Rose, Vanilla, Orange + Cinnamon Ceremonial Cacao
Hello Everyone! I hope that you have been having a wonderful April so far. I love the energy of April – the everchanging weather, the abundance of spring and the longer days as the sunsets push back to 8:30pm. To me, April is a month which signifies hope, reawakening, creativity and beauty.
With this in mind, I wanted to share one of my favourite recipes for ceremonial cacao – which you can purchase on my store here. Ceremonial Cacao has a beautifully heart opening quality, which really helps you to feel connected to yourself and your body as you drink it. I often find that I feel full of inspiration, creativity and ideas when I drink cacao. It fills me with a rush of creative energy and helps me connect to a deep sense of love for my life and all of the wonderful things we can do during our time here.
In this recipe, I use a combination of some of my favourite ingredients which I find really compliment cacao. The rose provides a light, soft note to the powerful rich flavour of cacao. The orange adds a warming, fruity element (and I personally love orange chocolate, so orange is a must for me!). The cinnamon and vanilla add a subtle, natural sweetness which also uplifts the depth of the rich cacao.
A ceremonial dose of cacao is 42g per serving, but in this recipe I use 25g. I personally find that if you use cacao on a daily or regular basis then 25g is a perfect amount to meditate with in the morning, or connect with to feel that lovely heart warming boost of energy. If you are sensitive to caffeine, then I suggest using a smaller amount such as 20-25g in general. If you wish to use 42g with this recipe, I recommend adding more water so that it will be less thick.
I will share some methods and meditations for connecting with cacao in future posts too, so stay tuned!
I hope you enjoy the recipe!
rose, vanilla, orange + cinnamon ceremonial cacao
25g ceremonial cacao – I use my Sun + Moon collection cacao
3 tbsp rose water
1/2 tsp cinnamon
1/8 tsp vanilla powder
1/4 tsp orange extract (oil based)
1/2 cup (125ml) boiling water
- Boil your kettle to get the water ready for the cacao.
- Add your cacao into the blender. If it is a chunk of cacao, blitz until it has broken down into small pieces / a fine consistency.
- Add the rose water, cinnamon, vanilla, orange and boiling water into your blender and blend until completely smooth.
- Pour your cacao into a mug to serve, and enjoy.