Peruvian Ceremonial Chocolatada

This is a Ceremonial version of the traditional Peruvian Chocolatada recipe - a creamy & spicy hot chocolate!

It’s a rich and heartwarming hot drink, full of flavour infused with warming spices and a hint of citrus. It’s easy to make and perfect for your festive gatherings to enhance your sacred moments of connection.

Serves 12

Ingredients:

3 Cinnamon sticks
6 Cloves
3 pieces dried Orange Peel (about an inch long)
3 Star Anise pods
2 - 3 pinches freshly grated Nutmeg
1 - 1/2 cups Water + 3 tablespoons
12 cups / 3L Mylk of choice (e.g., almond, oat, or coconut milk)
12 tbsp Sacred Earth Medicine Peruvian Ceremonial Cacao, finely chopped
1 tbsp Arrowroot powder (a healthier alternative to cornstarch)
Sweeten to taste (e.g., honey, maple syrup, or coconut sugar)

Directions:

Prepare the spice infusion:
In a small pot over medium heat, combine 1 - 1/2 cups of water with the cinnamon stick, cloves, orange peel, and star anise. Cover partially and simmer gently for 10 minutes to allow the flavours to infuse. Remove from heat, strain, and reserve the liquid infusion.
Melt the cacao:
Pour the strained infusion into a large pot. Add the finely chopped Ceremonial Cacao. Whisk continuously until the cacao has fully melted and incorporated.
Add the mylk:
Gradually pour in the mylk of choice, stirring well to combine.
Thicken the chocolatada:
Dissolve the arrowroot powder in 3 tablespoons of water to form a smooth paste. Slowly add this paste to the pot while whisking to avoid clumps. Continue stirring as the mixture thickens slightly.
Flavour and sweeten:
Add the pinch of nutmeg and sweeten to your preference with honey, maple syrup, or coconut sugar. Stir thoroughly.
Final touches:
Cook gently for 2–3 more minutes, ensuring the mixture does not boil. For a frothy finish, blend briefly with a stick mixer or whisk vigorously before serving.
Serve and garnish:
Pour the hot chocolatada into large cups. Optionally, top with a dusting of cinnamon, whipped coconut cream, orange peel zest or cacao nibs for an extra touch of delight.