Macaccino

Maca is a Peruvian "superfood" which can apparently relieve symptoms of menopause, fatigue, sexual dysfunction, osteoporosis and various other ailments. It's most often recommended as a morning energizer, without the caffeine. I can't comment on the actual benefits of maca but the Golden Mean Cafe in Santa Monica introduced me to the macaccino and I instantly fell in love with roasted maca.

Due to its popularity, they created their own blend of macaccino using roasted maca, cocoa, mesquite, cinnamon and nutmeg (and have added new flavours since I first tried it). I don't remember how the beverage is supposed to taste but here is my version:

 

Ingredients:

• 1 ts maca (roasted)
• 1 ts cocoa powder (or carob)
• 1 ts coconut sugar
• 1 cup almond milk

 

Instructions:

1. Heat all ingredients in a saucepan on medium heat. Use a hand mixer for a few minutes to get the macaccino frothy and to ensure everything is blended well. Some recipes simply add the powdered mix to hot water or milk but I find it doesn't mix that well.

Notes:

• To roast the maca, place a thin layer of maca powder on a baking sheet and bake at 250 for a few minutes, until it turns golden brown. Keep it in a container in the fridge.
• Make a batch of powder in advance and keep it in the fridge:  24 ts = 1/2 cup so it's easy to measure. Use one TB for each cup of milk.
• Some people experience side effects from maca; more than 1 tablespoon per day is not recommended.