04/20/2026
Why Functional Mushrooms Pair So Well with Cacao:
Cacao has long been used as a base for other plants because it creates a warm, nourishing drink that easily acts as a nutrient transporter for additional ingredients. When functional mushrooms (tinctures) are blended into cacao, the warmth of the beverage helps disperse their compounds evenly throughout the liquid. This matters because many of the beneficial compounds found in functional mushrooms, including polysaccharides, beta-glucans, triterpenes, and antioxidants, are traditionally consumed in warm preparations such as teas or broths. Preparing them with cacao allows these compounds to dissolve into the drink rather than sitting separately from it.
Cacao also contains naturally occurring compounds that support circulation throughout the body. One of these is theobromine, which acts as a gentle vasodilator and mild cardiac stimulant that encourages steady blood flow. Once nutrients and plant compounds are absorbed through digestion, healthy circulation helps distribute them more efficiently throughout the body. When functional mushrooms are consumed alongside cacao, this circulatory support helps the compounds from both plants move more freely through the system.
There is also a practical reason these two plants work so well together. Many functional mushrooms have a strong earthy flavor that can be difficult to drink on their own in meaningful amounts. Cacao’s deep richness complements these earthy notes, creating a flavor profile that tastes more like a rich, earthy cacao than a cup of mushrooms. This balance of flavor, chemistry, and tradition is one reason cacao has become such a natural companion for functional mushroom blends today.
The above from Ora Cacao - the only cacao we serve and sell.
If you’re curious about mushrooms, check out our high-quality line of mushroom tinctures by locally owned company Mycocentrics, they use a double extraction process. We carry: Chaga, Cordycepts, Lion's Mane, Reishi, and Turkey Tail.
