This is a traditional Peruvian way to drink maca. It’s a warming, rich and nourishing drink that will help you feel calm, focused, grounded, energised and revitalised.
For therapeutic affect, maca should be eaten cooked. This ‘cup of maca’ may help enhance mental cognition and hormone balance, plus support stress relief and fatigue. The brew will also provide you with high levels of amino acids, minerals, vitamins and metabolites.
This recipe prepares a large amount (to share) or store in the fridge and keep for enjoyment over a few days.
Take the cinnamon, cloves and oats and add to boiling water in a pot. Stir and simmer for 20 minutes. Add the maca powder to a small amount of cold water to create a paste before adding to the boiling tea. Simmer for a further five minutes. Remove the cinnamon and cloves. For a thicker, creamier tea, blend for one minute in a blender on high. (Optional extras = milk, honey, raw sugar)
NB: Anyone with a thyroid issue should consult their practitioner before consuming maca regularly. Maca should also be avoided during pregnancy and lactation and by those under the age of 14yrs.