Hot Chocolate Therapy – How to Craft the Perfect Cup of Cacao

As the cooler weather approaches, we shift to warmer drinks, cosy days, more nights in and grounding cacao. But how do you brew the perfect cup without scorching the precious cacao compounds? How do you make a café worthy clump free concoction?
Which sweeteners will elevate the natural bitterness? What milk works best? And which hot chocolate do you choose?

We often think of hot chocolate as a childhood treat, but high-grade cacao is a very different beast. It’s part ritual, part superfood, and entirely grounding. Whether you’re looking for a velvety morning kick-start or a deep ceremonial pause, read on for how to master the art of the perfect hot chocolate.

Why Quality Matters

The secret isn't just our extraordinary cacao - it’s the techniques.  We’ve put together a guide on how to get the perfect drink every time for whatever occasion, plus a little bit of science of why cacao makes those winter mornings a little brighter - the magnesium, the theobromine, and those famous 'bliss molecules.'
We’re also sharing our three favourite recipes - from the rich Ceremonial to the creamiest drinking chocolate blend.  So read on for the best liquid cacao concoctions ever.  

Pro Hacks

Secret Slurry

Cacao is rich in natural fats and solids that need a bit of 'encouragement' to dissolve. To avoid a trip to The Clumpy Islands and get that professional, silky texture, never fill your mug in one go. Whether you’re using a blended drinking chocolate, straight cacao powder or a solid ceremonial button or shave, start by adding just enough nearly boiling liquid to cover the cacao. Use a whisk or spoon to blend it into a smooth, glossy chocolatey concentrate base (or slurry) first. This ensures every particle is fully emulsified before you top it up with the rest of your warmed milk or water.

Temperature Control - the 70° Rule

Boiling milk or water is the enemy of flavour and nutrients. Keep it around 70 - 80°C to preserve those delicate mood-enhancing compounds, avoid splitting the milk and to prevent a burnt aftertaste. If you don’t have a thermometer or aren’t sure, 70-80 degrees is just before the bubbles start to form indicating the water or milk has boiled.  You can switch the jug off early if you don’t have any visual cues.  

The Froth Factor - emulsion

Cacao doesn't just dissolve; it emulsifies, which means the good plant fat that is the cacao butter also needs to dissolve. A quick 10-second whirl with a milk frother turns a 'muddy' drink into an enticing velvet elixir. You can also use a warm liquid compatible blender or a dedicated multi-tasking frother that also heats the milk while it froths. 

Ingredients

Choose your cacao base

Ceremonial Cacao:"The 'whole bean” option. Pure ceremonial cacao (also known as cacao paste) retains its natural fats (cacao butter), giving you that heart-opening combination of gentle energy and calm. Our ceremonial cacaos are available in either chunks (Cacao Gold) or raw buttons (illustrated origin pack).  Ceremonial cacao contains roughly 50% naturally present cacao butter so it often produces a richer bolder drink than that of a cacao powder which contains between 10 and 20% cacao butter fat.  It also requires a different technique. Ceremonial cacao definitely needs to fully emulsify first with a splash of almost boiled water to break down the fats. You can do this with a spoon or a hot liquid compatible blender or in a pot on the stove on very low heat.  Don’t add cold water to solid cacao as it will seize preventing the emulsion. 

Drinking Chocolate Blends: For when you want the benefit without the prep. Our four organic blends are pre-balanced curated cacao powder blends with plant based superfoods and natural organic sweeteners, making them the perfect convenient everyday ritual. 

CREAMY DRINKING CHOCOLATE - light and comforting

NOURISH Drinking Chocolate - No added sugars of any kind. 

The Sweetener

We prefer to take a minimalist approach and use just enough to bridge the bitterness. 
Some of our favourite sweeteners include Lucuma Powder, Coconut Sugar, blended dates (or date paste), panela sugar, maple syrup or raw honey.
The sweetness of your chosen liquid can help determine how much sweetener to use.

The Medium – select your chosen liquid

Milks

Cacao is naturally bitter, so the type of liquid you add determines how these complex flavours land. 
•    For the best health benefits and to limit any gut sensitivities, always choose a milk with minimal or no additives, preferably organic if possible.

1. Dairy: The Classic 
The Vibe:Rich and nostalgic – creamy and velvety
How it changes the drink: Dairy proteins are incredible at binding to the bitter polyphenols in cacao. This "mutes" the intense bitterness, making the drink taste smoother and sweeter without the need to add much sugar. The additional fats found in dairy also produces amazing froth with little effort.  

2. Oat Milk: A plant-based favourite
The Vibe: Naturally sweet and "malty."
How it changes the drink: Oat milk has a similar viscosity to dairy but contains natural grain sugars. Oat milk highlights the "toasty" notes of the cacao and because it's slightly sweeter on its own, you can often skip the added maple or honey. 

3. Nut Milks:The Artisanal Choice

•    Almond: The nutty professor
The Vibe: Convenient and "nutty." 
How it transforms the drink: easy to find and make, almond milk can make cacao taste more like a dark chocolate bar. Taste and purity vary between brands. For an optimum almonds to water ratio and no unnecessary fillers, you can make your own almond milk using the soak, blend and strain method. Be sure to store in a sterilised jar. 
•    Cashew:Bright and breezy
The Vibe: Silky and light
How it transforms the drink: cashews are naturally high in fat and become incredibly creamy when heated, without the more dominant flavour of oats or almonds, allowing the cacao to shine. You can make your own cashew milk or hunt down a good quality store bought one. 

4. Coconut Milk: The Tropical Treat
The Vibe:Thick and indulgent.
•    How it transforms the drink: The high fat content in coconut milk creates a big "froth". It pairs beautifully with cacao powders and ceremonial cacao especially if you want a luscious, "mousse-like" texture. The natural sweetness of coconut means you can use less or no sweetener.

5. Tigernut Milk: Grrrrr that’s interesting
The vibe: earthy and sweet
•    How it transforms the drink:Being naturally sweet, tigernut milk paired with cacao tempers the bitterness immediately often without the need for any sweetener. Just like it’s friend cacao, it’s not a nut or a grain and works well for those with allergies and sensitivities.  If you can’t find any in a store you can make your own easily using our Tigernut Flour, Flakes or Whole Tigernuts using the soak, blend and strain method. With a honey-like depth and a unique taste a bit like a coconutty pecan, tigernut milkis a hidden gem you need to try.  

Water:The purist
The Vibe: clean and thin
How it trasforms the drink:  If you want to experience the raw, unedited profile of the cacao bean, try a water-based preparation.  Whenever possible use filtered water for a cleaner taste and more nutritional benefits.  Water allows the natural mood-enhancing compounds theobromine and anandamide to be absorbed faster and reveals the true flavour profile of the cacao. Without liquid fats, water-based cacao drinks can be intense in both taste and energising effects, though many love using water for deep ceremonial practice – honouring the way cacao has been prepared for centuries. If  you're not used to using water, start with a smaller amount of cacao and build up depending on how you feel.