How to Make the Perfect Iced Cacao (Our Go-To Summer Method)
When the weather heats up, sometimes you want your cacao cold, refreshing, and still packed with all the flavour and benefits you love. Enter: iced cacao — the perfect way to enjoy your favourite cacao in the summer months.
If you’ve never tried it, iced cacao is rich, smooth, and incredibly satisfying — like an iced chocolate, but cleaner, earthier, and deeply nourishing. It’s easy to make at home and endlessly customisable.
Here’s exactly how we do it — using our favourite Natures Joint cacao (we used Arhuaco for this one).
Why Make Iced Cacao?
Cacao is traditionally enjoyed warm — but when the sun’s out and the heat’s rising, iced cacao is the perfect way to stay cool while still nourishing your body.
Unlike an iced coffee (which can leave you jittery and crashy), iced cacao is rich in theobromine, a gentle, long-lasting stimulant that supports focus and energy — without the crash.
Plus, with cacao’s natural magnesium and mood-boosting compounds, you’re getting a drink that tastes amazing and helps you feel good.
Tips for the Best Iced Cacao
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Use high-quality ceremonial cacao (not cocoa powder — there’s a difference!). We always use Natures Joint cacao — for this recipe we used Arhuaco for its smooth, deep flavour.
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Don’t skip the hot liquid step — it helps the cacao blend beautifully.
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Add adaptogens or functional mushrooms if you like — lion’s mane, chaga, reishi all work well.
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Experiment with plant-based milks — almond, oat, coconut, macadamia… each one brings a different vibe.