Incense stick, singing bowl, cup and cacao fruit in the sand on a beach.

In short

A cup of ceremonial cacao is like a little pause for the heart. It takes five minutes to make, and the preparation itself is part of the moment. This is how we do it.

Recipe for one cup

  • Heat about 200 ml of water or plant-based milk. Let it get warm but not boil.
  • Chop or grate 15–25 grams of ceremonial cacao.
  • Stir in the cacao and whisk or blend until the drink is smooth and slightly frothy.
  • Flavour it if you like: a little honey or date, a pinch of cinnamon, cardamom, chilli or salt.

Sit down, hold the cup in your hands and take a few calm breaths before you drink.

How much should I use?

For everyday use, people usually reckon on around 15–25 grams. In a ceremony more is often used, around 28–42 grams. These are guidelines from those who work with cacao, not medical advice. Start with a little and feel your way.

Caffeine and theobromine

Cocoa mass contains on average around 1.2 per cent theobromine and 0.2 per cent caffeine. This means that 20 grams gives roughly 240 mg of theobromine and 40 mg of caffeine, but the levels vary with origin and fermentation.

The European Food Safety Authority considers up to 400 mg of caffeine per day to be safe for adults, and 200 mg per day for pregnant women. If you are sensitive to caffeine, it can be nice to drink your cacao earlier in the day.

Good to know

If you are pregnant, breastfeeding, have a heart condition or take antidepressant medication: talk to your doctor or midwife before drinking larger amounts.

Cacao is toxic to dogs and cats, as they cannot break down theobromine. Keep it out of their reach.

Store the cacao in a cool, dry and dark place in an airtight container.

Would you like to know more?

Write to us if you're wondering about anything or would like to experience this together with us.

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