Christmas Eve always seems to slow things down on its own. The house is quieter. The day feels softer. It is the kind of night that calls for something warm, simple, and not overly sweet.
This is the cacao recipe we make when we want a comforting cup that feels a little more thoughtful than hot chocolate. It is rich, deeply chocolatey, and gently spiced. There is no rush to it, and nothing about it needs to be perfect.
Just good ingredients, gentle heat, and a mug you can hold onto for a while.
Christmas Eve Spiced Drinking Cacao
A warm, lightly spiced cacao made for slow winter evenings.
Ingredients
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3 squares Moksha Cacao Paste (about 20–25 g) or 2 tbsp Moksha Cacao Powder
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1 cup water or plant-based milk (almond or oat work well)
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½ teaspoon ground cinnamon or 1 small cinnamon stick
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1 whole star anise
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1 to 2 whole cloves
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Pinch of sea salt
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Optional:
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½ to 1 teaspoon agave or maple syrup, to taste
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A small pinch of nutmeg or chili for extra warmth
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Instructions
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Heat the water or milk in a small saucepan over low to medium-low heat. The liquid should be hot but not boiling.
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Add the star anise, cloves, and cinnamon stick if using one. Let the spices sit in the warm liquid for 3 to 5 minutes, then remove them.
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Lower the heat and add the cacao squares. Whisk slowly until the cacao is fully melted and smooth.
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Stir in ground cinnamon if using, along with the sea salt and sweetener if you like a slightly sweeter cup.
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Pour into a mug and let it sit for a moment before drinking.
Take your time with it. This cacao is meant to be sipped, not rushed.
A Few Notes From Our Kitchen
Keeping the heat gentle makes a noticeable difference. Cacao can turn bitter if it gets too hot, so it is worth taking an extra minute and keeping the temperature low.
The spices should stay in the background. If you can clearly taste clove or anise, use less next time. The cacao should always be the main flavor.
You can make this with water for a more straightforward cacao taste, or with plant-based milk if you want something softer and rounder. Both work well.
Make It at Home
This recipe is made using Moksha Drinking Cacao, which is stone-ground and unsweetened. It is crafted specifically for drinking and melts smoothly into warm liquid.
If you make this on Christmas Eve, or any cold winter night, we hope it brings a little warmth and something good to hold onto.
