Making Mayan Ceremonial Cacao involves a traditional process that honors the Mayan cultural heritage and the sacred significance of cacao in their ceremonies.

Making Mayan Ceremonial Cacao Classes are offered by Cafe Las Cristalinas in San Pedro La Laguna Lake Atitlan Guatemala, by appointment only.

Here’s a step-by-step guide to help you with Mayan Ceremonial Cacao Classes the Mayan way:

Ingredients and Materials:

• High-quality cacao beans or cacao paste (ideally raw and organic)
• Water
• Optional: Sweeteners like raw honey, agave syrup, or cane sugar
• Optional: Spices like cinnamon or chili for added flavor
• A pot for heating
• A blender or molinillo (traditional wooden whisk)

Step-by-Step Process:

1. Selecting the Cacao: Choose high-quality cacao beans or cacao paste. Look for raw, organic, and sustainably sourced cacao to ensure its purity and to support ethical practices.
2. Roasting (Optional): This step is optional but can add depth and flavor to the cacao. If you decide to roast the cacao, gently heat the beans in a dry pan over low heat until they release their aroma. Be careful not to burn them. Skip this step if you’re using cacao paste, as it’s already processed.
3. Cracking and Winnowing (Optional): If you have whole cacao beans, crack the beans open to remove the outer husks. This process is known as winnowing and helps to separate the edible nibs from the husks.
4. Grinding the Cacao: Grind the cacao nibs (or cacao paste, if you skipped the winnowing step) into a fine powder using a blender or a traditional metate and mano (stone grinding tools).
5. Creating Cacao Paste (Optional): If you have cacao powder, you can turn it into a paste by slowly adding a small amount of water and mixing it until you achieve a thick, smooth consistency.
6. Preparing the Cacao Drink: In a pot, heat water to just below boiling temperature. Avoid boiling the water, as it can affect the flavor of the cacao. Add the ground cacao or cacao paste to the water.
7. Mixing the Cacao: Use a molinillo or whisk to froth and mix the cacao in the water. This traditional tool helps create a rich and frothy texture in the cacao drink. If you don’t have a molinillo, you can use a regular whisk or even blend the cacao mixture in a blender to create froth.
8. Optional Additions: At this stage, you can add sweeteners like raw honey, agave syrup, or cane sugar to taste. Some Mayan ceremonial cacao recipes also incorporate spices like cinnamon or chili for added flavor and depth.
9. Setting Intentions: Before serving the cacao, take a moment to set intentions for the ceremony. This can be a personal reflection or a shared experience with others.
10. Serving the Cacao: Pour the prepared cacao drink into ceremonial cups or vessels. Serve it warm and enjoy the rich, sacred cacao with mindfulness and gratitude.