How to prepare cocoa?
Traditionally, ceremonial cocoa is prepared by combining cocoa paste with water. I love drinking it with plant milk and rainbow foam.
Below you will find some recipes which I hope will help you find your favorite form of cocoa.
- 10-25 g - daily portion. I drink this amount of cocoa during the day or in the morning instead of coffee.
- 25-35 g - medium portion. This is the amount of cocoa I drink when I want to practice yoga, go for a walk, do some creative work, meditate or while meeting friends
- 40-50 g - ceremonial portion. This is the amount served at cocoa ceremonies.
Crush cocoa paste (c. 25g) into a pot of cold water or plant milk (250ml). Heat over low heat while stirring until fully dissolved. Blend for a velvety and creamy texture.
Crush a measured amount of cocoa paste (c. 25g) with a knife, and add to water or plant milk (200ml) heated to approximately 70-80 degrees. Mix until fully dissolved. Blend to obtain a creamier consistency and the rainbow foam mentioned above.
Crush cocoa paste (c. 25g), add to water/milk (250ml) and mix. Boil the liquid and simmer for up to 20 minutes. Cocoa prepared this way is much more gentle on the stomach.
Cocoa goes perfectly with oat, almond, coconut and rice milk. We often prepare it with a 50/50 mix of water and plant milk.
It also tastes great with spices such as cinnamon, cardamom, chili, cayenne pepper, ginger, turmeric, vanilla, coconut oil. A pinch of salt on top of your cocoa will make it taste like salted caramel!
The cocoa paste itself is dry, so if you prefer your drink sweet, use honey, agave syrup, coconut sugar or xylitol.
We recommend drinking your cocoa with an intention.
Sit quietly, close your eyes and feel what you want to open up to. Is there something that you want to invite into your life, something you desire? Or maybe it is high time to let go of something?
Remember, everything is energy and what we focus on grows in our lives, so let us focus on what is good, nourishing and uplifting.