The cacao drink has ancient roots in Mesoamerica, where it was first cultivated and revered by the Olmec, Maya, and Aztec civilizations. Known as “kakaw” in Mayan and “xocolatl” in Nahuatl, this sacred beverage was traditionally prepared with water, spices, and sometimes chili — never sweetened — and consumed during ceremonies, rituals, and as an offering to the gods.

To these cultures, cacao was more than nourishment — it was a plant spirit, a heart opener, and a medicine that connected humans with the divine. It was called “food of the gods,” believed to bring strength, clarity, and spiritual awakening.

Today, when we prepare cacao with intention, we’re not just drinking a warm cup — we’re entering a lineage of ritual, remembrance, and reverence.