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WHAT IS
A CACAO DRINK?
WHAT IS
A CACAO DRINK?
CONTENTS
SPOILER ALERT
It’s not a hot chocolate.
It’s not made with cocoa or cacao powder.
Nor is it melted chocolate.
INTRODUCTION
So many similar terms makes it easy to get confused. Here we intend to clear out any misunderstanding and explain exactly what we’re referring to when mentioning a “cacao drink”.
First we’ll place cacao drinks in their original context and share an overview of traditional cacao beverages in modern Mesoamerica.
Then we’ll explore the “tree to cup” philosophy, link this beverage to its main ingredient, Origin Cacao; explain how it differs from its usual counterparts (listed above) and eventually discuss various dosing tips to guide your first steps.
By the end of this article, you’ll have a solid understanding of what a modern pure cacao drink is.
When you’re ready, learn how to prepare your own.
CONTEXT OVERVIEW
TRADITIONAL BEVERAGES IN MODERN SETTINGS
Across its native regions, there are dozens of traditional recipes for cacao-based beverages, each uniquely interpreted. Variations arise not only between communities and towns but often even from household to household. Some examples are Atole de cacao, Pinole or Pozol.
Without misrepresentation, the closest modern equivalent to the beverage we describe might be what is commonly referred to as “chocolate” (derived from Spanish). As McNeil notes, this designation in indigenous communities typically refers to “beverages containing ground cacao and a range of other ingredients.” Many other traditional recipes, like those cited above, include maize as a significant component, as well as a variety of herbs and spices, distinguishing them from simple cacao drinks.
THE "TREE TO CUP" PHILOSOPHY
QUALITY RHYMES WITH TRACEABILITY & TRANSPARENCY
Although they can be enhanced with many herbs, spices, or natural sweeteners, cacao drinks are based on a single key ingredient: Origin Cacao, a pure cacao paste.
Now quality-wise, not all cacao pastes are equal. When searching for authenticity, it’s important to look for a product that’s been crafted following the pillars of the “tree to cup” philosophy.
This approach towards cacao mirrors what has reshaped the coffee world in recent decades with “third-wave” and specialty coffee becoming staples of the industry. Simply put, it emphasizes transparency and traceability throughout the entire process—from tree seedlings to the final product.
Why is this important?
Cacao faces significant challenges and most of these result from colonization, industrialization and mass consumption.
With such high global demand, much of the world’s cacao is produced under abnormal conditions, leading to serious social, ethical, and environmental issues:
• Farmers working in harsh—sometimes even hazardous—conditions.
• Earning a fraction of the price that would help them sustain a proper living.
• Cacao “varieties” being standardized, manually selected and hybridized to increase yield and disease resistance, compromising quality and biodiversity.
These are some of the biggest hurdles the industry needs to overcome.
By ensuring traceability and transparency, each step of the production chain can support respectful and sustainable trade between nature and the people involved.
Achieving this requires to follow these tree-to-cup staples:
• Selecting and germinating beans to grow in order to preserve local and ancient varieties.
• Mindfully tending cacao trees, ensuring they’re grown in environment they can thrive in.
• Harvesting ripe fruits only, accepting fluctuations in yields caused by weather, genetics, terroirs or natural hazards.
• Skillfully transforming beans into paste.
• Paying farmers and cooperatives a realistic price for their work, allowing them to sustain more than a decent lifestyle.
• Informing end-consumers of the value held by cacao, which goes beyond monetary concerns.
Differences with regular cacao beverages
These differences are evident in the cup. Origin Cacao offers a nourishing drink with rich, complex aromas and uplifting physiological effects, all while honoring cacao’s heritage. This experience goes beyond the comforting sweetness typically associated with standard cacao-based beverages. It gets worse knowing the sweet taste and smooth texture of industrial cacao products are deliberately designed to mask the inferior quality and ethical compromises behind their production.
In a nutshell, cacao drinks rely on practices prioritizing authenticity, quality, and sustainability over the mass production and commoditization characteristic of other cacao beverages.
For a detailed look over the matter, read our dedicated article:
5 differences between Origin Cacao, cocoa powder and chocolate.
USES & DOSES
When having a proper cacao drink, it is good practice to consider the dosing and context in which it’ll be enjoyed.
As mentioned extensively in Health Benefits & Effects, cacao is a mild stimulant that carries an array of psychoactive compounds, like phenylethylamine, tryptophan, caffeine and theobromine. These compounds are responsible for the special kind of physiological effects it provides, which are often described as mood-enhancing, focus-enhancing, relaxing and delivering a sustainable energy.
Just like having three shots of espresso in the morning won’t have the same effect as sipping on an Americano in the late afternoon, it’s important to consider the timing and quantity of cacao intake, as well as which cacao to go for, as all these parameters will imply specific chemical changes in your body.
Without getting too specific:
- 14g and less is considered a low dose,
- 15-20g is considered a go-to daily dose,
- 20-30g is considered a medium dose,
- 30g and more is considered a high dose.
These numbers are based on widely accepted perceptions among regular cacao drinkers. However, the best way to determine the right dose for you is to explore how your body responds to cacao.
For more guidance, refer to our Cacao dosing Guide.
CONCLUSION
While the sweetness and richness of hot chocolate are undeniably comforting, choosing a cacao drink offers an entirely different experience. This beverage is brewed to be mindfully enjoyed, much like a fine coffee or a rare tea, inviting you to savor its depth and complexity.
Cacao drinks open the door to a world of intense, intricate aromas and uplifting effects that come together for a truly unique experience. Perhaps the most remarkable aspect is their diversity. From origin and terroir to production methods, every step in the journey from tree to cup influences the flavor and effects, creating endless variations and making it a continual discovery.
SOURCES
REFERENCES
- McNeil, Cameron L. “Cacao Traditions in Modern Mesoamerica.” In Chocolate in Mesoamerica: A Cultural History of Cacao, edited by Cameron L. McNeil, 478–503. Gainesville: University Press of Florida, 2006.
- Zarrillo, Sonia, et al. “The Use and Domestication of Theobroma cacao during the Mid-Holocene in the Upper Amazon.” Nature Ecology & Evolution, vol. 2, 2018, pp. 1879–1888. https://doi.org/10.1038/s41559-018-0697-x
BACKGROUND MATERIAL
• Patchett, Marcos. The Secret Life of Chocolate. London: Aeon Books, 2020. ISBN 978‑1‑911597‑06‑3.
• Cameron L. McNeil, ed., Chocolate in Mesoamerica: A Cultural History of Cacao, Maya Studies. Gainesville: University Press of Florida, 2006. ISBN 9780813033822.
• Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. 3rd ed. London: Thames & Hudson, 2013. ISBN 978‑0‑500‑29068‑2.
• Presilla, Maricel E. The New Taste of Chocolate: Revised: A Cultural and Natural History of Cacao with Recipes. Revised ed. New York: Ten Speed Press, 2009.
