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Mug of dark frothy mushroom coffee with dried reishi mushroom pieces scattered beside it on a white surface

Mushroom Coffee (Creamy, Earthy & Ready in 5 Minutes)

Smooth hot coffee blended with earthy mushroom extract powder, warm milk, honey, vanilla and cinnamon — a cozy, lower-caffeine morning cup.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings: 1
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 packet (about 1 tablespoon) mushroom coffee blend, or 1 tablespoon instant coffee plus 1 teaspoon mushroom extract powder
  • 1 cup hot water just off the boil
  • 1/4 cup milk of your choice warmed
  • 1 to 2 teaspoons honey or maple syrup
  • 1/4 teaspoon vanilla extract
  • A pinch of cinnamon plus extra for dusting
  • Optional: 1 teaspoon coconut oil or a small pat of butter

Method
 

  1. Bring a kettle to a boil, then let it rest about 30 seconds so the water is just off the boil.
  2. Spoon the mushroom coffee blend (or instant coffee plus mushroom extract powder) into a mug.
  3. Pour in the hot water and stir 20 to 30 seconds until fully dissolved.
  4. Warm the milk until steaming, about 45 seconds in the microwave.
  5. Stir the honey or maple syrup, vanilla and cinnamon into the coffee.
  6. Pour in the warm milk and stir; froth the milk first if you like a foamy top.
  7. Stir in the coconut oil or butter, if using, until melted and glossy; dust with cinnamon and serve at once.

Notes

  • Reishi blends taste most earthy, chaga leans smoky and cocoa-like, lion's mane is the mildest — start with lion's mane or a mixed blend if you are new to it.
  • Too earthy? Add more milk, a little more honey, or an extra pinch of cinnamon and a few drops of vanilla.
  • Iced version: dissolve the blend in 1/2 cup hot water, cool briefly, pour over ice and top with cold milk.
  • Mocha twist: whisk in 1 teaspoon cocoa powder with the blend before adding water.
  • Make one mug at a time; mixed mushroom coffee does not store well, and the powder should always be stirred in fresh.