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3 Common Mistakes when making your Morning Cacao*

*and how to avoid them

If you’ve tried our cacao and don’t quite get what all the fuss is about, then you probably haven’t quite mastered the art of preparing it. 😉 Implement these tips and we can almost guarantee that it’ll be a WHOLE new experience.

We’ve played around over the years and figured out our fav combos. Def recommend you 𝘗𝘓𝘈𝘠 & 𝘌𝘟𝘗𝘌𝘙𝘐𝘔𝘌𝘕𝘛 to figure out what you love best.

That said, we have some golden rules that we abide by:

🌻1. We 𝗼𝗻𝗹𝘆 𝗲𝘃𝗲𝗿 use top quality cacao (our Balinese cacao 90% of the time, 10% of the time we taste test other varieties). Unfortunately there is some poor quality cacao out there (usually wholesale cacao that seriously rips off the farmers: price is a good indicator as to whether this situation applies).

🌻2. 𝗔𝗹𝘄𝗮𝘆𝘀 𝗯𝗹𝗲𝗻𝗱. Be it with a heat proof blender, stick blender or a whisk and some elbow grease.

🌻3. If we use milk, then we use a good quality oat milk.

🌻4. We 𝗳𝗲𝗲𝗹 𝗶𝗻𝘁𝗼 𝗼𝘂𝗿 𝗺𝗼𝗼𝗱 and add spices/sweetener accordingly. Some days we opt for heart warming cinnamon & a dash of cayenne. Other days, we just add a sprinkle of sea salt. Some days it’s just pure Mama Cacao.

Don’t be scared to do this – especially if it’s your first time trying cacao. Our palettes have been butchered by years of drinking highly processed dutched-cocoa (with emulsifiers, flavouring and other additives). For some of us, it’ll be a bit of a transition to Mama Cacao – so if you feel the need to add some natural sweeteners, milk and spices to make it suit your palette, then don’t be afraid to do so. In our experience, you’ll find less of a want to add sweetener and milk over time.

Inspo for this post was from visiting friends recently who invested in a 500g bag – they didn’t love their first cup. Adam took to the task, (this time blending, adding a touch of sweetener plus a dash of spices) and they were in love. Which made us very happy. 🥰

As always – we’re here to advise you if you need some further guidance, or also feel free to check out our preparation page on our website 🙂 We’ve got tips and tricks that we continue to develop based on your questions and feedback.


Probably one of the easiest mistakes to avoid, but it isn’t necessarily super obvious.

Being vigilant to ensure we don’t boil our cacao also comes back to mindfulness – to be present with the preparations, so as to ensure we don’t burn it.


This is an easy one to implement!


We actually prepared our cacao for years without using a mechanical blender and it was beautiful – but we were committed to making sure it was fully blended so really went for it with a whisk or hand blender. It usually helped that we often prepared cacao in a group – so when the arms got tired we could share the task.

That said, a mechanical blender is honestly a game changer – it really gets in there and makes it SO CREAMY. 10/10 recommend.

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