Traditionally, Cacao Was Served As A Bitter, Hot, Spicy, Foa

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Traditionally, cacao was served as a bitter, hot, spicy, foamy drink.

The Mayans and Aztecs melted the cacao, added water and spices, poured it multiple times between ornate vases to achieve desired consistency, and used a molinillo (whisk) to create a layer of foam on the top.

We now have modern kitchen tools to replicate this process with a little more ease and efficiency. Yet it is our hope that cacao drinking becomes a time in your day when you slow things down, resisting the need to rush. Letting it be a ritual, as opposed to just another habit. And there’s no need to combine your cacao drinking with any other activity (especially not scrolling social media 😉).

We like preparing our cacao on the stove top, allowing it to melt and heat gradually… something about stirring it by hand makes it all the more cathartic. Then we like to whisk it up or blend with a stick blender to get that delightful frothiness.

BUT we know many of you lead busy lives, and that the stovetop option isn’t always realistic, so we do have an express preparation method (pictured!) for you.

The ingredients listed are based on how I like my cacao – strong and quite thick, as opposed to milky like a regular hot chocolate. Like coffee though, we all have our own preferences in terms of flavour, texture and strength. Experiment by concocting your own unique blend.

Aaaand if you have another method that works wonders for you, we’d love to hear from you!

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