Iced cacao is the calmer alternative to iced coffee and sweet iced chocolate: less sweet, fuller in flavor and ideal if you want to drink 100% cacao during summer.
The only important thing: pure cacao does not dissolve cold like instant powder. It is made from ground cacao beans and naturally contains cacao butter. That is why you melt it warm first and then cool it down.
Why cold 100% cacao works differently
Moruga Cacao is not drinking chocolate and not cocoa powder. It is whole cacao. That makes the drink creamier and more intense, but it needs one small extra step: first dissolve it with hot water or warm plant milk, then mix it with cold liquid, ice or fruit.
If you want to understand the difference, read cocoa powder vs. ceremonial cacao.
Base recipe for iced cacao
- 5-7 Moruga Drops or about 15-20 g 100% cacao
- 50 ml hot water or warm oat milk for melting
- 150-200 ml cold oat milk or water
- Ice cubes
- Optional: cinnamon, vanilla, date or banana
- Stir cacao with hot water or warm oat milk until smooth.
- Let it cool briefly or chill it.
- Top up with cold liquid and ice cubes.
- For a creamier version, blend everything briefly.
Four cold cacao ideas for summer
- Iced Moruga Latte: the simple classic with oat milk.
- Cacao smoothie with banana and date: creamy and naturally sweet.
- Banana date cacao: cold, round and without added sugar.
- Cacao Coconut Cloud: for a creamy coconut version.
Which cacao works for cold drinks?
Chocolatey and round origins work especially well in cold drinks. Because individual origins can sell out, we link to stable pages: compare current options on Moruga cacao varieties, or start with the Moruga Starter Kit.
