Annie's Cacao Recipe
A Morning Ritual — From the Head to The Heart
Hi guys, this is Annie. I am finally sharing my cacao recipe with you. The one drink I have every morning without fail. The very one I serve my loved ones as well as podcast guests. So here you go, my go-to recipe! Enjoy!
Why I Drink Cacao Every Morning
Cacao is part of my daily morning routine. After waking, I like to drink hot water first, followed by my cup of warm cacao. I experience my cup of hot chocolate to be a gentle way to energise after waking. This heart-opening drink full of yummy nutrients feels like a treat and a ritual at the same time. It is a way for me to nourish my body, heart and soul. Now that we are moving into autumn, I decided to finally share the recipe with you.
Cacao and TCM
Over the past few years, I have been working closely with my Traditional Chinese Medicine doctor Irene. Traditional Chinese Medicine (TCM) is an ancient philosophy that understands the body as a dynamic balance between yin and yang. Think activity and rest, heat and coolness and light and dark.Â
According to TCM, everything we consume carries an energetic quality. Some ingredients warm and activate (yang), while others nourish and restore (yin). Our goal is not to choose one over the other, but to honour the rhythm of yin and yang throughout the day as well as throughout the seasons.
When to Drink Cacao and Why
Especially now, as we move towards colder weather, warming spices are classic TCM choices to help keep our internal energy balanced. I find that my body welcomes the warmth of cacao more easily in the morning.
In TCM terms, ingredients such as cinnamon and cacao are viewed as gently warming and activating. They are thought to support the yang energy, the part of us that moves outward, acts and creates. From this perspective, cacao is often described as a heart-warming and mood-lifting food. It is believed to energise and support the circulation of energy.
Balancing The Clock
Cacao is seen as a yin–yang harmoniser, while coffee would be considered a strong yang activator. Both can be enjoyable in their own way. But cacao is said to nourish and build energy, whereas coffee provides a quick burst that can feel more depleting if overused.
In the evening, as the yin-energy naturally rises, yang ingredients can become too stimulating for rest and digestion. So as the day softens, choose a lighter cacao ratio or simply close the day with a calming tea instead.
I am speaking to doctor Irene for our podcast series. We dive deeper into the yin-yang clock and how cacao fits into this.
The Recipe
Serves one
You will need: 250ml milk of preference, 100% cacao powder, milk frother, mug and a spoon to scoop
Optional: cinnamon and Cordyseps powder
InstructionsÂ
Pour your milk of preference into the frother. My preference would be oat or hazelnut. Almond milk would make taste things a bit more bitter. Some of my peers like full fat cow’s milk as a base too.
Add 2-4 teaspoons of cacao powder to the milk inside the frother. If you like things airy and foamy, use 1-2 teaspoons of cacao; if you like things strong and creamy (like me) use 3-4 teaspoons.Â
If you want to try an adaptogenic boost, add 1 teaspoon of Cordyceps powder to the mixture. This mushroom is traditionally used in Chinese medicine to support vitality. This addition would make the drink even more yang. Personally, I find that this combination gives the best flavour and texture: 3 teaspoons of cacao and 1 teaspoon of Cordyseps powder.
Finally, you can add a dash of cinnamon either before or after frothing. I like to sprinkle it in at the start. According to TCM, blending cinnamon and cacao harmonises the heart's as well as the kidney’s yang energy and warms our interior.
Some tips:Â
Make this moment mindful by dedicating it to yourself or to the people you are with. I love drinking my cacao while journaling.Â
I would recommend you to drink it hot, not cold.
Check your cacao powder to be 100% cacao, raw, organic and ethically sourced if possible.
Annie’s Cacao vs. Ceremonial Cacao
Ceremonial cacao is traditionally approached with more intention. Rather than simply preparing a drink, the preparation itself becomes part of the ritual. It also uses the whole cacao mass rather than the powder, which makes the cacao richer, creamier and more intense.
On busier mornings, I usually reach for the powder as my recipe states. I simply add everything to my milk frother and have my cacao ready within minutes. But if I go ceremonial style, I use two tablespoons of ceremonial cacao and gently melt this in a pan with milk and a little hot water.
Personally, I experience ceremonial cacao to be more energising and heart-opening. That is why I tend to choose it on mornings when I have more time to myself. Both are part of my ritual. It really just depends on what I feel like that morning.
