Opskrift Pachamama Kakao

<transcy>Recipe for a delicious cup of cacao with Pachamama Kakao</transcy>

Already when you start preparing your Pachamama Kakao cup, the energy in the cacao starts working in and with you.

You can not do anything right or wrong when you prepare your cacao. That is important to remember.

So let yourself be guided, experience taste, smell and other sensory experiences in your body when you are with the cacao.
That in itself is a truly enjoyable and enriching experience.

What is important to keep in mind is that Pachamama Kakao is active.
That is, your presence when preparing the cacao can be felt in the final cacao cup and you can advantageously observe and play with how you experience your cacao, depending on your mood or focus when preparing and drinking your cacao.

Recipe for a heavenly cup of Pachamama Kakao

The amount of cacao you use to achieve the "flying high cacao effect" is said to be 40g. Below is what we recommend of the amount of cacao for a cup in everyday life. If you want to work deeper with your cacao, you can use more cacao in your cup. Of you want a light cup, use less cacao. Play with it.

You will need:

2 dl plant milk or water

We recommend oat milk that can be skimmed well.

25-30 g Pachamama Kakao

1 teaspoon-tablespoon honey or other sweetener

½-1 tbsp coconut oil

Melt it all over low heat. The cacao must not boil.

When everything is melted to a homogeneous mass,
blend the cacao in a blender until a delicious foam comes on top.
Serve in your favorite cup and ENJOY!

Blog: How to make a simple but powerful cacao ceremony - for all time frames

Pachamama Kakao is pure, grounding and potent in its taste

Drinking your Pachamama Kakao exactly as it is, is an experience worth going for. Experiencing the pure cacao, without added flavor nuances, gives a feeling of getting really close to nature and the opportunity to really taste the pure cacao.

100% cacao is naturally bitter. How bitter and how the cacao otherwise presents itself in taste depends on how the cacao is fermented.

Blog: Cacao fermentation gives taste | Why? How? Get your answers here

We are very happy to be able to deliver a cacao that despite its potency has a sweetness and a natural fullness that we experience very many really like.

Play with the taste of your cocoa

If you want to sweeten you cacao you can use

  • honey
  • coconut sugar
  • panela
  • stevia

A wealth of spices are also lovely to add to your cacao when you feel like it. Try for example

  • cinnamon
  • cardamom
  • cayenne pepper
  • chili
  • vanilla

You can also experiment with the liquid you brew your cacao on.
You can use

  • oat milk
  • almond milk (the cocoa becomes very thick)
  • water
  • a tea you love

Variations are only limited by imagination. Now you have a simple but delicious basic recipe and from there you can experiment and let yourself be guided in many different directions.


Back to blog