How to make a Mamamuti Signature Cacao Brew

Before we get into the recipe, I want to get one thing out of the way.

You really don’t need to overcomplicate cacao.

There is an extraordinary amount of information surrounding how cacao should be prepared, how much you should use, when you should drink it, what you should feel, what intention you should set and whether you’re doing it all “properly”.

I used to get caught up in some of that too.

These days, I see cacao much more simply.

It’s food. Extraordinary food, yes. But food.

And you’re allowed to enjoy it in whatever way works for you.

You can make cacao slowly and intentionally. You can drink it while watching Netflix. You can share it with friends. Drink it alone. Have a small cup. Make it ridiculously strong. Add spices. Add sweetness. Use oat milk. Use water. Drink it at night. Drink it in the afternoon.

There is no cacao police.

Your relationship with cacao belongs to you.

For me, cacao has become one of life’s great everyday pleasures. I love the taste, the nourishment, the way it makes me feel and the simple act of standing at the stove and making myself a really delicious cup.

That’s enough.

Respect the cacao. Be curious about where it came from and how it was grown and processed. Know who benefits from the money you spend. And never forget the farmers who grew it.

Then make the damn cup and enjoy it.

HOW I MAKE MINE

This is my favourite way to make cacao. It’s simple, creamy and very forgiving.

I love oat milk because it gives cacao a naturally creamy sweetness, but there are no rules here. Coconut, soy or almond milk all work beautifully. If you prefer something lighter, use water or a combination of water and milk.

And if you’re making cacao for a group, simply multiply the quantities.

This isn’t a sacred formula.

It’s just a very delicious cup of cacao.

Ingredients (serves 1)

• 1 x 15g piece (3 squares) of Mamamuti Pacific Pure Cacao Paste  or
• 4 Mamamuti Cacao and Vanilla Paste Buttons or
• 2 tsp of Mamamuti Pacific Pure Cacao Powder
• 200 - 250ml (3/4 of a cup) nut milk/water 
• Tiny pinch of salt - trust me, a game changer, the salt lets the chocolate flavour sing and reduces the bitterness
• Your choice of sweetener such as coconut sugar, honey, maple syrup.

Method

1. Gently warm your preferred liquid in a saucepan.
2. Add the cacao paste, powder or buttons and a pinch of salt. Slow down and enjoy this moment. Tune into your senses and take a few deep breaths. Smile. Thank the farmers who lovingly grow your cacao. Send love into the world. Give yourself a virtual hug.
   
3. Using a whisk, stir and watch your cacao change as it melts. Be patient. You don’t want to rush this moment. Keep stirring until your brew emulsifies and turns into a velvety, smooth and creamy drink.
4. Sweeten to your liking using your favourite sweetener and enjoy!

• There are so many options you could add to your brew to individualise your ever changing needs and desires. Cacao is a wonderful carrier for flavours and medicinal remedies.
• Have fun with your creations and play by adding: Spices like vanilla, cinnamon, cardamom, chilli, pepper, turmeric, ginger, caraway or fennel seeds.
• Medicinals like mushrooms, activated maca or ashwagandha. 
• Collagen or bone broth. 
• Citrus peel - the zest of organic lemon, lime or orange is delicious with cacao! 

You can’t mess this up. Trust your gut and let your creativity run wild with cacao. Pleasure is the purpose.