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Breakfast & Drinks
 Spiced Cacao Elixir with
Koko Samoa Variation


Spiced Cacao Elixir

(with Koko Samoa Variation)

The alchemy that occurs when brewing this Spiced Cacao Elixir is a precursor to the magic that is released upon drinking it, creating a calm feeling of mindfulness and gratitude, a grounding sense of wellbeing, and deep sultry satisfaction. It must be sipped slowly while piping hot and with presence. 

The rich heady mix of chocolate and intention makes this potion the perfect drink to begin your day. It is nothing like the milky hot chocolate drink that can make you feel cosey and sleepy - in contrast it will stimulate and energise, giving you a bounce in your step. For this reason, it should be treated more like a morning coffee than a nighttime hot chocolate. 

The health benefits of cacao are unparalleled – it is one of the most magnesium rich foods out there, and cacao bean is also one of main food sources to contain substantial amounts of theobromine. Theobromine has a myriad of health benefits including increasing blood flow to the brain therefore aiding mental clarity, lowering blood pressure and cholesterol, reducing inflammation, and reducing the risk of cardiovascular disease. Cacao really is the original ancient superfood. 


I have included two cacao elixir recipes here, the main one that uses Ceremonial Grade Cacao Paste, and a variation at the bottom that uses Koko Samoa. Koko Samoa is much cruder than ceremonial grade cacao, so it requires a longer cooking time, and it won’t break down as much. As a result once you have brewed it your drink will contain a small amount of cacao solids, which traditionally would be chewed on after consuming the drink. These chewy pieces are one of the great things about Koko Samoa! 


You will notice there is no milk in either of these drinks – milk is not necessary, and in fact will hinder the unique flavour, richness and consistency of your elixir. Trust me on this one...

It is sometimes hard to find pure Koko Samoa bars as the tendency now is to sell it pre-grated. You can sometimes find the bars on Trade Me, so that is a good starting point when looking to purchase them. If you have a local Samoan shop in your area you may be able to source them there too. 

You can find Ceremonial Grade Cacao at this online organic food outlet - 

**Please note it is not recommended to drink this elixir more than once a day, and if you suffer from migraines be aware that you may want to reduce the amount of cacao the first time you make it, as the high cacao content could trigger a headache just as chocolate can if eaten in large quantities. 


Serves 1 


  • 20 – 25 grams Ceremonial Grade Cacao Paste, or a heaped ¼ cup once grated  

  • 1 cup water 

  • ½ teaspoon cinnamon 

  • 1 teaspoon runny honey 

  • Optional : sprinkle of cayenne pepper 



  1. Grate the cacao paste using a fine grater until you have the amount you require. 

  2. Heat the cacao, water and cinnamon in a heavy based saucepan, whisking as the cacao dissolves. 

  3. Bring to a simmer and continue simmering for 5 – 6 minutes, whisking every now and then, until the cacao has amalgamated with the water and slightly thickened. 

  4. Pour into a small bowl or mug and add the honey, stirring it in well. Top with a sprinkle of cayenne pepper if using. 

  5. Serve immediately and consume while still hot, sipping gently. 

**For Koko Samoa, increase the amount of water to 1 ½ cups per serving, omit the cinnamon, use a level ¼ cup of grated Koko Samoa. Bring the water and grated Koko Samoa to the boil then gently simmer uncovered for 10 - 12 minutes, stirring often. If it increases from a simmer to a boil it can overflow in the pot, so keep an eye on it.  You need to boil it for longer as Koko Samoa is a lot cruder than Ceremonial Cacao Paste, and it takes longer for the cacao butter to emulsify. 

Serve hot with honey, and if desired chew on and enjoy the gritty cacao solids left in the bottom of your cup.  

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