Home • Cacao • Origin Cacao • Recipes • Lebanese Cacao Latte
Maca Boost Cacao Latte
Maca Boost Cacao Latte
RECIPE
Combining Cacao’s Catalyst Power with Maca
For over 2,000 years, the people of Junín in Peru have valued maca both as food and as medicine. Revered by the Incas and their descendants, this hardy root is known for its rich nutrient profile and unique active compounds — which pair beautifully with cacao’s natural catalyst qualities.
The fats in cacao act as an excellent carrier for nutrients, while the theobromine naturally present in cacao helps boost circulation and absorption. Together, they make an ideal base for drawing out maca’s potential benefits.
One important note: we recommend choosing gelatinized (or activated) maca powder instead of raw. Traditionally, maca is always consumed cooked or boiled — doing so improves how well its nutrients are absorbed and how easily the body can digest it.
→ Source
Now, onto the recipe!
INGREDIENTS
For one cup
Origin Cacao
15-20g
Liquid Base
250ml
Gelatinized Maca Powder
1 tsp
Maple Syrup
1 tsp
Powdered Ginger
3 dashes
Powdered Cinnamon
1 dash
PREPARATION
Fill your favorite cup, then pour it into a small pan — we like using about ¾ water and ¼ oat milk.
Cover and gently heat the liquid, stopping just before it reaches a boil.
Add the maca, spices, cacao, and maple syrup.
Whisk or froth until smooth — and enjoy!
Tips
• For this recipe, we especially love using cacaos with either a nutty or fruity profile.
On one side, the bright tangy notes balance beautifully with maca’s natural nuttiness, on the other side, it enhances the overall nutty flavor.
Our top picks are Pure Kakaw’s Cusco (perfect for keeping that Peruvian spirit), Ora Cacao’s Thriving Tanzania or Herbal Cacao’s Natural Belize for fruity options, and Pure Kakaw’s Alta Verapaz for a nutty twist.
• Maca has a strong, distinctive taste — you may want to adjust the amount when you’re starting out. If 1 teaspoon feels too intense, try using ½ teaspoon and see how you like it.
