Cacao Juice
Recipes

Ingredients

• •1 cup cold-pressed cacao fruit juice
• •1/2 cup non-dairy milk (almond, oat, or coconut)
• •1 frozen banana
• •1/2 cup frozen mango chunks
• •1 tablespoon honey or agave (optional)
• •Ice cubes

Instructions

1. 1Add cacao fruit juice and non-dairy milk to blender
2. 2Add frozen banana and mango chunks
3. 3Blend on high until smooth and creamy
4. 4Add ice if you prefer a thicker, frostier texture
5. 5Taste and add sweetener if desired
6. 6Pour into glass and serve immediately

Ingredients

• •1 cup cacao juice
• •1/2 cup Greek yogurt or plant-based yogurt
• •1 scoop vanilla protein powder
• •1 tablespoon almond butter
• •1 frozen banana
• •Handful of spinach (optional)
• •Ice cubes

Instructions

1. 1Combine cacao juice and yogurt in blender
2. 2Add protein powder and almond butter
3. 3Add frozen banana and spinach if using
4. 4Blend until completely smooth
5. 5Add ice and blend again for desired consistency
6. 6Pour and enjoy within 30 minutes of workout

Ingredients

• •2 oz cachaca
• •3 oz fresh cacao pulp or cacao juice
• •1 oz fresh lime juice
• •1 oz simple syrup
• •Crushed cocoa nibs for rim
• •Lime wheel for garnish
• •Ice

Instructions

1. 1Dip glass rim in simple syrup, then in crushed cocoa nibs
2. 2Add cacao pulp, lime juice, and simple syrup to shaker
3. 3Muddle gently if using fresh pulp
4. 4Add cachaca and fill with ice
5. 5Shake vigorously for 15 seconds
6. 6Strain into prepared glass over fresh ice
7. 7Garnish with lime wheel

Ingredients

• •2 oz cacao juice
• •3 oz Prosecco or sparkling wine
• •1 oz Aperol or Campari
• •Orange slice for garnish
• •Ice

Instructions

1. 1Fill a wine glass with ice
2. 2Add cacao juice
3. 3Pour in Aperol or Campari
4. 4Top with Prosecco
5. 5Stir gently once
6. 6Garnish with orange slice
7. 7Serve immediately

Ingredients

• •2 oz premium vodka
• •2 oz cacao juice
• •1/2 oz Cointreau or orange liqueur
• •1/2 oz fresh lime juice
• •Orange peel twist for garnish

Instructions

1. 1Chill martini glass in freezer
2. 2Add vodka, cacao juice, Cointreau, and lime juice to shaker
3. 3Fill shaker with ice
4. 4Shake vigorously until well-chilled (about 20 seconds)
5. 5Strain into chilled martini glass
6. 6Express orange peel over drink and drop in as garnish

Ingredients

• •1 cup cold brew coffee
• •1/2 cup cacao juice
• •2 tablespoons half-and-half or oat milk
• •1 tablespoon maple syrup (optional)
• •Ice cubes

Instructions

1. 1Fill a tall glass with ice
2. 2Pour cold brew coffee over ice
3. 3Add cacao juice
4. 4Stir gently to combine
5. 5Add half-and-half or oat milk
6. 6Sweeten to taste if desired
7. 7Stir again and serve

Ingredients

• •1 cup cacao juice
• •1 tablespoon macadamia nut butter
• •1/4 cup macadamia or oat milk
• •1/2 teaspoon vanilla extract
• •Pinch of cinnamon
• •Coconut whipped cream (optional)

Instructions

1. 1Gently warm cacao juice in a small saucepan (don't boil)
2. 2Add macadamia nut butter and whisk until dissolved
3. 3Add macadamia milk and vanilla
4. 4Heat until steaming
5. 5Use immersion blender or whisk vigorously to create froth
6. 6Pour into mug and dust with cinnamon
7. 7Top with coconut whipped cream if desired

Ingredients

• •2 cups cacao juice or pureed cacao pulp
• •1/2 cup simple syrup
• •2 tablespoons fresh lime juice
• •1 tablespoon light rum (optional, prevents ice crystals)
• •Pinch of salt

Instructions

1. 1Combine cacao juice, simple syrup, and lime juice in a bowl
2. 2Add rum if using and salt
3. 3Whisk until well combined
4. 4Chill mixture in refrigerator for at least 2 hours
5. 5Churn in ice cream maker according to manufacturer instructions
6. 6Transfer to freezer-safe container
7. 7Freeze for at least 2 hours before serving
8. 8Let sit at room temperature 5 minutes before scooping

Ingredients

• •2 cups heavy cream
• •1/2 cup sugar
• •1 teaspoon vanilla extract
• •2 1/4 teaspoons gelatin (1 packet)
• •3 tablespoons cold water
• •1 cup cacao juice or pulp puree
• •Fresh berries for garnish

Instructions

1. 1Bloom gelatin in cold water for 5 minutes
2. 2Heat cream and sugar in saucepan until sugar dissolves
3. 3Remove from heat and stir in bloomed gelatin until dissolved
4. 4Add vanilla extract
5. 5Pour half of mixture into serving glasses
6. 6Refrigerate 1 hour until slightly set
7. 7Gently warm remaining mixture and mix with cacao juice
8. 8Pour cacao layer over set vanilla layer
9. 9Refrigerate at least 3 more hours until fully set
10. 10Garnish with fresh berries before serving

Ingredients

• •4 cups fresh cacao pod flesh, peeled and chopped
• •2 cups sugar
• •1/4 cup lemon juice
• •1 packet (1.75 oz) powdered pectin
• •1/2 cup water

Instructions

1. 1Combine chopped cacao flesh with water in large pot
2. 2Simmer over medium heat until soft (25-35 minutes)
3. 3Water will turn yellow, then purple as it cooks
4. 4Mash or blend until smooth
5. 5Stir in pectin and bring to full rolling boil
6. 6Add sugar all at once, stirring constantly
7. 7Return to boil and cook 1 minute
8. 8Remove from heat and stir in lemon juice
9. 9Test for set using cold plate method
10. 10Ladle into sterilized jars, leaving 1/4 inch headspace
11. 11Process in water bath or refrigerate immediately

Ingredients

• •1 cup cacao juice
• •2 tablespoons honey
• •2 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 teaspoon fresh ginger, minced
• •1 clove garlic, minced
• •1/2 teaspoon chili flakes
• •1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

1. 1Combine cacao juice, honey, soy sauce, and vinegar in saucepan
2. 2Add ginger, garlic, and chili flakes
3. 3Bring to simmer over medium heat
4. 4Cook for 5 minutes, stirring occasionally
5. 5Add cornstarch mixture and stir until thickened
6. 6Brush on pork during last 10 minutes of cooking
7. 7Reserve extra for serving

Ingredients

• •1/4 cup cacao juice
• •2 tablespoons white wine vinegar
• •1 teaspoon Dijon mustard
• •1 small shallot, minced
• •1/2 cup extra virgin olive oil
• •Salt and pepper to taste
• •1 tablespoon fresh herbs (cilantro or mint)

Instructions

1. 1Whisk together cacao juice, vinegar, and mustard
2. 2Add minced shallot
3. 3Slowly drizzle in olive oil while whisking constantly
4. 4Season with salt and pepper
5. 5Fold in fresh herbs
6. 6Store in refrigerator up to 1 week
7. 7Shake well before using

Ingredients

• •4 cups fresh cacao pulp juice
• •1 packet wine yeast (Saccharomyces cerevisiae)
• •1/4 cup raw apple cider vinegar with mother (for second fermentation)
• •Cheesecloth and rubber band
• •Glass fermentation vessel

Instructions

1. 1Pasteurize cacao juice by heating to 160°F for 15 minutes
2. 2Cool to room temperature
3. 3Add wine yeast and stir gently
4. 4Cover with cheesecloth and secure with rubber band
5. 5Ferment at room temperature (68-75°F) for 1-2 weeks
6. 6Taste - it should be slightly alcoholic (like wine)
7. 7Add raw apple cider vinegar with mother
8. 8Re-cover with cheesecloth
9. 9Ferment for 3-4 more weeks, away from direct sunlight
10. 10Taste weekly - it's ready when distinctly vinegary
11. 11Strain and bottle in sterilized glass containers