Thread by @harveykrishna_, Ok so we‘ve established raw cacao is “the food of the gods”... [...]

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harveykrishna_

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Ok so we‘ve established raw cacao is “the food of the gods”... now let’s talk preparation //

https://twitter.com/harveykrishna_/status/1299519473079259140

https://twitter.com/harveykrishna_/status/1299519473079259140

You can buy ceremonial grade cacao online (two options below) or find some on your own. Just make sure it’s proper ceremonial-grade!!DM me if you’re not sure

http://ceremonial-cacao.com
http://cosmiccacao.co

How much is a ceremonial dose? It really depends on who you ask!! But the guide below does a great job explaining different doses. I’d recommend starting with 20-30g for your first time

Now, if you bought a brick of cacao, you want to cut it up into small pieces so it’s easier to melt (easier to weigh out the right dose on a scale, too)

Meanwhile, you got a small pot of water on the stovetop. Important — DO NOT let the water boil. No big bubbles, just a gentle simmer (or not even that). You DON’T want to overheat and denature all the magic cacao nutrients and enzymes

Btw, some people use nut mylks instead of water. This is fine. I prefer water to appreciate the better cacao flavor, but it’s up to you

But, NO COWS MILK! The casein protein in dairy interferes with your body’s absorption of the cacao compounds (same if you ate meat earlier)

Ok, where are we... hmm... so how much water or how much nut mylk? Maybe a cup? I really hate using measurements after the precise cacao dose. But basically a cup if you want a more liquid beverage, and maybe half if you want it thicker (I enjoy both! depends on the mood)

So you throw the cacao in the water to melt, now it’s time to add spices. My favorite combos:

• Cinnamon & cayenne pepper (“Mayan warrior cacao”) — hot, spicy, heart-warning. Cayenne pepper actually helps body metabolize cacao compounds so it’s a nice booster

• Cardamom & fresh ginger (chopped up) — “cool” (even tho it’s a hot bev), almost refreshing. Love this with a smaller dose and when it’s hot out

If you want to sweeten it up, I recommend honey or maple syrup. A robust, Grade-A maple syrup from Vernon works reeeeallly well. My favorite fall/winter cacao is just cinnamon and maple syrup. Warm, sweet, cozy :)

Other spices you can add: salt, pepper, nutmeg, turmeric, clove. Some people add tahini (?). I’ll often add maca or a mushroom adaptogen mix. Ashwaganda specifically works well too

Anyway, there’s really no “one way” to prepare your cacao. Experiment and see what you like!

Oh! A word on mixing — use a whisk!! You want to get that cacao smooth, silky, maybe even frothy. If you have a handheld frother, even better! Another hack is just throw it all into a Nutribullet and mix it up.

Once it’s ready, time to enjoy! Hold your cup, close your eyes, feel the warmth of your hands, bring it up to your nose, breathe in, enjoy the different smells, then take your first sip, smile, lick your lips, say ahhh, really just enjoy the experience :)

Next thread — ceremony!

Oh btw, can you make a cool (not-hot) cacao drink and still get the effect? SORT OF

My fav is cacao, cardamom, turmeric, ginger & coconut milk; just throw it all in a blender & serve...

... BUT!, for me it’s not the 100% effect you get by melting the cacao and drinking it hot (maybe bc it’s easier for your body to absorb the fats and other compounds when hot?)

Anyway, if preparing hot, remember DON’T BOIL IT either!!! Gentle simmer, ideally no bubbles