Ceremonial Cacao
Chocolate has long been known for its healing abilities, and although it’s not a hallucinogen, it can elevate feelings of a deeper connection to Mama Gaia. Cacao is an elixir for the heart. A facilitator of love. An aphrodisiac. The food of the Gods.
It is important to note that not all chocolate is the same. Chocolate or cocoa that is highly processed and comes from factories with fun theme parks is anything but healing for the soul. But cacao, bitter and sensual and dark, is the nourishing nectar for the Gods infused with healing energy. A highly elevated and elegant treat to be indulged on special occasions and with intention.
This ceremonial cacao is to be treated as a ritual. A celebratory and intentional beverage consumed at a time of great joy - for example, the Winter Solstice; when the year is coming to a close, the light has dimmed and the darkness has taken center stage as it is asking us to release all that the year brought to us. Release anything we don’t want to take with us into our fresh start, the renewed season of light, the new year.
What type of chocolate is to be used in a ceremonial cacao recipe?
Cacao nibs or cacao-bean paste that is pure, minimally processed, and fair-trade.
What types of rituals are to be used with sacred cacao?
I believe in infusing the cacao with intention while you are creating the sacred brew. As you add the herbs into the water - state your intentions so they will infuse into your beverage while they steep on the stove. Drinking cacao requests mindfulness - can you feel the silky smooth chocolate glide across your tongue? Down into your belly? Can you smell the bitter aroma as you bring the cup to your lips? What do you sense as you sit in deep presence with your cacao? I absolutely love to bring my cacao into a nourishing bath and let each sip rejuvenate my soul while anything that no longer serves me is transmuted into love by the healing salts and water.
CEREMONIAL CACAO RECIPE
3T cacao nibs or cacao-bean paste
2 ½T Shatavari powder
1T fresh ginger, chopped
3T coconut cream
3 cups water
1 cup almond milk (I make mine in my Almond Cow)
½t vanilla extract
Raw honey
The Deets:
Add cacao, Shatavari, and ginger to three cups of water and bring to a boil. Then simmer for about 10 minutes. Strain out the herbs. Add almond milk, vanilla extract, and coconut cream and simmer on low heat for about 10 more minutes. Add honey to desired sweetness (I added 2T of cinnamon-infused honey). Serves 2.
Optional: add rose powder for deeper heart opening
