Preparation
How to prepare ceremonial cacao
There is no single correct recipe for ceremonial cacao: it is an open field for experimenting, and you will find your own cup. A good place to start is 15–20 g of chopped cacao in 150–200 ml of hot water, not boiling, with spices, a pinch of salt or a little honey if you like, blended until smooth. More ideas in our recipes.
By Katya
Updated
2 min read
How much cacao per cup
These numbers are where we like to start, not rules. Most people find their own amount after a few cups.
| Cups | Everyday cup | Ceremonial serving | Water |
|---|---|---|---|
| 1 cup | 15–20 g | 40 g | 180 ml |
| 2 cups | 30–40 g | 80 g | 360 ml |
| 4 cups | 60–80 g | 160 g | 720 ml |
| 10 cups | 150–200 g | 400 g | 1.8 L |
A small kitchen scale makes it easy. No scale? 20 g of finely chopped cacao is about 1½ heaped tablespoons. A 1 lb (453 g) block makes about 22–30 everyday cups, or about 11 ceremonial servings.
A starting point, in five steps
1. Chop the cacao
Take 15–20 g of cacao and chop or shave it finely with a large, sharp knife. The finer the pieces, the faster and smoother they melt.
2. Heat the water
Heat 150–200 ml of water until it is hot but not boiling, about 160–175 °F / 70–80 °C (steaming, with tiny bubbles at the edge). Not boiling keeps the cacao’s full flavour and aroma.
3. Spices and a pinch of salt
Add a pinch of salt, which makes the cup taste richer, and spices if you like: cinnamon, cloves, nutmeg, ginger, orange peel, vanilla or chili. One, several or none.
4. A little honey, if you like
Cacao is naturally bitter. A little honey, sugar or another sweetener balances it. I add a little honey.
5. Blend
Blend everything for a few seconds so it comes together and the flavour opens up. A blender works best; a handheld milk frother also works. Cacao can be hard to dissolve with a spoon alone. (If you blend, vent the lid; hot liquid expands.)
Water or milk?
Water lets the cacao speak for itself and is the traditional choice. Plant or dairy milk makes a softer, creamier cup. Half and half is a nice middle ground.
Make it ahead
Chop a week’s worth of cacao and keep it in a sealed jar in a cool cupboard. In the morning you only need to heat water and blend.
