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
-
Warm the base
In a small pan, gently heat your milk of choice until steaming (do not boil). -
Melt the cacao
Add the chopped cacao. Whisk slowly until fully melted and silky smooth. -
Spice & sweeten
Add ginger, cinnamon, nutmeg, and honey to taste. Whisk to combine. -
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
