Reishi Coffee Latte

It’s easy to add some mushroom goodness to your coffee grounds, but if you’re feeling like an upgrade try this coffeehouse-inspired drink. Fresh reishi is available by special order from Primordia. Adjust the coffee amount based on your preference.

Yield: 2 large servings

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Cook Time 10

Drying time 12

Course Drinks

Cuisine American

Servings 2

Equipment

1 dehydrator (optional)

Ingredients

1 tbsp dried reishi mushrooms (see drying instructions below)
⅓ cup ground coffee
2 cup coconut milk (or milk of your choice)
2 tbsp maple syrup
2 tbsp unsweetened cocoa powder
½ tbsp cardamom (or cinnamon)
Large pinch of salt

Instructions

Combine the reishi and coffee grounds in a French press or in the basket of your coffee maker. Brew the coffee as usual.
Heat the milk and maple syrup on the stovetop over low heat. Whisk in the remaining ingredients until combined. Pour the brewed coffee into 2 large mugs and top each with half of the milk mixture.

Notes

HOW TO DRY MUSHROOMS

To dry mushrooms, slice them into thin pieces (about ¼ inch). If you have a dehydrator, place the slices on the racks and follow your manufacturer’s instructions (mine dried nicely overnight).

You don’t need a dehydrator, though: Turn your oven to its lowest setting, arrange the mushroom slices on a baking sheet, and dry them in the oven for 1–2 hours, checking periodically and ﬂipping them over once. When ready, they should be crisp and snap like a potato chip. To use them in this recipe, grind them in a spice grinder. They will get ﬂuffy instead of powdery.

MORE MUSHROOM MAGIC TO CONSUME

READ: Entangled Life by Merlin Sheldrake

WATCH: Fantastic Fungi

EXPLORE: Mycologist extraordinaire Paul Stamets @paulstamets on Instagram