The locals in Belize are no stranger to cacao. The use of cacao goes all the way back to Mayan civilization where Ke’kchi and Mopan Mayan farmers would prepare it as a hot drink and use it in ceremonies and rituals.
The ancient knowledge has been passed down the line to farmers that farm the crop today, using their ancestral methods of farming to organically cultivate the cacao.
If the taste of this pure cacao is not for you, the addition of coconut sugar, good organic honey can be used to sweeten as desired.
Traditionally cardamom and sugar was used to make a hot drink. Sometimes ginger, cinnamon, maca and a variety of other herbs & spices are added!
Cayenne pepper in particular is known to potentiate the effects by increasing the blood flow in the body, transporting the nutrients from the cacao through the body more efficiently.