How to Make Ceremonial Cacao at Home: A Simple Guide
Learn how to prepare ceremonial cacao at home, including serving size, water-to-milk ratio, temperature, frothing, flavour ideas and cacao coins.
Making ceremonial cacao at home does not need to be complicated. Once you know the serving size and the texture you like, the process can be as simple as warming liquid, adding cacao and whisking until smooth.
I AM BEING cacao is 100% cacao from Flores Island in Indonesia. Because it is a whole-bean cacao product with its natural cacao butter, it creates a richer drink than cocoa powder. You can prepare it with hot water alone or soften the flavour with a plant-based milk and simple additions such as cinnamon or honey.
What do you need to make ceremonial cacao?
You need cacao, water or plant-based milk, a small pan or heatproof jug and something to whisk or froth with. A handheld frother makes the drink lighter and smoother, but a normal whisk also works.
If you are using a cacao block, you may also need a knife and kitchen scales. With pre-portioned cacao coins, you can count the pieces instead.
How much cacao should you use?
At I AM BEING, around 25g is our everyday serving guide. Around 35g is a fuller serving. If you are new to pure cacao, you can start with less and adjust over time according to taste and personal circumstances.
With our approximately 9.5g cacao coins, two coins make a lighter cup, three give around 28.5g and four give around 38g. The coin format is intended to make portioning easy without needing scales for every drink.
How much liquid should you add?
There is no single correct ratio because some people prefer cacao thick and concentrated while others like a longer, softer drink. A useful starting point is enough liquid to create your favourite mug-sized serving, then adjust the next cup from there.
If you want a creamier texture, use mostly water with a smaller amount of barista-style plant milk, or make a more milk-forward cup if that is your preference. The cacao itself is naturally rich, so you may not need much milk.
What temperature should the water be?
Warm the water or milk until hot but avoid a hard rolling boil. Gentle heat is enough to melt and combine the cacao. If you are using a pan, keep the heat moderate and whisk as the cacao softens.
You do not need specialist equipment or a thermometer for an everyday cup. The practical aim is simply hot liquid and enough mixing to create a smooth texture.
Step-by-step cacao recipe
- Choose your serving of cacao. Start around 25g, or use two to three I AM BEING cacao coins for a lighter everyday cup.
- Warm your water or plant-based milk without bringing it to a hard boil.
- Add the cacao and allow it to soften.
- Whisk or froth until smooth and evenly combined.
- Add cinnamon, vanilla, honey or another simple flavour if you wish.
- Pour into your favourite cup and drink while warm.
Can you use plant-based milk?
Yes. Plant-based milk can soften the natural bitterness of pure cacao and make the drink creamier. Oat milk is a popular option, particularly a barista-style version, although you can use whichever plant milk suits your dietary needs and taste.
For events, always check the specific brand if you need to manage allergens or gluten. The cacao may be gluten-free, but the final drink depends on every ingredient used.
What can you add for flavour?
Cinnamon is an easy starting point. Vanilla, honey, maple syrup or a very small pinch of cayenne can also work. The right additions depend on whether you want the cacao earthy, sweeter, spiced or very simple.
If you are new to cacao, avoid adding too many flavours at once. Start with one or two additions so you can still taste the cacao itself.
Do you need a frother?
No, but it can improve texture. A handheld frother brings air into the drink and can make cacao feel lighter and smoother. A whisk in a small pan creates a denser cup but is completely effective.
If you make cacao often, a frother is useful because it is quick and easy to rinse. For occasional use, use the equipment you already have.
How do you make cacao from coins?
The method is the same as a block, but you can skip chopping and weighing. Count the number of coins you want, add them directly to the warm liquid and whisk or froth until they have completely melted.
Because each I AM BEING coin is approximately 9.5g, the format gives you a simple way to repeat the serving you enjoy. Once you know your preferred number of coins, the whole process becomes very quick.
Common preparation mistakes
The most common mistake is treating pure cacao like instant hot chocolate. It needs to be melted and mixed properly. Another is assuming it must be drunk plain even if you do not enjoy it that way. A small amount of plant based milk, sweetness or spice is completely fine.
It is also easy to use more cacao than you need simply because the product feels unfamiliar. Start with a sensible serving, read the brand guidance and increase only if that suits you.
A simple everyday cacao recipe
For an easy I AM BEING cup, use two to three cacao coins, hot water and a dash of plant-based milk. Add cinnamon and, if you like, a small amount of honey. Froth until smooth and pour into a mug.
That is enough. Ceremonial cacao can be part of a longer class or event, but at home it can also be a very simple drink made in a few minutes.
