Ceremonial cocoa is otherwise called the drink of the Gods. It is a traditional drink consumed by many civilizations throughout history. It is known as the “drink of the gods” because it was believed to have mystical powers, capable of connecting people with deities. This belief dates back to the ancient Mayan and Aztec cultures, who held ceremonies where they drank ceremonial cacao before making offerings to their gods.
How cocoa is made
Cacao is made from the beans of the Theobroma cacao tree, which grows in tropical climates and produces cocoa pods containing seeds or “beans”. These beans are ground to create a warming drink when poured over them with water.
Health properties of cocoa
One of the reasons for drinking ceremonial cacao is its health benefits. This drink contains high levels of antioxidants and minerals such as magnesium, calcium, iron and zinc. It also contains natural stimulants, such as caffeine-like compounds called xanthines, which provide energy without the jittery feeling associated with coffee consumption. In addition, research has shown that consuming ceremonial cocoa increases serotonin levels in the brain, resulting in improved mood and an overall reduction in stress levels.
Spiritual aspects of cocoa consumption
Many people like to drink ceremonial cocoa because it gives them the opportunity to connect more deeply with their spiritual side through the rituals carried out when preparing or consuming this special drink. Sometimes rituals include meditation, prayers for a specific intention. This combination can help to gain clarity on difficult life issues, as well as bring people participating in the meeting-ceremony closer together.
Author’s recipe for ceremonial cocoa
Below I present my own recipe for ceremonial cocoa, which I offer to guests who come to me for Reiki healing sessions.
DRINK OF THE GODS – 5 servings
- 0.4 liter plant milk (oat/coconut/almond) heat with cloves until hot but not boiling.
- Pour two tablespoons of powdered, dry cocoa, preferably through a sieve and mix for about a minute – two.
- Put the pan off the fire.
- If the pan is quite high (so as not to splash while blending), throw half a banana and 4 dates directly into it.
- Add a teaspoon of maple syrup.
- Add a small amount of cayenne pepper.
- Add a pinch of powdered ginger.
- Add a big pinch of cinnamon.
- Blend.
- Reheat by stirring.
- If we want to get a pleasant consistency – pour the resulting drink through a sieve into the target vessel.
Cocoa prepared in this way should be drunk quite quickly to maintain its pleasant structure.
Enjoy 🙂