Antonia’s Favourite: Creamy Spiced Ceremonial Cacao

This soothing, gently spiced cacao is perfect for slow mornings, creative afternoons, or a grounding evening ritual. Shared with love by @naturalbalance.living.

Ingredients (1 Serving)

• 20–25g Pachakuti ceremonial-grade cacao (finely chopped)
• 250ml plant milk — Plenish Coconut Milk or Oat Milk work beautifully (about 1 cup)
• 1–2 tsp raw tree honey, to taste (optional)
• A pinch of ground ginger
• A pinch of ground cinnamon
• A small pinch of grated nutmeg

Method

1. Warm the base
   In a small pan, gently heat your milk of choice until steaming (do not boil).
2. Melt the cacao
   Add the chopped cacao. Whisk slowly until fully melted and silky smooth.
3. Spice & sweeten
   Add ginger, cinnamon, nutmeg, and honey to taste. Whisk to combine.
4. Serve with intention
   Pour into your favourite cup. Take a breath, set an intention, and sip slowly.

“I use my matcha whisk to blend it together for a smooth and silky taste.”
— Antonia

Notes

• For an ultra-creamy version, replace 50–80ml of the milk with canned coconut milk.
• Avoid boiling — gentle heat helps preserve cacao’s delicate aromatics.
• Sensitive to cacao? Start with 15–18g and adjust to your sweet spot.
• Choose milks with minimal additives for a cleaner flavour.

With love,
Antonia