Mushroom Latte Recipe

Simmer mushrooms

Combine dried chaga and reishi with 3 cups water, cinnamon stick, crushed cardamom, and sliced ginger in a small saucepan.

Bring to a gentle simmer over medium heat. Once simmering, reduce heat to low and gently simmer, uncovered, for 25–30 minutes. The liquid should reduce slightly and take on a warm brown color and earthy aroma.

Remove from heat and let steep for 10 minutes to extract additional flavor and compounds from the mushrooms and spices.

Strain the liquid through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract as much liquid as possible. Discard solids. This yields approximately 2–2.5 cups of mushroom concentrate; use 3/4 cup per latte (see servings).

Warm and combine

In a small saucepan, combine 3/4 cup mushroom concentrate, 1 cup milk, vanilla extract, maple syrup (or honey), ground cinnamon, and a pinch of salt.

Warm over medium-low heat, whisking occasionally, until the mixture is hot but not boiling (about 3–4 minutes). Taste and adjust sweetness or vanilla as desired.

Froth milk (optional)

If you want a foamy top, either froth the milk before adding to the concentrate using a handheld frother, French press, or by vigorously whisking for 30–45 seconds. Alternatively, heat the milk separately and froth just the milk, then fold into the concentrate.

Pour the hot mushroom latte into a mug. Spoon or pour 2 tablespoons of milk froth on top if using. Sprinkle a pinch of cocoa powder or cinnamon as garnish.

Serve immediately while hot. The recipe makes one generous serving (see servings).

Store any leftover concentrate in an airtight container in the refrigerator for up to 5 days. Reheat gently before using; adjust water if too concentrated.