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This creamy mushroom coffee combines your favorite brew with finely blended mushroom powder for a smooth, rich drink without the mushroom taste.
I’m not going to lie – when I first heard about mushroom coffee, I wasn’t impressed. I never looked into it, and the idea sounded odd (at best). Then recently, I enjoyed date seed coffee (a delicious caffeine-free coffee alternative), and mushroom lattes (and adaptogen coffee) came back onto my radar. I finally took the time to learn more about this mushroom coffee blend, and now I’m hooked!
Rather than drinking what I imagined would taste like the water leftover from soaking dried mushrooms, this coffee is actually just … coffee – but with an extra dimension of flavor through powdered mushrooms that take your coffee/latte to a whole new level!
I suppose I shouldn’t be surprised, considering we know that mushrooms are packed with umami-flavor and the ties between mushrooms and MSG. In fact, I’ve really taken the time to appreciate mushrooms so far this year. With recipes including mushroom dumplings, mushroom ragu, ‘shroom tacos, creamy mushroom soup, mushroom toast, and even perfectly sauteed mushrooms – why not add them to drinks too?!
In fact, in February I shared my favorite method for drying mushrooms at home, and that’s what initially set me on my journey to discovering the delicious and nutritious mushroom coffee.
Best of all, this method works with any mushroom coffee blend you enjoy.
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The Ingredients
- Coffee: I use ground coffee to make filter drip coffee. However, you could also use instant coffee grounds or use espresso.
- Milk: use your preferred milk – I used oat milk (or oat milk creamer). Cashew milk is another favorite of mine.
- Flavorings: I used a simple combination of cinnamon and vanilla extract for a sweet and delicious flavor.
- Sweetener: use your sweetener of choice – maple, honey, agave, date syrup, or even sugar.
- Mushroom powder: choose the powder or mushroom blend based on what benefits you want: Reishi, Turkey tail, shiitake, Lion’s mane, cordyceps, etc.
Other Optional Add-ins:
- Other spices: cardamom, nutmeg, ginger, etc. Chai spices would also work.
- Optional powders: maca powder or others can be added for extra flavor.
- Cacao powder: or cocoa powder to create a mushroom mocha.
- Other adaptogens: Like ashwagandha.
- Whipped cream or coconut cream.
How to Make Mushroom Coffee
Making this mushroom latte is incredibly simple and is made up of just a couple of steps.
First, heat your water to around 195ºF/90ºC (it’s best to use this temperature, NOT boiling water, for coffee). Add the coffee and cinnamon to a coffee filter and pour in the water, allowing it to drip into a jar/your cup
Then, add the remaining ingredients (except the milk) to the glass and stir well.
Finally, add the milk – I like to froth it first using one of the milk frothing methods mentioned here.
FAQs
This comes down to which mushroom powder you use, of course. However, I’ve found that mushroom powder can blend quite well with the strong flavor of coffee and simply help to add a depth of flavor and sometimes umami flavor to your brew.
I think this depends on the exact mushroom you use. However, I recommend using 1/2 tsp (up to 1 tsp max) per day.
Recipe Notes and FAQs
- Using mushroom coffee blends: you can use mushroom coffee in multiple ways, including making black coffee, lattes, and even mochas.
- For caffeine-free coffee: you can use a coffee alternative like this date seed coffee or another option like dandelion root coffee.
- Experiment with mushrooms: Read the list of potential mushroom powders above and choose and experiment accordingly, to find your perfect blend!
Other Wholesome Warm Drink Recipes
- Matcha latte
- Green tea
- Pineapple skin tea
- Golden milk
- Iced matcha latte
- Date seed latte (caffeine-free)
- Bulletproof Coffee
If you try this homemade mushroom coffee recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Mushroom Coffee (Adaptogen Coffee)
Equipment
Ingredients
- 1 cup oat milk or other milk
- 2 Tbsp ground coffee for drip coffee, through a filter. You can also use espresso
- 1/4 cup hot water for drip coffee
- 2 tsp maple syrup or sweetener of your choice
- 1 tsp mushroom powder reishi, cordyceps, lion's mane, chaga, turkeys tail, shiitake, etc.
- 1/4 tsp ground cinnamon powder
- 1/4 tsp vanilla extract or paste
Instructions
- Heat your water to around 195ºF/90ºC (it’s best to use this temperature, NOT boiling water, for coffee). Add the coffee and cinnamon to a coffee filter and pour in the water, allowing it to drip into a jar/your cup.
- Add the remaining ingredients (except the milk) to the glass and stir well.
- Add the milk – I like to froth it first using one of the milk frothing methods mentioned here.
Notes
- Using mushroom coffee blends: You can use mushroom coffee in multiple ways, including making black coffee, lattes, and even mochas.
- For caffeine-free coffee: You can use a coffee alternative like this date seed coffee or another option like dandelion root coffee.
- Experiment with mushrooms: Read the list of potential mushroom powders above and choose and experiment accordingly, to find your perfect blend!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I would like to try this. Do you have any recommendations as far as which brands to try for the mushroom powders? Thanks so much!
Hi Antoinette,
I couldn’t recommend a brand as there are different options available in different markets. It’s best to check what’s available to you and read some reviews specific to that company. I hope you still give this recipe a try!:)