17 Aug Hot, Raw, Maple Cacao
This is one of my favorite hearty, sweet, hot drinks. It is grounding and earthy, like coffee, without the sharpness or stimulation. Raw cacao is not roasted, so not as sharp or quite as warming as roasted cacao. It feels nourishing and is delicious. I find it nourishes blood and pacifies vāta, without aggravating kapha (if you add a pinch of saffron, cinnamon or a touch of cayenne pepper and omit the salt) or pitta (especially if you add a pinch of cardamom and omit the salt). I like altering the spices according to the season, using more of the warming spices in cooler seasons and cooler ones in warmer seasons.
- 8 oz. boiling water
- 1 heaping teaspoon (tsp) organic, raw cacao powder (I like Navitas brand)
- 1⁄8 tsp. organic, powdered maca (optional. If I use it, I like Navitas brand here too)
- 1⁄4 tsp. organic, powdered lucuma powder (again, optional and, again, I like Navitas brand. Lucuma gives a bit of a caramel taste)
- 1-2 Tablespoon (TB) pure maple syrup, to taste
- 1⁄8 tsp. salt (Optional. Omit entirely for pitta or kapha prakṛti or vikṛti)
- 1/4 tsp vanilla
- a thin peeling of fresh orange rind (To get that thin peel, just take a peeler and peel a thin ribbon of peel—just about 1-2 inches long and ½ inch wide. Thank you to my friend Anya, for this tip.)
- 4 oz milk, cream or milk alternative, to taste
- For Kapha: add a pinch of a warming spice like saffron, cinnamon, or a touch of cayenne pepper.
- For Pitta: If pitta is high in vikṛti, omit the orange peel and add a pinch of cooling spice like green cardamom powder, a teaspoon of organic, food grade rose water or both.
Mix the cacao, maca, lucuma, salt, vanilla, maple syrup, optional spices and optional rose water well, until smooth, in the bottom of a mug. Add the milk or cream and mix well. Place the orange ribbon in the bottom of the cup. Add boiling water. Mix well.