- 1 cup Non-Dairy Milk of choice (or regular milk)
- 1/2 cup Canned Coconut Milk (full fat or reduced fat) (can sub with half and half or heavy cream)
- 1 tbsp Maca Powder
- 1 1/2 tsp Turmeric Powder
- 1/4 tsp Ground Cinnamon or to taste
- 2 tbsp Maple Syrup or Coconut Sugar (or sweetener of choice)
- 1/2 tsp Pure Vanilla Extract
Optional Add-ins
- 1-2 Espresso Shots (2-3 oz) prepared
- 1 tbsp Raw Cacao Powder
- 1 tsp Turmeric Powder
- Pinch of Cardamom
- Pinch of Cayenne
- Pinch of Black Pepper
Add all the ingredients to a small saucepan and whisk over medium-low heat for about 5 minutes. You want to simmer and warm the ingredients, but do not bring them to a boil.
Remove the maca from the heat and adjust the taste as needed: adding more sweetener to taste.Stir in any optional add-ins. Pour into a mug. Top with frothed non-dairy milk, if desired. Drink warm. Enjoy!
Storage and Rewarming
STORE: Keep any leftover maca coffee in an airtight mason jar in the fridge for up to 3 days. You can also double or triple the recipe, making a large batch and storing it in the fridge for later.
REWARM: The best way to rewarm your maca coffee is by pouring it into a saucepan and heating it on the stove on low heat for a few minutes, or until it is warm.
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Serving: 12oz | Calories: 210kcal | Carbohydrates: 39.7g | Protein: 2.5g | Fat: 4.5g | Saturated Fat: 1.9g | Sodium: 150mg | Potassium: 6mg | Fiber: 1.3g | Sugar: 33.8g | Calcium: 56mg | Iron: 1mg