1. Depending on the occasion, a dose of between 10-35g per serving can be used. 35g represents a powerful ceremonial dosage.

2. Heat water or plant milk. We traditionally prefer preparing it with water. IMPORTANT: The water or plant milk should not boil, but only be warmed up so that all the nutrients in the cacao are retained (up until 60 degrees).

3. The cacao can be individually refined with spices such as cinnamon, vanilla, chili and natural sweeteners such as dates or coconut blossom sugar to suit your taste.

If you like your cacao particularly creamy, you can prepare it in a blender and add cacao butter as desired. A milk frother is also very suitable.