Ryze Mushroom Coffee Recipe

Warm water

Heat 240 ml of water to just-off-boil (about 90–95°C / 195–205°F). If you don't have a thermometer, bring water to a boil and let it sit for 30 seconds.

Place 2 teaspoons of instant mushroom coffee powder into a mug or heatproof container.

Pour the 240 ml of hot water over the powder. Stir briskly for 15–20 seconds until the powder is fully dissolved and the mixture is uniform.

If using warmed milk: gently warm 60 ml almond milk (or your chosen milk) until steaming but not boiling. Pour warmed milk into the mug with the dissolved mushroom coffee.

For a sweeter cup: add 1 tsp honey or maple syrup and stir to combine.

For a creamier, richer texture (bulletproof style): add 1 tsp grass-fed butter or 1 tsp coconut oil to the hot mug.

Add 1 tsp ground cinnamon and 1/4 tsp vanilla extract for aromatic flavor. Stir well.

If you added butter or oil, blend the mixture with an immersion blender for 10–20 seconds until frothy and emulsified. Alternatively, use a small countertop blender for 5–10 seconds.

Taste and adjust: add more sweetener, milk, or cinnamon to taste. Serve immediately.