Whether you’re new to cacao or have been making cacao for years, we want to make sure that you’re preparing the creamiest, most decadent, and bioavailable cacao possible.
Keep reading to discover the five most common mistakes people make when preparing cacao and how to avoid them..
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1. Overheating the Cacao
One of the most common mistakes is letting your liquid boil. High heat can dull cacao's medicinal compounds and make them less bioavailable. Instead, heat your water or nut milk to around 180°F. Think of it as warming cacao with care, not shocking it with too much heat.
2. Preparing with dairy milk
Dairy may seem like a natural choice, but it actually interferes with cacao’s beneficial compounds and makes it harder for your body to fully absorb the medicine.
For the most nourishing experience, we recommend preparing your cacao with water or a plant-based milk like oat, almond, or cashew. These bases let the natural fats in the whole cacao bean support absorption while keeping the flavor smooth and creamy.
If you’re looking to experiment, try brewing cacao with an herbal tea such as tulsi rose, licorice root, or guayusa. Each adds its own subtle qualities while allowing cacao’s heart-opening effects to come through clearly.
3. Over-sweetening (or never trying it unsweetened)
Traditional Mayan preparations honor cacao’s natural bitterness without sweetener. We’ve found that as we get used to less sugar and sweeteners in our foods, the cacao has a natural smoothness and sweetness of its own.
We encourage you to try your cacao unsweetened at least once. Many people find it helps reset their palate and even break old sugar habits.
If you do choose to sweeten, reach for natural options like honey or maple syrup. And remember: let the cacao lead, not the sugar.
4. Forgetting the intention
Even if you prepare cacao perfectly, the ritual can feel hollow without intention.
Cacao is subtle - it listens to you. One breath, one prayer, one word of gratitude before your first sip changes everything.
You might stir your cacao slowly, breathe deeply, or speak your intention aloud. These small actions give the medicine direction, guiding it where it’s needed most - whether that’s clarity, creativity, or a reminder to rest.
5. Making watery cacao
Cacao is meant to feel rich and full-bodied - not thin or watery. If your cup feels flat, it’s often a matter of blending and ratio. The magic really comes alive when cacao is blended until creamy. A high-speed blender gives the best texture, but a milk frother or even shaking it vigorously in a jar will do in a pinch. You’ll know it’s right when the top is crowned with rainbow bubbles.
Another key is the ratio: about 25 discs to 6oz of liquid makes a thick, heart-opening cup. More water will dilute the medicine, while less will make it stronger. Of course, you can experiment to your taste, but starting with this balance allows the cacao to fully express its richness.
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Bonus: Experiment with preparation styles
Ancient cultures enjoyed both hot and cold preparations of cacao. Both are delicious - and worth exploring.
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In warmer months, try blending your cacao with half the usual liquid, then adding ice for a chilled drink. Or refrigerate overnight for a thick, mousse-like dessert.
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Each preparation teaches you something new about the plant. By experimenting - with spices like cinnamon, cayenne, or cardamom, or with seasonal add-ins - you build your own relationship with cacao.
We hope these tips help you enjoy your cacao even more deeply! Feel free to reach out with any questions!
