How to prepare ceremonial cacao
So you’ve just purchased a block or a jar of some of Keith’s Ceremonial Grade Cacao, not what the heck do you do with it?
Whether you purchased a full block or a pre chopped jar, this is my recipe for a perfect cup!
Ingredients
2 TBSP of chopped cacao
6-8 oz of hot water
1/4 TSP of ground cinnamon
1/8 TSP of ground turmeric
Dash of cayenne (optional)
Honey to sweeten, I like probably more than the ‘normal’ amount :) I’d say 1-2 TBSP
OPTIONAL ADAPTOGENIC INGREDIENTS: 1/4 tsp of Maca Root Powder, Chaga Mushroom Powder, Lions Mane Powder
So there’s two different methods to prepare your cacao. One isn’t better than the other, I use the blender method when I’m short on time, or frankly too impatient to wait for a cup of decadence! The stovetop method I use for ceremonies or when I’m preparing more than one cup for a friend and I. See which one fits you best.
Most important thing to remember is trust yourself! This is a base recipe that I like to use but by all means, feel free to omit or add things in. Evoke that kitchen witch inside of you! Have fun!
Blender method
Measure out your ingredients into a blender, I use my Ninja smoothie option, the size is perfect and blending gives the cacao a smooth frothy foam on top.
Add 6 - 8 oz of hot water. Make sure not to add BOILING water as to not kill of some of the properties. (Don’t stress too much about this.)
Blend for a few seconds until combined and frothy!
Add to your favorite mug and enjoy!
stovetop method
(If making cacao for 3 or more people I suggest using this method)
Add all ingredients to saucepan or pot, add filtered water according to how may servings.
Turn stovetop to med-high heat
Use a whisk to incorporate ingredients
Let simmer until a frothy consistency forms on top of your cacao
DON’T LEAVE YOUR CACAO ALONE, once it starts to heat up and simmer, if it gets too hot it WILL bubble over and make a mess of your stove. I know from experience :)
Once incorporated, pour into mugs and enjoy!
How to chop your block of cacao
Take your block of cacao out of the package, you can either chop a small amount at a time or chop the whole block and store for future use.
I choose to chop the whole block and store in a mason jar out of the sun on my countertop.
Use a large cutting board and large chopping knife.
Hold the block of cacao on a bias, being mindful of your fingers slowly start to slice the block in slivers. Some blocks will crumble easier than others.
Store in a mason jar. It will store for up to a year. No need to store in the fridge because Keith’s Cacao is slightly fermented so it naturally has a longer shelf life that doesn’t require refrigeration.