How to Make the Perfect Cacao Drink

Quickstart Guide

HOW TO MAKE THE PERFECT CACAO DRINK

CLASSIC CEREMONIAL CACAO RECIPE

Ingredients

2 tbsp Soma Cacao
150 ml very hot water
40 ml milk (we like oat milk)
1–2 tsp sweetener (e.g. honey, coconut sugar or maple syrup)

Instructions

1. Blender Method

Add all ingredients to a heat-proof blender and blend thoroughly until smooth. We use our Soma Cacao Portable Blender, which works a treat.

2. Stovetop method

Add all ingredients to a saucepan and heat gently on the stovetop. Mix or froth thoroughly using our Soma Cacao Mini Mixer (milk frother) or another hand-held mixer.

3. Express frother method

Add all ingredients to a large mug. Insert a hand-held milk frother like our Soma Cacao Mini Mixer and froth for 5-10 seconds until combined.

Serves 1.

Blending your cacao really is a game changer. Unlike cacao powder, ceremonial cacao still contains the naturally occurring cacao butter, and blending helps emulsify the fats with the liquid, creating a smoother texture and a more balanced cup.
Traditionally, cacao was prepared as a hot, bitter, spiced and foamy drink. The Mayans melted cacao with water and spices, pouring it repeatedly between vessels and using a molinillo to create foam. Today, we have modern tools that make this process far simpler, while still honouring the same principles.
A blender or milk frother makes all the difference. Our Soma Cacao Portable Blender and Mini Mixer are both designed to help you get the best out of your cacao. And while the tools help, taking your time matters too. This isn’t instant hot chocolate :).
Too much water or milk can dilute the cacao and make it taste thin or underwhelming. Cacao is naturally rich, and it shines best with a relatively concentrated ratio. If your cup tastes weak, try reducing the liquid before increasing the cacao. We don't like using more than 175 ml liquid (combination of oat milk and water) with our cacao, to ensure it is rich and decadent!

From our experience, cow’s milk and soy milk can distort the flavour of the cacao. Some studies suggest that dairy and soy proteins may bind to cacao’s polyphenols and flavanols, potentially reducing their availability, though evidence is mixed and not conclusive.

Oat milk tends to be the most neutral and creamy, with macadamia, cashew, almond and coconut milk also working well.
Another great option is to use water and add a generous spoon of nut butter instead (almond and cashew butter work wonderfully well!). This keeps the cacao flavour clear while adding creaminess and healthy fats.
Cacao prefers gentle heat. Boiling water can scorch it, making it taste bitter and flat, and it may also alter some of cacao’s more heat-sensitive compounds. Hot but not boiling is ideal. You can do this by using the stove top method and heating gently (our preference), OR letting the kettle cool slightly after boiling, OR by adding cold milk to the hot water first to bring the temperature down before pouring it over the cacao.

DOSAGE

Everyone responds to cacao a little differently. Use this as a gentle guide and adjust based on how you feel.

Gentle: 10–15 g
Light, nourishing and easy to integrate, especially if you’re new to cacao or sensitive to stimulants. Great for an evening brew, or for children.
Daily cup: 25-30 g
Our most commonly enjoyed dose. Balanced, grounding and suitable for regular use, especially in the mornings or as an early-afternoon pick-up.
Strong / ceremonial: 35–45 g
More intense and best enjoyed occasionally. We recommend building up gradually rather than jumping straight to this amount.

As always, listen to your body. You can also adjust the strength by changing the liquid ratio rather than increasing the cacao.

Hand pouring ceremonial cacao from a Soma Portable Blender into a stylish cup on a wooden table.

WHY USE CEREMONIAL CACAO?

Soma Cacao is made from whole, minimally processed cacao beans, also known as ceremonial cacao. Unlike cacao powder or store-bought hot chocolate, it contains the highly-prized cacao butter, along with naturally occurring antioxidants, theobromine, minerals and healthy fats.

Cacao powders are made by stripping out the cacao butter, a process that reduces both flavour and many of cacao’s beneficial compounds. Keeping the bean intact is what gives ceremonial cacao its richer, smoother, more chocolatey taste and its distinctive feel.

Soma Portable Blender next to Soma Cacao bags on a wooden shelf, showcasing premium quality blending tools for ceremonial cacao.

BLENDER METHOD

See it in action.

Order Portable Blender

Cacao pairs beautifully with warming spices and subtle contrast. You might like to experiment with cinnamon, vanilla, cardamom, nutmeg, cloves or star anise for warmth and aroma. For a little kick, a pinch of ginger, turmeric, cayenne or even sea salt can lift and balance the flavour.
Soma superfoods can also be a lovely addition here. Ingredients like maca (malty), lucuma (caramel-like) or mesquite (a little like toffee) blend seamlessly into cacao, adding subtle sweetness and roundness without overpowering the cup.
Add spices and superfoods sparingly, and blend them in with the cacao rather than stirring at the end. This helps everything integrate smoothly and keeps the cacao as the hero.
Soma Cacao is unsweetened, so you’re free to adjust your cup to taste. Common options include honey, maple syrup, coconut sugar, agave nectar or a couple of Medjool dates blended in.
If you are avoiding sugar, Soma superfoods such as lucuma (caramel-like) or mesquite (a little like toffee) are a gentle way to soften cacao’s natural bitterness while keeping the flavour grounded and balanced.
It might sound counterintuitive, but a tiny pinch of salt can dramatically improve your cacao. Salt doesn’t make cacao salty. Instead, it enhances sweetness, softens bitterness and brings out the deeper chocolate notes, much like it does in good-quality chocolate.
Use just a pinch of sea salt or mineral salt and blend it in with the cacao. You’re not aiming to taste the salt itself. When it’s right, the cacao simply tastes fuller, rounder and more balanced.

Once you’re familiar with cacao, small ratio changes can completely shift the experience. Before adding more cacao, try adjusting the liquid first. A slightly thicker cup can feel richer and more grounding, while a lighter ratio can feel brighter and more drinkable.
Think in terms of texture and feel rather than fixed measurements. This is one of the simplest ways to fine-tune your cacao day to day.
Each cacao origin has its own flavour profile, strength and feel, and small adjustments can help each one shine. Some origins benefit from a little more water to open up brighter or smokier notes, while others feel best slightly thicker and more concentrated.
You might also find that certain origins pair better with milk, nut butter or spices than others. Think of this as tasting rather than tweaking. Let the flavour guide your choices, and adjust gently until the cup feels balanced and true to that origin.
For a richer, more rounded cup without using milk, try blending your cacao with water and a small spoon of nut butter. Almond, cashew or macadamia work especially well.
Nut butter adds creaminess and body while keeping the cacao flavour clear and present. Start with a small amount. Too much can overpower the cup.