The Aztec Combo: Mixing Psilocybin With Cacao

Love the “feel-good” sensation you get after treating yourself to a piece of chocolate? You’re definitely not alone, and you’re also not imagining it! Cacao beans, the main ingredient traditionally used to make chocolate, are psychoactive, affecting neurotransmitters in a way that can make us feel more uplifted and euphoric.

The Aztecs treasured their native cacao plants for this reason and, of course, for their dense concentration of nutrients. Legend even has it that the Aztecs combined cacao with psilocybin mushrooms to create a drink that provided a truly godly trip. Keep reading to learn all there is to know about cacao, its effects, and how to use it to elevate your next psilocybin experience!

What is cacao?

Cacao, or Theobroma cacao, is a relatively small evergreen tree native to the Americas. Though it can be found naturally across many parts of Central and South America, cacao has been widely domesticated across other parts of the world. Growing 6–12 m tall, cacao trees produce small white flowers that grow directly on their trunks. Once pollinated by bees, butterflies, and other insects, cacao flowers form into pods that can weigh up to 500 g and contain 20–60 seeds (or "beans"). These beans contain up to 40–50% fat and are rich in theobromine—one of the main compounds responsible for their naturally uplifting and stimulating properties. Cacao beans are also a great source of magnesium, potassium, iron, antioxidants, and more—they really are a true, ancient superfood!

What’s the difference between cacao and cocoa?

Some argue that cacao refers to the beans of the cacao plant, while cocoa refers to the powder that’s left behind when these beans are ground and have the fat pressed from them. However, there is no consistency here, and you’ll find many sources use these terms interchangeably. In this article, we’ll use only cacao to refer to anything derived from the cacao plant.

A history of cacao and mushrooms: A match made in heaven?

The Aztecs did many things well. They made the best of the land they occupied with floating farms, they highly valued and prioritised education, and they knew how to get hella high—namely by combining cacao beans with psilocybin mushrooms. But they weren't alone in their use and admiration of the cacao plant; many other ancient Mesoamerican cultures did so, too.

Traditional uses of cacao

The Olmecs (the earliest known major Mesoamerican civilisation) are thought to have first domesticated cacao and developed ways to turn it into the rich drinks that preceded chocolate as we now know it. Archaeological pottery remains, for example, suggest that the Olmecs were cultivating and using cacao as far back as 2000 BCE. Like the ancient cultures that came after them (such as the Aztecs and Mayans), the Olmecs revered the cacao tree and used its fruits and seeds to make special drinks reserved for marriages, official meetings, and as a gift for the elite at their funerals.

Much like the Olmecs that preceded them, cultures like the Aztecs and the Mayans continued cultivating and using cacao in similar ways. The Aztecs, for example, believed they received cacao trees as a gift from Quetzalcoatl, a feathered serpent deity related to arts, crafts, knowledge, and wind. The trees were considered a spiritual "teacher plant" and their seeds were held in extremely high regard across the population.

Used as traditional medicine and in rituals such as marriages, funerals, or at spiritual ceremonies, the Aztecs would turn cacao beans into “chocolātl”, a foamy beverage made from fermented and roasted cacao beans, corn, and chiles. Drinking this rich mixture was thought to have mood-boosting and aphrodisiac effects as well as help people connect with others, themselves, and their gods.

The intersection of cacao and mushrooms

Cacao wasn't the Aztecs' only psychoactive substance of choice. Like other Mesoamerican cultures, they were also very fond of Psilocybe mexicana, which they called “teonanacatl”—sometimes translated to “flesh of the gods”.

Hard to obtain, these mushrooms were reserved for very special occasions and the elite (arguably much more so than cacao), such as coronations, religious ceremonies, and sacrifices. When they did consume psilocybin, however, the Aztecs always seemed to accompany their sacred mushrooms with the fruit of their "teacher plant", possibly as a way to positively influence the profound and potent effects of Psilocybe mexicana.

Historical documents from Spanish colonisers as well as archaeological evidence from Aztec burial sites and other excavations suggest that the use of mushrooms and cacao for spiritual or ceremonial reasons dates back over 4,000 years. Today, however, it's still possible to explore the profound effects of these ancient plants through rituals held in Mexico and other surrounding areas, or by simply using high-quality cacao together with psilocybin mushrooms or truffles at home.

Modern uses of cacao and magic mushrooms

While their cultures didn't withstand the test of time and colonisation, the Olmec, Aztec, and Mayan appreciation for mushrooms and chocolate has been kept alive not only by psychonauts but also by health-conscious people looking to reap the many benefits associated with these ancient plants.

Some popular ways we're seeing people combine the power of cacao and mushrooms include:

• Taking cacao-rich chocolate before or during a magic mushroom or truffle trip for an enhanced psychoactive experience.

• Using cacao and psilocybin mushrooms or truffles together in psychedelic therapies.

• Microdosing magic mushrooms through infused mushroom edibles such as chocolate bars. These mushroom-infused chocolates are very easy to dose and are ideal for microdosing.

• By simply incorporating mushroom tinctures, extracts, or caps as well as cacao products into a healthy diet.

Potential benefits of using cacao and mushrooms

Unfortunately, as is often the case when it comes to psychedelics, there's a limited body of research into psilocybin mushrooms, and even fewer studies have explored the effects of combining psilocybin with cacao. However, looking at research into cacao may help us understand some of the benefits you could attain when taking it alongside mushrooms.

In vitro research shows that cacao affects the levels of neurotransmitters in our brains (Melzig et al., 2000) because it contains monoamine oxidase inhibitors (or MAOIs). Monoamine oxidase is an enzyme that helps to regulate the amount of neurotransmitters in our brain by breaking down serotonin, norepinephrine, and dopamine. By inhibiting the activity of monoamine oxidase, consuming cacao can lead to a temporary increase of these neurotransmitters, which can:

• Induce euphoria

• Affect the way we perceive pain

• Relieve tension

• Affect our mood

Moreover, studies also show that cacao contains anandamide and phenylethylamine (Nehlig, 2013). The first is a cannabinoid naturally produced by the body, typically in very limited amounts, that is thought to produce feelings of "bliss" by reducing pain, stress, and anxiety while boosting mood. Similarly, phenylethylamine (PEA) is also produced naturally by the body. Colloquially known as the "love" molecule, PEA is believed to produce stimulant effects sometimes compared to those of amphetamine (which can actually potentiate the effects of PEA).

Given that psilocybin also has a substantial effect on neurotransmitters, it is believed that taking cacao with magic mushrooms or truffles can cause a heightened experience likely produced by the synergy of the compounds in the cacao and the psilocybin in the mushrooms. While scientific research into this topic is limited, anecdotal reports from users suggest that taking cacao and psilocybin can cause heightened euphoria and a more intense trip.

Using cacao and magic mushrooms/truffles at home

Looking to try the ancient combo of mushrooms and cacao? Do it just like the Aztecs did—namely, by making an adapted version of traditional chocolātl.

How to make a homemade magic mushroom and cacao brew (chocolātl)

Ingredients

• Magic mushrooms/truffles

• Water

• Cacao beans

• Honey, sugar, or your favourite sweetener (optional)

Equipment

• Mushroom grinder

• 2 large bowls, for steeping mushroom tea

• Wooden spoon, spatula, or whisk, for stirring

• Strainer or coffee filter

• Ziplock bag

• Meat tenderizer or rolling pin

• Hairdryer

• Coffee grinder

• Mortar and pestle

Directions

To start, make a mushroom or truffle tea:

1. Break up your mushrooms or truffles using a grinder. This will increase the potential surface area for infusion.

2. Heat up some water to just below boiling.

3. Place your truffles in a large bowl and pour in the water.

4. Allow the mixture to steep for 10–15 minutes, stirring it occasionally.

5. Strain the mushroom/truffle tea through a strainer or coffee filter into another large bowl.

Next, it's time to make a cacao slurry to add to the tea. Note that the best way to do this is by processing raw cacao beans into a thick paste. Most store-bought chocolates contain very little cacao and have been heavily processed, meaning they won't contain much (or any) of the active compounds found in real cacao. For the best results, buy raw or toasted cacao beans from a health food shop and follow the instructions below:

6. Use 30–50 cacao beans per serving. Place them into a ziplock bag and smash them into small pieces using a meat tenderiser, rolling pin, or a similar heavy object.

7. Place the smashed beans on a flat surface and gently fan them with a hairdryer. This will help separate the actual beans from their skins.

8. Place the peeled beans into a coffee grinder and grind them to a fine powder. Do this slowly and gently, and avoid grinding the beans for too long as any heat generated by the grinder will degrade the active compounds in the beans, causing them to lose their psychoactive properties.

9. Put the powder into a mortar and pestle and manually grind it into a thick paste.

10. Mix the cacao bean paste into your tea, sweeten to taste, and enjoy—if you can get past the drink’s intensely earthy and bitter taste as well as the thick texture!

Note: If you can’t find raw cacao beans, try using chocolate bars with 70–100% raw cacao. Melt the bars using a bain-marie, then gradually mix in the mushroom tea. Use a whisk to ensure everything combines properly.

Mushrooms and cacao — The ancient Aztec psychedelic duo

Thousands of years ago, the Aztecs and other Mesoamerican cultures were knowingly combining cacao (considered a gift from the gods and a “teacher plant”) with the transformative power of psilocybin mushrooms.

Looking to elevate your psychedelic experience or potentiate the effects of healthy mushrooms such as lion’s mane, reishi, or cordyceps? Combining your fungi of choice with the natural stimulant effects of cacao might just hold the answer. It definitely did the trick for the Aztecs and Mayans!

References:

Melzig, M. F., Putscher, I., Henklein, P., & Haber, H. (2000). In vitro pharmacological activity of the tetrahydroisoquinoline salsolinol present in products from Theobroma cacao L. like cocoa and chocolate. Journal of Ethnopharmacology, 73(1–2), 153–159. https://linkinghub.elsevier.com/retrieve/pii/S0378874100002919

Nehlig, A. (2013). The neuroprotective effects of cocoa flavanol and its influence on cognitive performance. British Journal of Clinical Pharmacology, 75(3), 716–727. https://bpspubs.onlinelibrary.wiley.com/doi/10.1111/j.1365-2125.2012.04378.x

Adam Parsons

Professional cannabis journalist, copywriter, and author Adam Parsons is a long-time staff member of Zamnesia. Tasked with covering a wide range of topics from CBD to psychedelics and everything in between, Adam creates blog posts, guides, and explores an ever-growing range of products.

Read full bio