To make a drink of ceremonial cacao, finely chop a block of our cacao paste with a chef’s knife on a cutting board.
For a "daily serving," measure 1/4 cup (28g, or 1oz) of chopped or pre-ground cacao and 8oz (230ml) of hot water (steaming but not boiling). Mix with a soft-lidded blender, immersion blender, hand-held cacao frother, or a traditional molinillo (pronounced moh-lee-NEE-yoh). Any of these are better than just stirring, because the cacao is so minimally processed and the cacao butter (i.e. fat) needs to be emulsified.
For a "ceremonial serving," do the same but with 1/3 cup (43g, or 1.5oz) of cacao and 12oz (340ml) of hot water. For a smaller serving, you can use 14g cacao to 4oz hot water.
SAFETY NOTE: DO NOT use a hard-shelled blender like a NutriBullet since that can build up pressure and explode. And if you'll use an immersion blender or frother, make sure the sides of the mug or thermos are much higher than the top of the drink, to avoid spilling. We don't recommend a food processor (Cuisinart, etc) if it's not designed to contain the hot liquid.
If you want more help, you can watch our Free Video Tutorial or use the diagram below!