The combination of Psilocybin and Cacao share a long history of traditional and ritual use. The combination has been used by the Aztecs for thousands of years because of their synergistic effects. Psilocybin is the active active ingredient found in psychoactive mushrooms and truffles. The truffles or mushrooms can be combined with Cacao to make a very pleasant magical chocolate beverage. The history on Psychoactive Mushrooms and Cacao throughout the centuries is mystical, tragic and hopeful at the same time and is essentially a reflection of the socio-cultural development of mankind in general.
Sacred Mushrooms and the Aztecs
When most people think of ritual use of Psilocybin, they very quickly think of Central Meso-America. Over the years, a fascinating collection of indigenous artwork has been found that indicates clearly that psychoactive mushrooms had a major presence in the practice of culture and religion. The psychedelic experience fulfilled a significant role and was considered a way to connect with alternate layers of consciousness.
Aztec myths speak of these remarkable mushrooms and state that they were given to their ancestors by the serpent god Quetzalcoatl, the creator of all life. The stories of spiritual knowledge and insights gained from these mushrooms are found in ancient artifacts, art and myths which show a fascinating relationship to these remarkable practices. The Aztecs called the sacred mushrooms Teonanacatl which means “Flesh of the Gods. Teo stands for “God” and nanacatl stands for “fungus of Flesh”.
Cacao as a beverage of the Gods
Cacao was held in high regard by the Aztecs of Central Mesoamerica. The indigenous cultures revered Cacao as a sacred, mood-enhancing plant, as an aphrodisiac, and as an enhancer of the magic mushroom ceremony. Cacao was primarily prepared as a beverage, often in combination with various herbs, and in special cases with psychoactive mushrooms. Although it was often used during rituals and ceremonies, Cacao was mainly consumed by people of high status such as priests, high government officials, military officers, and war heroes.
Why is Cacao so fantastic?
The official name of Cacao is Theobroma which means Food(broma) of the Gods(Theo). Cacao contains very high levels of antioxidants and is high in vitamins and minerals. We are talking about unprocessed raw Cacao here for clarity though, not to be confused with dark chocolate you can buy in the supermarket. These bars are subjected to high temperatures where they lose most of their active ingredients. Several substances are found in raw and pure Cacao that are responsible for the subtle but very profound effects:
- PEA or phenylethylamine a.k.a. “the love molecule” is a neurotransmitter that is naturally produced within the brain when we fall in love. It stimulates the pleasure centers of the brain and causes feelings of attraction, lust and pleasant dizziness.
- Theobromine is very similar to caffeine and has a stimulating effect. It is responsible for increased oxygen intake and it opens the blood vessels, pumping more blood to the heart.
- Serotonin is the neurotransmitter responsible for mood and is also found in Cacao. Its increased production plays a major role in perception and feelings of tranquility, harmony, desire and sensuality.
- Anandamide is a neurotransmitter found in cacao that, when released into the brain, causes a sensation of euphoria. Anandamide is also called the bliss substance. This is probably why Cacao is frequently associated with feelings of satisfaction and happiness.
Raw Cacao also contains many healthy ingredients, including calcium, magnesium, chromium, iron, zinc, copper, various MOAIs and small amounts of caffeine. Raw Cacao also contains more antioxidants than any other superfood.
A golden combination
Psychoactive truffles and mushrooms as well as Cacao affect the way our serotonin receptors work. The combination is known for its synergetic effects which means that they positively stimulate and complement one another. It is known that due to the MOAIs which are found in Cacao, the breakdown of the Psilocybin and Psilocin is decelerated. This causes the effects to be stronger and longer lasting. Also, the synergetic effects of the Cacao cause better absorption of the psychoactive ingredients. All of this combined may result in a more intense and consistent experience. Cacao on its own, is non-psychoactive but does have stimulating properties as a mood enhancer and for centuries has been described by indigenous peoples as the ultimate heart-opener.
Where does this synergy come from?
Scientists haven’t quite figured out what exactly causes the synergetic effect of ”The Aztec Combo”. However, different speculative ideas have emerged. For instance, it is claimed that the theobromine in Cacao can reduce the nausea that often occurs upon the onset of a psychedelic experience as the body reacts more efficiently. Theobromine is responsible for opening blood vessels, stimulating blood circulation and opening the lungs for increased oxygen intake. It is also said that PEA, known as ”the love chemical,” may be responsible for encouraging a positive experience. The substance can provide an overall mood-enhancement that can benefit the course of the psychedelic experience.
The Aztec Combo to Western Civilization
Whether the Aztecs actually used the combination of Cacao and Magic Mushrooms was confirmed in circa. 1486 in a note from the Spanish Conquistadors: ‘’Mention is never made that anyone drank wine of any kind to get drunk, but only woodland mushrooms which they ate raw and an abundance of chocolate that was begin drunk in these solumnities(rituals).’’
In 1955, Gordon R. Wasson rediscovered this practice by participating, under the guidance of Mazatec shaman Maria Sabina, in an ancient ritual involving the consumption of a high dose of psychoactive mushrooms. Gordon R. reported that the Cacao beverage was drunk prior to the ritual. After ingesting this so-called ”sacred” combination, R. experienced what could only be described as ”extraordinarily profound and insightful”. This event was later published in Life Magazine in June 1957.
Maria Sabina as the bearer of wisdom
Maria Sabina gained worldwide fame as the “queen of hallucinogenic mushrooms”. In 1955, Sabina’s knowledge of hallucinogenic mushrooms was made public by Gordon R. Wasson, and thousands of people from all over the world traveled down the dirt roads to the mountainous region known as Huautla – where Sabina had spent most of her life – to participate in ceremonies involving the “children of God,” as Sabina called the sacred psilocybin mushrooms. Among them were such celebrities as John Lennon, Mick Jagger and Bob Dylan.
How to Make Your Own Cacao Elixir?
If you want to enjoy the golden combination completely according to the old traditions, take the hot Cacao drink about an hour before you are going to eat the mushrooms or truffles. You will find how to prepare the drink below but without following step 1 to 4. In this way the Cacao is given time to take effect which forms a foundation for a pleasant onset of the psychedelic experience. You can of course also make a complete Cacao & Truffle or Mushroom drink. Here’s how you do that:
- Cut the truffles or mushrooms into chunks as small as possible.
- Place the truffles or mushrooms in a bowl or large mug and pour warm(hot not boiling) water over them.
- Let it infuse for about 15 minutes, while stirring occasionally.
- Then place a strainer in a desired drinking glass or mug and pour over the brew.
- Then add the raw Cacao(20/30 grams) and possibly some spices(cinnamon, cardamom, vanilla, turmeric) according to your preference to the hot mixture/water and stir gently until everything is dissolved. Do not use any refined sugars or sweeteners and keep the drink as natural as possible.
- Now that you have the drink ready, and the flavor is to your preference, you can begin to enjoy it. For a creamier texture, add a tiny splash of plant milk (almond milk, oat milk, rice milk).
Note: Never pour boiling water over the truffles or mushrooms. The closer the water is to its boiling point, the more active ingredients will be wasted. This also applies to the Cacao. Make sure that the water is not too hot and let it cool down after boiling before adding it to the truffles, mushrooms or Cacao.