Mushroom Cocoa Latte

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Yield

1 teaspoon mushroom coffee (powder)

1 teaspoon sweetener (sugar, maple syrup, or agave)

1 teaspoon unsweetened cocoa powder

1 teaspoon almond butter (optional)

A pinch of ground cinnamon

A pinch of sea salt

1 cup milk (dairy, nut, or soy)

1 shot of espresso or 2 teaspoons instant coffee (optional)

Add mushroom powder, maple syrup, almond butter (if using), cocoa powder, cinnamon, and sea salt to a small blender.
Heat the milk and add it to the blender.
Blend on high for 30 seconds to 1 minute, or until the mixture is frothy and well blended.
Taste and adjust flavor as needed, adding cinnamon for warmth/spice, more sweetener to taste, or more cocoa for rich chocolate flavor.
Leftovers can be stored, covered, in the refrigerator for up to two days. Reheat in the microwave or on the stovetop until hot.

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