Free shipping over ₹1000

Cool your body and mind

A refreshing cacao beverage perfect for hot summer days. It offers a pleasant respite from the heat, making even a heat wave enjoyable. Keep your mind and body cool this summer!

What you'll need

  • Wooden Frother/Mathani/Molinillo
  • Stainless Steel Narrow Mouthed vessel/Tumbler/Lota/Kalash/Tumbler/Lota/Kalash
  • Water (avoid RO purified water)

Ingredients

Makes 1 glass of about 220ml

  • Finely chopped Cacao - 20g (1/4th of the 80g cacao bar)
  • Water - 160ml
  • Raw sugar syrup (Khandsari/Khand/Muscovado) - 2-4 tsp (Made by boiling equal quantities of sugar and water - 2 tsp of sugar: 2 tsp of water)
  • Ice (Enough to fill up the glass by half)

We recommend finely chopping the cacao. In warmer climates, place the cacao directly in the cacao bowl till it has begun melting. Bring the water to a boil (between 85°C and 92°C.

We recommend starting with a 1:8 cacao-to-water ratio. So for every gram of cacao, add 8ml of water. For one cup, start with 20g of cacao and 160ml of water. Experiment to find the perfect ratio for you; for a lighter cup, try a ratio of 1:11 (15g of cacao for roughly 160 ml of water).

Steps to brew

  1. Heat 160ml of water until simmering(92-94°C). Make sure the water isn't boiling.
  2. Meanwhile, chop 20g of cacao finely using a knife or a grater. In warmer climes, chop it into chunks and place it in the bowl before adding the water.
  3. Pour the simmering water into the cacao bowl.
  4. Add the chopped cacao and and sugar syrup to the bowl and let it breathe for 30 seconds.
  5. Using a Mathani/Wooden frother, whisk the mixture vigorously till it is well combined and frothy.
  6. Pour into a cup half filled with ice and enjoy on a warm summer day.

Blog posts

Is dutch process cocoa bad for you?

Is dutch process cocoa bad for you?

Understanding dutch process cocoa - its impact on flavors, nutritive value of cacao and the kind of consumption it perpetuates.

Read more

What’s in your hot chocolate?

What’s in your hot chocolate?

A deep dive into your cup of hot chocolate and understanding what you are actually consuming.

Read more

Tempering chocolate. What, why and how?

Tempering chocolate. What, why and how?

Tempering is the transformation of liquid chocolate to a solid bar of chocolate. It's art as much as it is science.

Read more