Cacao with Panela: A South American Inspired Cup

Before refined sugar arrived, communities across Colombia, Ecuador and Peru were sweetening their cacao with something far more interesting: raw, unrefined cane sugar, the same ingredient we know today as panela.

This isn't a fancy recipe. It's a traditional one. And once you try it, it's hard to go back to anything else.

What Is Panela?

Panela is made by evaporating fresh sugarcane juice until it solidifies. Unlike white sugar, nothing is refined out of it, the natural molasses remains, giving it a deeper, caramel-like sweetness that works beautifully with the earthiness of ceremonial cacao.

What You'll Need

25–35g SelvaBio Ceremonial Cacao, chopped or grated
200–250ml water
1 tsp SelvaBio Panela, adjust to taste
Optional: a pinch of cinnamon, a tiny pinch of chilli, a splash of oat milk

How to Make It

1. Heat your water to around 70–75°C. Boiling water makes cacao taste harsh, so let it cool slightly after boiling.

2. Blend the chopped cacao in a blender with the hot water. Blend for 20–30 seconds until smooth and slightly frothy.

3. Sweeten by adding the panela and stirring until dissolved. Start with half a teaspoon and taste before adding more. Pour into your favourite mug and drink slowly.

Why This Works So Well

Panela's caramel depth complements ceremonial cacao in a way that refined sugar simply can't. The result is sweet but not sugary, warming but not heavy, and completely free from additives.

Find our ceremonial cacao and panela at SelvaBio.