I am a sensitive soul and I love my coffee. If I don’t drink the “right” coffee, my stomach will let me know. If your belly notices every little disturbance in the Force, too, I think you’ll appreciate this healthy coffee recipe. It’s actually a maple latte (so good) inspired by a recent trip to Maine and my newfound love for functional mushrooms.
“Drink whenever your brain needs an energizing hug!”
That’s how the company Four Sigmatic describes their mushroom coffee – what I’ve been sipping on these last couple of months and the basis of the healthy coffee recipe I’m sharing below.
First things first: this coffee does not taste like mushrooms. It is a mixture of fair trade organic coffee beans and dual-extracted mushrooms known for their therapeutic and medicinal properties.
Long used to assist with focus during meditation, Lion’s Mane is a type of functional mushroom praised for its ability to support creativity and energize. For balance and immune support, Chaga mushroom is added to the caffeinated flavor.
The decaf version includes Chaga and Reishi mushrooms, known to support occasional stress. Since I have the regular caffeinated flavor, I add reishi mushroom powder to my cup for an extra dose of stress prevention.
You can use ground mushroom coffee as you would regular ground coffee: in your coffee machine, French press, or pour over. I’ve noticed less afternoon anxiety in my belly and that in itself has encouraged me to share this recipe with you.
Another reason I love this coffee recipe so much: it’s flavored with maple syrup! Thanks for the idea, Maine. I won’t be using anything else to sweeten or flavor my homemade coffees for a long time.
All of the ingredients combined make for a rich and creamy iced treat, though you can certainly drink it hot.
This is my morning brain fuel.
My Healthy Coffee Recipe, aka Maple Latte
- 3 tablespoons (to 8oz hot water) Four Sigmatic Mushroom Ground Coffee with Chaga and Lion’s Mane Mushroom or the decaf version with Reishi and Chaga mushrooms
- 1-2 tablespoons collagen peptides (I like Vital Proteins and Thrive Market’s brand the best)
- 1 teaspoon organic reishi mushroom powder
- 1 tablespoon pure dark maple syrup, or to taste
- 1 tablespoon MCT oil
- 1/4 cup (4 tablespoons) milk of choice (organic cow’s, coconut, almond, etc.), or to taste
- Optional: ice cubes
- Brew coffee as you normally would. I use this coffee machine set to the 4oz selection for making iced lattes (what I always make – I am from New England).
- Pour into coffee mug.
- Mix in collagen peptides until dissolved.
- Mix in reishi mushroom powder until dissolved.
- Stir in maple syrup then MCT oil.
- For the iced version, place in the freezer for 10-30 minutes (or fridge, if you will be leaving it longer). It’s okay if you do happen to leave it longer and it has a slushy consistency; in that case, I just let it sit for a few minutes to warm up before adding milk.
- Stir in milk of choice to taste.
- Add ice cubes, if necessary and desired, and enjoy.
Let me know:
Have you tried mushroom coffee or functional mushrooms (Chaga, Reishi, Lion’s Mane) in your recipes? If not, would you?
In the comments below, share any favorite coffee recipes, tips and tricks for preventing “anxiety belly,” and anything that works (or doesn’t) for you – I’d love to know!
Share this recipe with your fellow sensitive souls (unite!).
Love and coffee,