CC A F. ORIGINAL Ceremonial Grade Cacao Recipe
Ingredients:
(1 serving)
25g* cacao
100 - 125 ml plant milk
100 - 125 ml water
pinch of cardamom, cinnamon, vanilla, salt
sweetener (optional, date syrup, honey, maple syrup)
Preparation:
- In a small saucepan, heat the water and plant milk over low heat. Do not let it boil.
The temperature should be around 70°C.
- Reduce the heat to low before adding the remaining ingredients.
- Add the spices and sweetener, stir well.
- Add the cacao and slowly stir it into the liquid. Stir constantly until it is completely dissolved.
- Turn off the heat and continue stirring for about 3 more minutes.
- Enjoy!
* This is the recommended dose for adults, recommended dose for children: 5-10 g, depending on the child's age
Notes from the Apothecary
Choose your milk wisely.
The milk defines the taste. Taste it on its own first - if you enjoy it plain, you'll love your cacao even more.
We recommend plant-based milk for better mineral absorption and a cleaner flavor.
Temperature care - but no stress.
Keep it around 60-70 °C to preserve minerals. Once it nearly boils, lower to level 3 and add cacao after a few minutes. Even if it reaches 80-90 °C or higher, it remains beneficial and rich - only slightly less minerals.
Every cacao made with care is still magical.
Sweetener is personal.
At CC A F. cacao apothecary firm, we use date syrup for its minerals and natural calming effect on the nervous system. Still, you can use unrefined brown sugar or any natural sweetener you prefer.
Experiment freely.
This recipe is a foundation - adapt and make it your own. One of the signatures of CC A F. cacao apothecary firm is the use of nootropics and adaptogens to support focus and balance. We and our clients also add functional essential oils, part of our lab-tested recipes crafted at CC A F. cacao apothecary firm. You can explore classic spices like cayenne or black pepper - ancient additions that bring warmth and clarity.
With warmth and clarity from CC A F. cacao apothecary firm.
CC A F. ORIGINAL Ceremonial Grade Cacao Recipe – Milk Frother
If you have an electric milk frother at home that heats, stirs and froths milk as it spins, you can easily make CC A F. ceremonial grade cacao in it too. The ingredients and dose are the same as in the original saucepan recipe. The difference is that the frother does the stirring for you, and the cacao turns out lightly frothed and velvety.
Ingredients:
(1 serving)
25g* cacao
100 - 125 ml plant milk
100 - 125 ml water
pinch of cardamom, cinnamon, vanilla, salt
sweetener (optional, date syrup, honey, maple syrup)
Preparation:
- Pour the water and plant milk into the frother. Do not go above the frother's max fill line.
- Switch on a mode that heats and stirs. If your frother lets you set the temperature, choose around 70°C.
- Wait until the frother starts spinning, and only then add the remaining ingredients.
- While the frother is spinning, add the cacao slowly and in portions so it blends evenly into the liquid.
- Add the spices and sweetener.
- Let the frother finish its cycle. If the cacao has not fully dissolved, run one more short cycle or stir with a spoon.
- Pour into a cup and enjoy!
* This is the recommended dose for adults, recommended dose for children: 5-10 g, depending on the child's age
Notes from the Apothecary
Spin first, then cacao.
If you add cacao to an empty or still frother, it can settle at the bottom and burn. Once the frother is already spinning, the cacao is caught in the motion right away and dissolves evenly.
Mind your frother's capacity.
Home frothers usually hold about 240-300 ml in heating mode, and even less in frothing mode. If yours is smaller, reduce the liquid or make it in two batches. Check your frother's manual for its exact capacity.
Grated cacao dissolves more easily.
CC A F. grated cacao dissolves quickly in a frother. If you are using cacao mass, chop or grate it finely first.
If the lid won't let you add ingredients.
Some frothers stop when the lid is removed. If yours does, add the cacao and spices right after switching it on, close the lid and let it spin.
Rinse right away.
Rinse the frother and whisk with warm water straight after use. That way the cacao won't dry on, and your next cup will taste just as clean.
Everything else stays as in the saucepan recipe.
Choosing your milk, your sweetener, and experimenting freely with nootropics, adaptogens and spices all work exactly the same. It is the same recipe, just in a different vessel.
With warmth and clarity from CC A F. cacao apothecary firm.