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 hardly ever drink coffee. 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 will be 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
Inhale the scent of the drink before taking your first sip. 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
Don’t get me wrong, my experience with ceremonial cacao has been extraordinary. But even though my cacao ritual feels ceremonial, the way I prepare my cacao is not. Ceremonial cacao is known to be made and enjoyed more mindfully and intentionally. The cacao beans are usually grown and fermented with a dedicated purpose. The cacao plant is honoured as part of a traditional ritual. In ceremonial cacao, the whole cacao mass is used, rather than just the powder. This gives it a richer taste and texture.
Please let me know what you would want me to write about next... I truly hope you enjoy your cup as much as I enjoy mine.
