Reishi Mushroom Coffee
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A warming, plant-based coffee blend made with reishi, cocoa, maca, ashwagandha, turmeric, ginger, and cinnamon. Serve hot or over ice with plant milk and espresso, sweetened with maple or agave if desired.
- Time
- 7 minutes
- Equipment
- No cooking needed
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Mushroom Coffee
- 2 g
- 10 g
- 1 g
- 5 g
- 2 g
- 1 g
- 1 g
- 60 g
Additional Ingredients
- 30 g
Weights are estimates. Together, the ingredients weigh about 110 g before cooking, which is about 55 g per serving.
Steps
Place the reishi powder, cocoa powder, ginger powder, maca powder, ashwagandha root powder, turmeric, and cinnamon in a bowl. Mix the dry ingredients evenly.
Add the hot water to the bowl. Blend until the mixture is smooth and well combined, with no visible dry powder.
For each serving, add ice to a cup if serving cold, then add plant milk and espresso. Add maple or agave syrup if desired.
Add 1/4 cup of the prepared mushroom coffee mixture to each cup. Stir thoroughly and enjoy.
Notes
The recipe makes 2 servings. The source does not specify the amount of plant milk, ice, or optional sweetener; add each to taste. The prepared mushroom-coffee mixture can be served hot or cold.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 32
- Protein
- 2 g
- Carbs
- 7 g
- Fat
- 1 g
- Fiber
- 4 g
Where the calories come from
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