Ingredients:
MUSHROOM HOT CACAO LATTE
- 1 tsp mushroom powder (we love Four Sigmatic)
- 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)
- 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, or almond milk)
- 1 shot espresso, or 1/3 cup strong brewed coffee
Instructions
For the hot chocolate:
- Add mushroom powder, maple syrup, almond butter (optional), cacao powder, cinnamon, and sea salt to a small blender (we like the NutriBullet).
- Steam or heat dairy-free milk until hot and add to the blender. Blend on high for 30 seconds to 1 minute, or until frothy and well blended.
- Taste and adjust flavor as needed, adding cinnamon for warmth / spice, more sweetener to taste, or more cacao for rich chocolate flavor.
- 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.
For the coffee:
- Add mushroom powder, maple syrup, cacao powder (optional), cinnamon, and sea salt to a small blender (we like the NutriBullet).
- 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.
- Taste and adjust flavor as needed, adding cinnamon for warmth / spice, more sweetener to taste, or more coffee or espresso for a stronger coffee flavor.
- Serve as is, or top with coconut whipped cream or cinnamon. Best when fresh. Store leftovers covered in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop until hot.
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