MUSHROOM LATTE

MUSHROOM LATTE OR HOT CHOCOLATE

MUSHROOM LATTE OR HOT CHOCOLATE
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Category: Beverage
Cuisine: Vegan, Gluten Free

I hope you LOVE these two mushroom drinks They’re Creamy Perfectly sweet Comforting Customisable & Seriously delicious These lattes would make the perfect morning pick-me-up with health perks (especially the coffee version) or evening wind down or afternoon treat (especially the hot chocolate).

Total: 5 minutes
Prep: 4 minutes
Serving Size: 2

Ingredients

  • MUSHROOM HOT CACAO LATTE
  • 1 tsp mushroom powder (we love Four Sigmatic Superfood Blends Reishi Spores or 10 Mushroom Blend*)
  • 1 tsp maple syrup (or other sweetener of choice, plus more to taste)
  • 1 tsp almond butter (optional // or other nut / seed butter)
  • 2 Tbsp cacao powder (or unsweetened cocoa powder)
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • 1 cup dairy-free milk (such as cashew, coconut, or almond milk)
  • MUSHROOM COFFEE LATTE
  • 1 tsp mushroom powder (we love Four Sigmatic Superfood Blends Reishi Spores or 10 Mushroom Blend*)
  • 1 tsp maple syrup (plus more to taste)
  • 1 tsp cacao powder (optional)
  • 1 pinch ground cinnamon
  • 1 pinch sea salt
  • 1 cup dairy-free milk (such as cashew, coconut, soy, or almond milk)
  • 1 shot espresso, or 1/3 cup strong brewed coffee

Instructions

  1. For the hot chocolate:
  2. Add mushroom powder, maple syrup, almond butter (optional), cacao powder, cinnamon, and sea salt to a small blender (we like the NutriBullet).
  3. Steam or heat dairy-free milk until hot and add to the blender.
  4. Blend on high for 30 seconds to 1 minute, or until frothy and well blended.
  5. Taste and adjust flavour as needed, adding cinnamon for warmth / spice, more sweetener to taste, or more cacao for rich chocolate flavour.
  6. Serve as is, or top with coconut whipped cream, cinnamon, and/or cacao powder. Best when fresh. Store leftovers covered in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop until hot.
  7. For the coffee:
  8. Add mushroom powder, maple syrup, cacao powder (optional), cinnamon, and sea salt to a small blender (we like the NutriBullet).
  9. Steam or heat dairy-free milk until hot and add to the blender along with the espresso or coffee. Blend on high for 30 seconds to 1 minute, or until frothy and well-blended.
  10. Taste and adjust flavor as needed, adding cinnamon for warmth / spice, more sweetener to taste, or more coffee or espresso for a stronger coffee flavour.
  11. Serve as is, or top with coconut whipped cream or cinnamon. Best when fresh.
  12. Store leftovers covered in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop until hot.

 
 

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