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Adaptogenic Mushroom Latte

A quick, creamy, and energizing mug of mushroom latte that combines coffee with functional mushroom powders for a cozy start to your morning.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Beverage, Breakfast
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the latte
  • 1 cup hot brewed coffee or 1 to 2 shots of espresso plus hot water Preferably medium roast for balance.
  • 1 to 2 teaspoons mushroom powder, like lion’s mane or chaga Adjust based on taste preference.
  • 1 teaspoon cocoa powder or cacao Optional but tasty.
  • 1 to 3 teaspoons maple syrup or honey For sweetness, adjust to taste.
  • 1 pinch cinnamon
  • 1 tiny pinch sea salt
  • 1 to 2 tablespoons full-fat coconut milk or a splash of oat milk For creaminess.
  • 1 teaspoon MCT oil or ghee Optional for extra creaminess.
  • as needed ice If making it iced.

Method
 

Preparation
  1. Make your hot coffee.
  2. Add coffee, mushroom powder, cocoa, sweetener, cinnamon, salt, and milk to a blender. If you want a richer cup, add MCT oil or ghee.
  3. Blend on high for 20 to 30 seconds until lightly frothy.
  4. Taste and adjust. Add more maple if you want it sweeter, more cocoa for chocolate vibes, or an extra splash of milk for a creamier texture.
  5. For iced, blend everything with slightly less hot water, then pour over a tall glass of ice.

Notes

No blender? Use a whisk or a handheld frother instead. Warm the milk before blending for extra foam. If you prefer a high protein spin, consider an iced mocha protein coffee.