The base
25 g cacao.
One full mug.
- 01Measure
Break off 25 g of thin cacao shatter, a little under an ounce.
- 02Add liquid
Fill your mug with hot water, milk, or a mix. Around 10–12 oz / 300–350 mL works beautifully.
- 03Froth
Blend or froth until smooth, dark, and glossy.
- 04Finish
Drink it straight or add sweetness, salt, spice, or espresso.
Whatever mug you reach for works. Go stronger or lighter until it’s yours.
Four directions
There is no prescribed ritual.
01Dark · water + cacao
02Soft · milk + cacao
03Mocha · cacao + espresso
04Warm · honey, chile, cinnamon, or sea salt
Behind the cup
Washed, not fermented.
THRUM begins with cacao lavado from Oaxaca — a living drinking-cacao tradition that keeps a more vivid, herbal expression of the bean.
Meet the cacao →If you want something to listen to
Thrum
A seven-minute instrumental by Jasmine Bell, made with Suno. Optional, always.
Open on Suno →Keep it in the house
Another pouch when you need it.
At the 25 g recipe: about 9 cups from 8 oz, 18 cups from 1 lb, or 36 cups from 2 lb.