Mushroom Mocha Latte

How to Make Mushroom Mocha Latte

1. 1

   Step 1: Brew the espresso

   Brew two shots (about 60 ml) of espresso using your preferred method. Pour into a small pitcher or heatproof container and set aside so you can use a splash to bloom the cocoa mixture and then combine with steamed milk.
   
2. 2

   Step 2: Bloom the cocoa and mushroom powder

   In a small bowl or the base of a jug, whisk together the unsweetened cocoa, functional mushroom powder, and a pinch of salt. Add 1–2 tablespoons of the hot espresso and stir vigorously to form a smooth, glossy paste with no lumps.

   For this step

   • 2 teaspoonsFunctional mushroom powder (e.g., reishi + lion's mane blend)
   • 2 tablespoonsUnsweetened cocoa powder
   • 1 pinchFine sea salt
   
3. 3

   Step 3: Heat and sweeten the milk

   In a small saucepan over medium heat, combine the oat milk, maple syrup, vanilla, and coconut oil. Warm gently until steaming (do not boil), whisking constantly to dissolve the maple syrup and incorporate the coconut oil into a silky emulsion. If you have a milk frother, use it now to create a light foam.

   For this step

   • 2 cupsOat milk (or milk of choice)
   • 2 tablespoonsMaple syrup (or sweetener of choice)
   • 1 teaspoonVanilla extract
   • 1 tablespoonCoconut oil (optional, for extra creaminess)
   
4. 4

   Step 4: Assemble the latte

   Divide the cocoa–mushroom paste between two cups. Pour the remaining hot espresso over the paste and stir to fully dissolve and combine. Slowly pour the steamed milk into each cup, holding back foam with a spoon, then spoon the foam on top.
   
5. 5

   Step 5: Garnish and enjoy

   Finish with a light dusting of cocoa powder, grated dark chocolate, or cacao nibs if desired. Serve immediately and stir before sipping to enjoy the balanced chocolate, caffeine, and mushroom notes.
   

1. Brew two shots (about 60 ml) of espresso using your preferred method. Pour into a small pitcher or heatproof container and set aside so you can use a splash to bloom the cocoa mixture and then combine with steamed milk.
2. In a small bowl or the base of a jug, whisk together the unsweetened cocoa, functional mushroom powder, and a pinch of salt. Add 1–2 tablespoons of the hot espresso and stir vigorously to form a smooth, glossy paste with no lumps.
3. In a small saucepan over medium heat, combine the oat milk, maple syrup, vanilla, and coconut oil. Warm gently until steaming (do not boil), whisking constantly to dissolve the maple syrup and incorporate the coconut oil into a silky emulsion. If you have a milk frother, use it now to create a light foam.
4. Divide the cocoa–mushroom paste between two cups. Pour the remaining hot espresso over the paste and stir to fully dissolve and combine. Slowly pour the steamed milk into each cup, holding back foam with a spoon, then spoon the foam on top.
5. Finish with a light dusting of cocoa powder, grated dark chocolate, or cacao nibs if desired. Serve immediately and stir before sipping to enjoy the balanced chocolate, caffeine, and mushroom notes.