Anna’s Cacao Masala

Recipe by Anna — @cit.gandi

Winter has arrived and it’s important to take care of our immunity, just as well as it is important to embrace the scent, taste and warming effect of different spices. What better way than to combine the benefits of ceremonial grade cacao with the spices, to create a winter immunity boosting elixir! This recipe can be used both for every day use or to spice up a ritual.

Ingredients (1 serving)

• ⅔ cup water
• ⅓ cup plant-based milk of choice
• 20–25g ceremonial grade cacao (Pachakuti)
• ⅓ tsp ginger powder or 1–2 tsp fresh ginger, finely chopped or grated
• 1–2 star anise
• ⅓ tsp cinnamon powder or a small cinnamon stick, lightly crushed
• ⅓ tsp cardamom powder or a few cardamom pods, gently crushed
• A pinch of nutmeg
• A pinch of salt
• Optional sweetener: honey, coconut sugar, or date syrup (to taste)

Method

1. Add the water to a pot and bring to a gentle simmer over medium heat.
2. Add the non-powdered spices first (star anise, cinnamon stick, cardamom pods, fresh ginger if using). Simmer for ~5 minutes.
3. Add the powdered spices and allow to simmer for another 2–3 minutes.
4. Add the plant-based milk and turn off the heat.
5. If the liquid feels too hot for ceremonial cacao (above ~80°C), allow it to cool slightly.
6. Strain out the spices and pour the liquid into a blender.
7. Add the chopped ceremonial cacao and sweetener of choice.
8. Blend until smooth and frothy, then serve warm.

Notes

• Sensitive to cacao? Start with 15–18g and adjust to your sweet spot.
• Choose plant-based milks with minimal additives for a cleaner flavour.