Traditional Cacao Recipes from Mesoamerica: How cacao was prepared and drunk (plus our favourite recipes)
Cacao was enjoyed throughout Mesoamerica, and each civilization had its own way of preparing and drinking it. From the Aztec and Maya to the Inca, cacao was more than just a beverage — it was part of ritual, medicine, and community. The preparation itself was considered as sacred as the sipping.
Let’s explore a few regional traditions and how you can bring these ancient recipes into a modern cup.
Inca | Peruvian Cacao
The Inca infused their cacao with local spices and herbs such as canela (cinnamon), chilli, honey, and vanilla. These warming ingredients were added to ground cacao and mixed with water, then served warm — especially appreciated in the cooler Andes Mountains.
Another traditional addition was huacatay, a Peruvian black mint known for its minty, star-anise, and citrus notes. Beyond its flavor, huacatay was valued in folk medicine for its healing properties.
Aztec | Mexican Cacao
For the Aztecs, the more bitter the cacao, the stronger the medicine. Cacao was central to their diet, economy, and ritual life.
They often mixed ground maize (corn) with cacao and water, pouring the liquid from cup to cup to create a rich, frothy drink.
Wealthier members of society enhanced their cacao with vanilla (from the izquixochitl flower), chilli, and the Mexican earflower (Flor de la Oreja), whose fragrant and spicy petals added depth and aroma.
Traditionally, the Aztecs drank cacao cold, using it both as nourishment and as medicine — a simple yet powerful mix of cacao and water.
Maya | Mexican Cacao
The Maya also flavored their cacao with chilli and flowers, and sometimes added fruits for sweetness. Historical accounts suggest they used cactus syrup or honey to sweeten their cacao, which they typically served hot.
Try These Recipes
Here at Cacao Co. we like to make our cacao using a plant based milk like oat or almond. But any milk or even water will do.
Mayan Cacao
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Cacao – 13g
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Cayenne chilli powder – a small pinch
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Vanilla essence – a dash
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Sea salt or Himalayan salt – a pinch
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Sweetener of your choice
Peruvian Cacao
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Cacao – 13g
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Cinnamon – a pinch
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Star anise – 1 star
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Fresh mint leaves – 2
Find out more about the sacred origins of cacao here
Other Cacao Recipes
Cacao has been shared and passed down through generations — evolving, adapting, and taking on new flavors along the way. We love to experiment with fruits, flowers, and spices that feel soothing and seasonal.
Here are some ideas to inspire your next cup:
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Warming: Cacao, ginger, cardamom & honey
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Heart: Cacao, rose & honey
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Cooling: Cacao, peppermint & agave
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Fruity: Cacao, orange & date syrup
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Keep it simple: Cacao, pinch of salt and sweetener
Add an extra boost of Qi with medicinal mushrooms:
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Reishi to calm the nervous system
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Cordyceps to restore energy
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Lion’s Mane for brain support
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Chaga to boost immunity
What are you adding to your cacao? Let us know in the comments!
