Once you have the basics, your daily cacao can change with your mood and the season. Here are five simple recipes using two to four spheres (about 20 to 30 grams). Melt the cacao into hot (not boiling) water or milk first, then build from there.
1. The Classic
Cacao, hot water, a pinch of sea salt. Whisk until frothy. The purest way to taste the Colombian cacao itself.
2. Spiced
Cacao, hot water, cinnamon, cardamom and a tiny pinch of chilli. Warming and grounding, in the spirit of how the Aztec drank it.
3. Creamy Latte
Cacao melted into hot oat or whole milk, a little vanilla, a thread of honey. Rich and comforting.
4. Iced
Cacao melted in a little hot water, loosened with cold milk, poured over ice. Made for warm days. See our full iced cacao guide.
5. Blended Frappe
Cooled cacao blended with ice, a frozen banana and a pinch of cinnamon. A cold, frothy, almost dessert-like cup.
A note on sweetness
Solara is pure cacao, so it is not sweet on its own. Start with little or no sweetener so you learn the cacao's real character, then add a touch of honey or a date only if you want it.
FAQ
Can I add milk to ceremonial cacao? Yes. Milk or plant milk makes it creamier and milder. Water keeps the cacao's character clearest.
How do I sweeten cacao naturally? A little raw honey, a soft date blended in, or a touch of maple. Start small.
