Ever wanted to try cacao but not sure how to make it? Keep reading to get my magical morning cacao recipe!
Ever since becoming a mom, I’ve become very comfortable with the ‘daily-ish’ mentality. I no longer strive to try and do every single thing every single day – instead I take a more ‘as often as I can manage’ approach. Not only has this taken some of the pressure off, it means I can actually enjoy the practices I include in my life, instead of trying to diligently tick them off just for the sake of it.
So when it comes to this magical morning cacao, I absolutely do not make it every day. If I can manage about 3 times per week, I think I’m doing well. I’m also quite new to making cacao in this way. I’ve tried different recipes in the past using powder but this time wanted to use the pure cacao block – and so far I am loving it!
This post shares just a few of the many benefits of cacao, the Ayurvedic perspective on this delicious drink, what cacao I use and my favourite recipe so far.
Benefits of Cacao
Cacao has long been revered by ancient civilizations dating back to the Mayan and Aztec cultures who considered it the ‘Food of the Gods’. Today, it’s often called a superfood, but what are some of the benefits?
A Delicious Coffee Alternative
Perhaps one of the most well known benefits of cacao is its use as a coffee alternative. Cacao contains a compound called theobromine which works in a similar way to caffeine, but it gives you a slower release of energy without the jitters or crashes of coffee. This natural energy boost, along with it’s delicious taste, is making it an increasingly popular coffee alternative.
Boost Your Mood
Known as the bliss molecule, cacao contains a neurotransmitter called anadamide. Its name is derived from the Sanskrit word ananda which means bliss, divine or happiness and has a calming effect on the body.
Reduce Stress & Feel Calm
Drinking cacao also helps your body produce more serotonin, the feel good chemical, which can boost your mood, help you feel more relaxed and reduce stress. It’s also a source of magnesium, which is a vital mineral for keeping the stress hormone cortisol in check.
Anti-inflammatory
Cacao is a rich source of polyphenols, specifically a type called flavonoids, which have a powerful anti-inflammatory effect in the body. Polyphenols are antioxidants found in plants and found in fruits, vegetables, tea etc.
Ayurvedic Perspective on Cacao
In Ayurveda, Kapha types benefit most from raw cacao due to its bitter taste and heating & stimulating qualities. It can be enjoyed by all, of course, with a few modifications. For Vata types, you might want to consider adding a tsp of ghee to your cacao. Pitta types can also add a little ghee and are best off omitting additional spices. Not sure what your Ayurvedic body type is? Take my free dosha quiz here!
Here’s What You Need
- Milk of choice
- Water
- Raw cacao
- Maple syrup
- Himalayan rock salt
- Optional spices to taste
Milk – I personally use either regular milk or almond milk when making my morning cacao, you can use any milk of your choice!
Water – you can also use only water for this recipe, I just personally prefer adding some milk to make it extra creamy! The total liquid I use is 1 1/2 cups because this is what fits in my favourite mug 🙂
Raw cacao – Cacao comes in a few different forms including block, powder, nibs, paste, grated etc. I have used the powder in the past but am now using the block. I cut off how much I want to use and chop it into smaller pieces before adding to the pot. Please note that nibs do not melt and are not appropriate for this recipe. If you do not have access to a block, you can substitute for either grated or powdered cacao.
Maple syrup – you can use another sweetener if you like, but I find maple syrup tastes the best! Raw cacao is bitter so how much you use will depend on your taste. 1-2 tsp is plenty for me, and as you get used to the taste you’ll probably find yourself using less and less. If you use honey, remember the Ayurveda rule to never heat honey – just stir it in your cacao when serving.
Himalayan rock salt – I’ve mentioned in many recipes how I loved salted chocolate anything, so adding a pinch of rock salt was a no brainer for me!
Optional spices to taste – the options are truly endless when it comes to making your morning cacao recipe your own. Feel free to experiment to find what works best for you! Some Ayurvedic favourites to include are cinnamon, nutmeg, cardamom, or even a pinch of cayenne pepper if you like a little extra heat (perfect for Kapha types). My personal favourite to include is cardamom.
What Cacao I Use
I am currently using the Nibbed Cacao block to make my morning cacao recipe. I’ve followed them online for such a long time and I have finally got my hands on some! This is an Irish based company and I had the pleasure of meeting one of the co-owners a few times in the past. She is such an incredible person and the company she has created is magic. As far as I know they don’t deliver to Canada yet so I asked recent visitors from home to fly my order over for me.
If You Love This Recipe, Try These Too!
- Ayurvedic Hot Chocolate
- Homemade Almond Milk
- Rise & Shine Coffee Smoothie
- Ayurvedic Chocolate Salted Smoothie
- The Best Rooibos Latte
- Golden Milk Recipe
Are You Going to Make This Recipe?
If you make one of my recipes, I would love to know how it turns out! Make sure to leave a review in the comments section below. It means so much to me and helps others find my recipes too!
Also, make sure to follow @ayurvedawithrebecca Instagram & Pinterest for more healthy, Ayurveda inspired recipes! You can also save this recipe for later by adding it to your recipe board on Pinterest!
Cacao: Magical Morning Recipe
Ingredients
- 1 cup milk of choice
- 1/2 cup water
- 1 1/2 tbsp raw cacao (approx 20g)
- 1-2 tsp maple syrup
- 1 pinch himalayan rock salt
- optional spices to taste (cinnamon, cardamom, nutmeg, cayenne pepper etc)
Instructions
- Add milk, water and chopped raw cacao to a pot and simmer gently until cacao is melted (don't boil and make sure to whisk regularly)
- Add maple syrup, pinch of salt and any spices you want to include
- Use a hand blender to froth before pouring into your favourite mug
Notes
- A hand blender is optional, but really gives it a nice froth! You can also use a milk frother or just whisk vigorously for 30 seconds before serving
- My favourite method is making it on the stove, but you can also do it in a blender if you prefer (my blender doesn’t tolerate hot liquids well so make sure yours does before trying)
- Please note that cacao nibs are not appropriate for this recipe – this recipe is based on using a cacao block but you can also substitute for grated or powdered cacao
