, and may experience negative side effects such as jitters, insomnia, or digestive discomfort. If you are pregnant, nursing, or have a medical condition, it is always best to consult with a healthcare provider before incorporating any new supplement or plant medicine into your routine.
If you are interested in purchasing ceremonial grade cacao from me you can purchase a 16 oz. block for $50 + shipping in my online shop or in the studio we have 30 gram and 60 gram options available as well.
In ancient times cacao was referred to as “Food of the Gods” and was a hot commodity along trade routes.
Cacao
Not all cacao is equal. Ceremonial-grade cacao is the original non-hybridised form of the plant, grown with love and awareness and fairly-traded. Ideally it’s been sourced and prepared by a cacao shaman who knows the plant well and has a good relationship with the growers.
Ceremonial-grade cacao is quite hard to find, and usually costs more than even the highest-grade organic raw cacao you get from health food shops. It’s not necessary for ceremonial cacao to be raw, though some people prefer it that way.
The Cacao that I use and sell is real ceremonial cacao prepared by Mayan collectives in Guatemala and sourced through ethical direct trade. This cacao is non-GMO and grown without chemical pesticides or fertilizers. All the cacao is toasted over wood fire the traditional way, giving it an unmatched flavor and aroma. This artisanal preparation keeps more of the process in the cacao-growing region, so our model sends an average of 100% of the "fair trade" rate back to the source country. That means you can enjoy truly equitable cacao that's grown sustainably and sourced with clear transparency. Our brand is one of the only brands in the country carrying true ceremonial cacao toasted over wood fire. You'll notice a clear difference in flavor, aroma, and sensation. That's right – "ceremonial cacao" isn't just about intention; it has to be produced a certain way that involves the historical stewards beyond just the farming.
Getting started
This is one of the recommended ways and the way that I like to prepare cacao for drinking. My method has been developed through conversations with other practitioners, information I’ve gathered online and trial and error.
I recommend you have these tools handy:
Small saucepan
Wooden spoon (what I use) or spatula
Kettle
Measuring cup or weighting scales
(optional — see below)
Sweetener
Medicine people may be a bit purist about the question of whether to sweeten Ceremonial Cacao or not. It seems to be a theme that medicine should taste rough and be a bit of an ordeal to drink. I like to sweeten Cacao before drinking it, otherwise it’s a bit strong for my taste. This is a choice for you to make for yourself, based on your preference.
I like to use grade A maple syrup or coconut sugar which is an unrefined low glycemic index sugar. This matters to me as someone who comes from a family history of diabetes.
Other sweeteners that people commonly use include agave, stevia, honey, and unrefined sugar. It’s worth researching your choice of sweetener to make sure it suits you.
I recommend against using refined white sugar. It’s the most unhealthy, damaging form of sugar available. This is of course your personal choice.
Spices
It’s not necessary to add spices to your cacao. I do so because I like the way it enhances the drink, the health benefits of spices, and because it’s fun to get creative with the taste.
Cayenne Pepper is one of the most commonly used spices, and perhaps the one that has the most significant function. Cayenne and other forms of chili cause the body to vasodilate, which means the blood vessels widen and blood flow increases. This causes anything you put in your body to be absorbed quicker. Cayenne is used with cacao to speed up the effects of the medicine, as well as to give the drink a hot spicy tang.
Vanilla can be used, its flavor complements the bitterness of the chocolate, making the drink taste sweeter. I recommend using vanilla essence, vanilla powder, or a vanilla extract that does not have chemicals and flavorings added to it.
Other spices I like to add to my cacao include, cinnamon, cardamom, and sometimes turmeric. Each of these give both a taste and a feeling to the cacao, so I like to keep them around that way I can choose intuitively based on how I feel on the day.
In terms of quantities, it’s best to start with small quantities of any spice you’re going to use. When you put too much you can’t go back but you can always add more later (right up to the moment of drinking it). So start small and increase until you get it just how you like it.
Milk
An optional extra is milk, which gives the drink a rich creamy quality that I enjoy. My personal favorite is a mix of almond milk and oat milk. You can also use coconut, cashew, hazelnut, rice, or soya milk.
I recommend not using a sweetened milk because you’re adding an unknown amount of white sugar to your cacao. If, like me, you enjoy a little bit of sweet, it’s better to use unsweetened milk and a sweetener of your choice.
It’s also recommended not to use dairy milk, since some people say this blocks the effects of cacao (not sure if this is true or not).
Weighing scales
A slightly rounded tablespoon of cacao is approximately equal to 10 grams, so it’s possible to use this as a guide to guesstimate quantity. Below you’ll learn about how much cacao to use, which is important for people’s physical and emotional health.
Preparing the cacao
With a sharp knife, chop the cacao into small pieces. It’s worth going over it a few times until you’ve chopped the cacao into small chunks. The closer you get to a coarse powder, the easier it is to make a smooth drink.
Put the cacao, sweetener and spices in the saucepan and gently mix them together. (See below for important info on how much cacao to use.)
Note: if you prefer, you can add sweetener and spices later on, when the drink is ready. This works well if your sharing and your guests have allergies. (Being allergic to Cayenne is quite common, for example.)
Heat the water to around 80c. I’m not sure why it is so precise but here are a few ways to do this:
· Get a kettle where you can select the temperature at which it stops heating the water. (This may be the easiest way, especially if you drink cacao regularly. However, temperature-control kettles are not cheap.)
· Heat the water on the stove and use a thermometer to check the temperature.
· Boil the water, put it in a measuring jug and add an extra 25–30% cold water to bring the temperature down.
Add a small amount of hot water to the chopped cacao mix and stir gently together with your spoon or spatula. It’s best to use as little water as possible at this stage. What you’re looking to create is a thick smooth paste.
Once you’ve thoroughly blended this first splash of water, add a bit more and stir it gently together. Keep stirring until you’ve worked out any lumps and don’t add more water until it’s as smooth as possible. This is the secret to getting the drink smooth and not lumpy. It also helps to bring the fat out of the cacao which I'm told has heath benefits.
Keep adding water in small quantities until you have a thick smooth liquid. Then you can start adding your choice of milk if you’re using it. Again, it’s best to add a little at a time and keep stirring until everything has blended together and the drink is smooth.
At this point, you can put the cook pot on the stove at a low heat and start gently warming up the cacao especially if you just added cold nut milk. Once you have the heat on, keep stirring the drink and keep adding milk or water, little by little. I recommend you keep an eye on it, I can't tell you how many times I've walked away and had to clean up a mess. Do not let the cacao boil.
How much liquid you add is entirely up to you. Some people like a thicker drink, others prefer it thinner.
Taste the drink and make any adjustments to get it just how you like it. This is the time to add more spice or sweetener.
Cacao doesn’t like sitting around, so once you’re completely happy with what you’ve made, drink it immediately.
How much cacao
It’s very important to drink the right amount of cacao. If you have too little you won’t feel its effects; if you have too much, you’re likely to make yourself nauseous or get jittery.
Here are some guidelines to follow to determine quantities:
10g: a very light dose (remember 10g is a slightly rounded tablespoon), good for those who are highly sensitive to stimulants, pregnant or have health issues that make it hard to process fats
20g: a light dose, good for supporting other practices (meditation, yoga etc) or giving your day a gentle lift; a good ceremonial dose for sensitive people
30g: a medium dose, great if you’re using cacao instead of alcohol or substances on a night out; also good as a lighter ceremonial dose (and ideal for your first time)
40g: a full ceremonial dose, ideal if you want to journey deeply and have drunk cacao before
50–60g: a large dose, only recommended if you want to go very deep or if you know you’re resistant to the effects of cacao
I highly recommend not drinking more than 60g of cacao in a single day. I’ve heard it doesn’t generally end well!
Health benefits
Ceremonial cacao has many potential health benefits, including:
- Cardiovascular health
Cacao's flavonoids and resveratrol can help lower blood pressure, regulate cholesterol, and improve blood flow. Cacao's antioxidants can also increase blood flow, maintain healthy platelet function, and reduce the risk of cardiovascular disease. - Cognitive function
Cacao's theobromine can improve cognitive function and focus. Its flavonoids can also improve memory and critical thinking abilities. - Mood
Cacao can boost happiness and overall well-being, and reduce stress. Theobromine, caffeine, and epicatechins in cacao can help the brain produce serotonin and endorphins. - Energy
Cacao's caffeine and theobromine can provide a sustained energy boost while promoting wakefulness and alertness. - Antioxidants
Cacao is rich in antioxidants, which can help protect the body's cells from harmful free radicals and reduce inflammation. - Meditation
Cacao ceremonies can help clear the mind and promote feelings of completeness, ecstasy, and love, which can help you connect with your true self.
In addition to its physical and mental health benefits, ceremonial grade cacao is also a powerful tool for spiritual growth and connection. Cacao is known to be used in traditional indigenous ceremonies as a way to connect with the spirit world and induce a state of mindfulness and relaxation. It is believed to be a heart opening medicine and can bring about a sense of inner peace and connection. As I have incorporated ceremonial grade cacao into my spiritual practice I have noticed feeling more grounded, present, and connected to my higher self.
Ceremonial grade cacao is a beautiful plant medicine that you can incorporate into your practice, whether it is yoga and meditation or journaling it is a great tool for self-inquiry. It can be a natural and gentle way to improve physical and mental well-being, and a powerful aid in spiritual growth and connection. If you are looking to incorporate ceremonial grade cacao into your practice, it is important to purchase high-quality cacao from a reputable source that sources their cacao ethically and sustainably, and uses minimal processing methods.
It is also important to know your individual needs and limitations when using cacao. Some people may be more sensitive to the caffeine and theobromine in cacao, and may experience negative side effects such as jitters, insomnia, or digestive discomfort. If you are pregnant, nursing, or have a medical condition, it is always best to consult with a healthcare provider before incorporating any new supplement or plant medicine into your routine.
If you are interested in purchasing ceremonial grade cacao from me you can purchase a 16 oz. block for $50 + shipping in my online shop or in the studio we have 30 gram and 60 gram options available as well.
100% Pure Ceremonial Cacao
Single source ceremonial grade cacao from Alta Verapaz, Guatemala. Gluten-free, vegan, non-GMO, keto/paleo, direct trade, slave-free, wood fire-roasted. 16 oz.