June 28, 2021

Iced Cacao

INGREDIENTS:

20g SHAVED CEREMONIAL CACAO

2 X HANDFUL OF ICE CUBES

180-200ML OF ALMOND MYLK (OR MYLK OF CHOICE), chilled is best.

CINNAMON GROUND

HIMALAYAN PINK SALT

RAW JARRAH HONEY/ SWEETENER TO TASTE

 

METHOD (with blender):

  1. Add 20g of shaved cacao to your blender (or jug if you are using a hand-held/stick blender)
  2. Pour enough hot water over the cacao to melt it (about 30ml).
  3. Add your sweetener, a dash of cinnamon & pink salt.
  4. Add 180ml of mylk, along with two handfuls of ice.
  5. Blend until the ice is fully blended and the mixture is combined.
  6. Pour into a cup and enjoy!

 

Method (without blender)

* Follow steps 1-3, using a large glass/cup instead of a blender.

  1. Add 180ml of mylk and a handful of ice.
  2. Enjoy!

Tip: create a big batch of cold brew cacao and keep it in the fridge for when you want to serve yourself a drink.

 Cacao keeps for about 5 days in the fridge.

Remember to share your creation with us by tagging @cacao_collective on Instagram.