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Easy Cordyceps Hot Chocolate Latte

by ARIEL MOGHADDAM |

If you’re like me, you’re just getting your feet wet in the world of medicinal and adaptogenic mushrooms.

Until recently, I never would’ve dreamed of putting mushrooms anywhere near my coffee or hot chocolate, but now I’m putting them in my morning lattes, smoothies, evening hot chocolate, and beyond! Let me show you how easy it is to make 2 delicious mushroom “lattes” at home in just 5 minutes.

My fascination with mushroom powders began after finding Namaste Supplements — a company that’s seeking to educate people on the benefits of medicinal mushrooms and make them accessible to consumers.

I had no idea mushrooms could be so good for you. From the simple act of eating sautéed mushrooms to adding Cordyceps mushroom to your morning coffee, the health benefits are kind of amazing.

So why mushrooms in coffee?

Adding things like mushroom powders to coffee can offset some of the downsides of coffee, including jitters, acidity, and disrupted digestion. When adding mushrooms to things like hot chocolate, you’re simply reaping the benefits of the various kinds of mushrooms on top of the antioxidants in cacao.

And the cool thing is you really can’t taste the mushrooms! Their earthiness pairs nicely with both coffee and chocolate flavors.

It’s kind of a win-win.

Now, that’s not to say drinking super-sugary lattes or pots of coffee in the morning with a side of mushroom powder makes the health downsides go away. But, there is a lot of evidence to suggest that adding more mushrooms to our diet can be beneficial.

Cordyceps Hot Chocolate Latte:

  • 1 tsp Cordyceps Extract
  • 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)

Cordyceps Coffee Latte:

  • 1 tsp Cordyceps Extract
  • 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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