4 cups of maca with shells and seeds removed, chopped not too fine
2 cups of brandy
1 cup of sugar
4 teaspoons of broken cinnamon
4 cups of maca with shells and seeds removed, chopped not too fine
2 cups of brandy
1 cup of sugar
4 teaspoons of broken cinnamon
Combine all ingredients in a tightly sealed container
Turn the container upside down, and let it rest for 24 hours
Turn the container back to normal and let it sit for another 24 hours
Repeat this process until the sugar is completely dissolved
Store the container in a cool, dark place for 4 to 6 weeks
Strain into a decorative bottle
Let mature for 2 1/2 cups
