Compassion and Gratitude are intertwined. So, as we transition from October’s theme of “Cultivating Compassion” to November’s “Nurturing Gratitude,” let us not forget to notice how they work together. When you practice compassion, are you also nurturing gratitude? When you practice gratitude, are you also cultivating compassion? Do you have spiritual practices in place to support compassion and gratitude in your life? (If not, reach out to me for ideas, or attend a Practice Matters session!)

For now, I am offering you this plant based recipe for the hot cacao drink I made for our Ancestors ritual yesterday. As I made this drink, adding each ingredient nurtured gratitude–gratitude for the gifts of Mother Earth, and for the people involved in bringing me these gifts. Of course, most of the ingredients I acquired from one grocery store or another. But the cardamom seeds I used (which I boiled in water and then let sit overnight before straining into a syrup and adding to the pot) were a gift from my sister, who lives in the Middle East.

When I nurture gratitude in this way, remembering the plants and the people who are all connected to this drink I served you, I also cultivate compassion for their lives, even if they are unknown to me. But, I made a commitment to myself to know and understand more about how their lives are affected by my purchase of these products.

Aside from considering the consequences of my choices, and my buying power, my overall goal was to bring something into our ritual that was enjoyable, and even comforting, to all of you, who are known to me. Why? Because I am grateful for all of you. Because I care about all of you and because I know that compassion is sustained by joy, too. I hope you found joy with us yesterday.

Here is, more or less, the recipe I used for our ritual drink:

This recipe for hot cacao with almond milk and cardamom creates a vegan, flavorful, and aromatic drink perfect for a cozy evening.

Ingredients

• 2 cups unsweetened almond milk
• 3 tbsp cacao powder
• 2–3 tbsp maple syrup, or your preferred sweetener (adjust to taste)
• 1/4 tsp ground cardamom
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Combine the ingredients. In a small saucepan, whisk together the almond milk, cacao powder, cardamom, and salt.
2. Heat the mixture. Place the saucepan over medium heat. Continue to whisk until the cacao powder is completely dissolved and the mixture is smooth and hot.
3. Simmer and infuse. Reduce the heat to low and let the mixture simmer for 2 to 3 minutes to allow the flavors to blend.
4. Add final ingredients. Remove the saucepan from the heat. Stir in the maple syrup and vanilla extract.
5. Serve. Pour the hot cacao into mugs. For an extra garnish, you can sprinkle a little more cardamom on top.

Tips for a richer drink

• For an even creamier texture, use a barista-style almond milk or froth the milk with a hand blender before serving.
• For a stronger cardamom flavor, add 2 to 3 crushed cardamom pods to the milk while it warms, then strain the milk before serving.
• Other warm spices like cinnamon, nutmeg, or a pinch of black pepper can also be added for extra complexity.

Be well!

Heather