Cacao Recipes

A simple warm cacao where cardamom makes the flavour a little more spiced and aromatic.

For one cup

• 20 grams ceremonial cacao
• 200 to 250 ml water or milk
• ¼ teaspoon ground cardamom
• Pinch of cinnamon
• Optional: honey, maple syrup or one date

Preparation

1. Gently heat the water or milk to a maximum of around 70 °C.
2. Add the cacao and let it melt gently.
3. Add cardamom and cinnamon.
4. Mix or froth until smooth.
5. Let it cool slightly and add honey if you like.

Want the cardamom already infused into the cacao itself? Take a look at our CARDAMOM Cacao Bar .

A soft floral cacao where rose pairs beautifully with the full flavour of cacao.

For one cup

• 20 grams ceremonial cacao or 1 LOVE Cacao Bar
• 200 to 250 ml water
• 1 to 2 grams dried rose petals suitable for consumption
• Pinch of cinnamon
• Optional: honey

Preparation

1. Heat the water without letting it boil.
2. Let the rose petals steep for 8 to 10 minutes.
3. Strain out the petals.
4. Check that the infusion is no hotter than around 70 °C.
5. Let the cacao melt into it.
6. Add cinnamon and froth the cacao.
7. If you use honey, add it last after the cacao has cooled slightly.

With LOVE, you also get saffron, cordyceps and chilli. View LOVE .

Cacao and chai go incredibly well together. Make your spiced infusion first and then use it as the base for your cacao.

For one cup

• 20 grams ceremonial cacao or 1 Cacao Bar
• 200 to 250 ml water or milk
• ¼ teaspoon cinnamon
• 2 cardamom pods, lightly crushed
• 1 small piece of fresh ginger
• 1 clove
• Small pinch of nutmeg

Preparation

1. Let the spices gently steep in the warm liquid.
2. Strain out the spices.
3. Let the chai cool to a maximum of around 70 °C.
4. Add the cacao.
5. Let it melt gently and froth.

Fresh orange and warming ginger give pure cacao a completely different character.

For one cup

• 20 grams ceremonial cacao
• 220 ml water or almond milk
• 2 thin slices of fresh ginger
• ½ teaspoon finely grated orange zest
• Pinch of cinnamon
• Very small pinch of salt
• Optional: 1 date

Preparation

1. Let the ginger steep in the warm liquid for a few minutes.
2. Let it cool to a maximum of around 70 °C.
3. Add the cacao and let it melt gently.
4. Add orange zest, cinnamon and salt.
5. Mix or froth.

A fresh cacao where mint makes the full cacao flavour feel a little lighter.

For one cup

• 20 grams ceremonial cacao
• 200 ml water
• Fresh mint or pure peppermint tea
• 30 to 50 ml milk of your choice
• Optional: honey

Preparation

1. First make a strong mint tea.
2. Remove the mint.
3. Let the tea cool to a maximum of around 70 °C.
4. Let the cacao melt into it.
5. Add the milk and froth everything together.
6. Add honey only after the cacao has cooled slightly.

A simple warming combination that works beautifully with pure cacao.

For one cup

• 20 grams ceremonial cacao
• 220 ml water or milk
• ½ teaspoon cinnamon
• A very small pinch of chilli or cayenne
• Pinch of salt
• Optional: honey or maple syrup

Preparation

1. Heat the liquid to a maximum of around 70 °C.
2. Let the cacao melt into it.
3. Add cinnamon, chilli and salt.
4. Froth well.
5. Taste before adding more chilli.
6. If using honey, add it last.

HEAL already contains turmeric and piperine. Add fresh ginger and you can easily turn it into a warm golden cacao.

For one cup

• 1 HEAL Cacao Bar
• 200 to 300 ml water or milk
• 2 to 3 thin slices of fresh ginger
• Optional: cinnamon

Preparation

1. Let the ginger steep in the warm liquid for a few minutes.
2. Let the liquid cool to a maximum of around 70 °C.
3. Add the HEAL Bar.
4. Let it melt gently.
5. Mix or froth well.

For days when you want cacao, but absolutely do not want a warm cup.

For one glass

• 20 grams ceremonial cacao
• 50 ml warm water at a maximum of around 70 °C
• 150 to 200 ml cold milk of your choice
• Ice cubes
• Optional: cinnamon or vanilla

Preparation

1. Let the cacao melt into the warm water.
2. Fill a glass with ice.
3. Add the cold milk.
4. Pour in the cacao.
5. Stir or shake well.

A tropical version with coconut and cardamom.

For one glass

• 20 grams ceremonial cacao
• 50 ml warm water at a maximum of around 70 °C
• 100 ml coconut water
• 75 ml coconut milk
• ¼ teaspoon cardamom
• Ice cubes

Preparation

1. Let the cacao melt into the warm water.
2. Let it cool briefly.
3. Add the cacao, coconut water, coconut milk, cardamom and ice to a blender.
4. Blend briefly until cold and creamy.

A more filling cold cacao that also works well for breakfast or brunch.

For one large glass

• 20 grams ceremonial cacao or 1 Cacao Bar
• 200 ml chai or ginger cinnamon tea
• 1 frozen banana
• Optional: ½ avocado
• Optional: 1 date
• Optional: handful of almonds or walnuts

Preparation

1. Brew the tea first.
2. Let it cool to a maximum of around 70 °C before adding the cacao.
3. Let the cacao melt.
4. Then let the cacao base cool completely.
5. Blend with the banana and any extra ingredients.

Here we intentionally use cacao as a baking ingredient. The 70 °C preparation rule applies to our cacao drinks, not to recipes where cacao is intentionally baked.

Ingredients

• 3 ripe bananas
• 2 eggs
• 200 grams spelt flour
• 100 grams melted butter
• 2 to 3 tablespoons honey
• 1½ teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 Cacao Bar, cut into pieces
• Optional: walnuts
• Sesame seeds and pumpkin seeds

Preparation

1. Preheat the oven to 175°C.
2. Mash the bananas.
3. Mix with the eggs, butter and vanilla.
4. Add the flour, baking powder, cinnamon and salt.
5. Fold in the pieces of Cacao Bar.
6. Add the honey to the batter.
7. Pour into a lined loaf tin.
8. Sprinkle with sesame and pumpkin seeds.
9. Bake for around 45 to 50 minutes.

Basically a cacao affogato. Simple and very good.

For one serving

• 20 grams ceremonial cacao
• 150 ml water or milk
• 1 or 2 scoops vanilla ice cream
• Optional: cinnamon, cacao nibs or a pinch of salt

Preparation

1. Heat the water or milk to a maximum of around 70 °C.
2. Let the cacao melt into it.
3. Place the ice cream in a glass or small bowl.
4. Pour the warm cacao over it.

1. Soak the almonds in plenty of water for at least 6 to 8 hours or overnight.
2. Discard the soaking water.
3. Rinse the almonds well.
4. Let them drain well.
5. Prepare the slow juicer.
6. Add small amounts of almonds at a time, alternating with filtered water.
7. Add the date while juicing.
8. Continue until the almonds and around 1 litre of water have been processed.
9. Stir the vanilla extract and cinnamon into the milk afterwards.
10. Store chilled in a tightly closed bottle.
11. Shake before each use.

Want creamier milk? Use a little less water. For a lighter almond milk, simply add a little more water.

Gently heat the almond milk to a maximum of around 70 °C.

Use around 200 to 300 ml of almond milk per cup and then add your cacao.

For four everyday servings, for example, use 80 grams of cacao and around 800 ml to 1 litre of almond milk.

For one cup

• 1 Cacao Bar or 20 to 40 grams ceremonial cacao
• 2 grams dried Blue Lotus
• 200 to 250 ml water

Preparation

1. First make the Blue Lotus infusion.
2. Let the flowers steep for around 8 to 10 minutes.
3. Strain out the flowers.
4. Let the infusion cool to a maximum of around 70 °C.
5. Add the cacao.
6. Let it melt gently.
7. Mix or froth.

Blue Lotus is not part of the standard preparation of ceremonial cacao. This recipe mainly remains available for people using one of our Ritual Sets.