Want Coffee Without the Jitters? Try Mushroom Coffee

Do you take your coffee with milk, sugar, or… mushrooms? When the idea of coffee blended with adaptogenic mushrooms like chaga and cordyceps was floated around our office, we definitely got a few grimaces and hard passes, but the more we thought about it, the more it made sense. While we love the alert buzz we get from that first cup of coffee in the morning, we’re not fans of the jitters or energy crashes that come with it. Because adaptogens help maintain energy levels and reduce anxiety and stress, mushrooms are the perfect complement to caffeine—plus, they add in a heap of extra health benefits like enhancing your immune system and balancing your blood sugar. And it works on a flavor level too. The earthiness of the mushrooms jives well with darker roasts.

 

##quote:Because adaptogens help maintain energy levels and reduce anxiety and stress, mushrooms are the perfect complement to caffeine.##

 

Though there are companies like Four Sigmatic that make prepackaged mushroom coffee, we’re not really fans of instant coffee, so we connected with Chinese herbalist, acupuncturist, and founder of Root & Bones Alyssa Melody to whip up our own version. “This recipe is better in a blender, especially since there’s collagen in there and a little bit of ghee, and those things don’t blend well just stirred,” she says. “I tend to make my recipes dairy-free, so it’s more universal. Though the ghee is optional, I think it adds an extra froth, which is nice.” (We agree!)

 

 

Root & Bones Mushroom Coffee Elixir ##product:149000055267::right##

12 ounces coffee
1/2 tsp cordyceps
1/2 tsp chaga
2 tsp collagen (optional)
1 tsp vanilla ghee
1/4 tsp vanilla extract
1 tsp maple syrup or honey
1 tbsp coconut milk

 

Blend all ingredients in a blender until frothy.

You can also make an iced version by pouring the mixture over ice cubes.

 

Have you tried mushroom coffee before? Let us know your thoughts below.

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