Mayan Cacao Recipe from our Primordial Breathwork Sessions!
posted by Cynthia Robinson on November 21st, 2013
After many requests, we are happy to share our Mayan Ceremonial Cacao Recipe which we offer at our Amazonian/Tibetan Transformational Breathwork Sessions.
Cocao originates in the Amazon and indigenous societies of Mexico, Central America and South America have used Cacao as a food, a medicine, and a currency for hundreds if not thousands of year. Cacao was highly valued to these ancient cultures and in fact Theobroma (the genius of Cacao) translates as food of the gods.
In our breathwork practice we have found Cacao to be a very supportive and harmonious addition. Ceremonial cacao is know to increase blood flow the the brain up to 30-40%, supports higher cognitive functions and accentuates a loving and open heart presence. In addition ceremonial cacao supports us to access our emotional and energy body.
In your personal practice cacao is a powerful support in meditation, breathwork, chi gong, sacred song and other spiritual and creative practices.
Here’s how we make ours. This recipe serves 8-16 depending on the dosage.
- 7 cups of filtered or spring water
- 1 pound of Cacao Paste
- Dash chilly flakes or cayenne powder (to taste)
- 1 vanilla bean
- 1 – 3 teaspoon(s) cinnamon powder
- 1/2 cup honey (optional)
- Add cinnamon and cayenne to your water in a steel or ceramic pot. We usually add about a 1/4 teaspoon of cayenne however this will vary depending on the strength of the spice and your personal preference. We suggest starting light and then add more to taste at the end.
- Heat water keeping it just below a boil.
- Chop the cacao paste brick and add it to the water once hot.
- Stir the mixture with a whisk for about 5-10 minutes while keeping the temperature just below boiling. The more you whisk it the creamier the texture will be. If it starts to boil it’s ok. Just turn the heat down at this point.
- While whisking, add your vanilla. In order to extract the vanilla from the bean, make a slit down one side of the bean and open the pod. Take a spoon and scrape the insides out. Before adding the vanilla to the mixture we find it useful to mix it with a small amount of the chocolate in a small cup so that the clumps dissolve fully.
- When finished whisking, the mixture should be a thick creamy yet fluid consistency. At this point you can turn off the heat. If the constancy is two watery, keep the heat on in order to allow more water to evaporate or add more cacao.
- Add optional honey.
1/4 cup for a light does (about .5oz of cacao)
1/2 cup for a normal dose (about 1oz of cacao)
1 cup for a strong ceremonial dose (about 2oz of cacao)
About Cacao Paste
Cacao Paste is pure Cacao (chocolate) beans which have been finely ground and pressed into a block. Nothing has been removed unlike cacao powder which has the oil extracted. The following are a couple of our favorite sources of high quality fair traded cacao.
Nova Monda Cacao & Chocolate
Contact them to special order paste.
Embue Cacao (formerly named Heartblood Cacao)
As you experiment with this recipe you will find that different cacao will have a slightly different constancy and may require a slightly different proportion of water. Feel free to experiment with variations on chilly, cinnamon and honey to your preference and mood.