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PREPARATION


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 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, though we still recommend you take your time to prepare your cacao - this ain't no instant hot chocolate, folks!

Whatever tool you choose, it is essential you blend your cacao. We’ve written about our fav tools to use in the below instructions, and we’ve elaborated on this further in this blog post.

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Serves 1

INGREDIENTS


  • 2 Tbps Soma Cacao
  • 150 ml very hot water
  • 40 ml milk (we like oat milk)
  • 1-2 tsps sweetener (e.g. honey, coconut sugar, maple syrup)
  • Pinch salt (this rounds out the bitterness)
  • Spices (optional). (e.g. cinnamon, cardamon, more suggestions can be found in this Instagram post).

METHOD