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Mushroom Latte

Loaded with adaptogenic + immune supporting properties, this deep dark latte makes the perfect beverage to start chilly mornings with.

Nature alone is antique, and the oldest art a mushroom. — Thomas Carlyle

Mushrooms are tiny powerhouses in the healing world, being used for both food + medicine. The use of mushrooms for wellness dates back to Egyptian times, when they would feed them to royalty to ensure their health. More modernly, they are still used in Traditional Chinese Medicine and are now making their way into western herbalism.

Mushrooms contain polysaccharides that modulate the immune system, and mushrooms like reishi are being studied for their effects as an immune tonic. Some herbalists call her the Queen Healer due to the healing potential she offers if consumed regularly. Turkey tail and Chaga follow closely in her footsteps and are some of my favorite to use with turkey tail being so easy to forage in my area. Along with the mushrooms, cocoa is rich in antioxidants and promotes a sense of wellbeing, which is why it works well with mushrooms.


  • 1 teabag of chai black tea

  • 2 g of reishi

  • 2 g chaga

  • 2 g roasted dandelion root

  • 2 cup water

  • 2 tbsp dark cocoa powder

  • 2 tbsp maple syrup

  • 1 dropper of Dark + Stormy Mushroom Bitters (recipe here) *optional

  • 1 cup coffee cream

  • Cinnamon for dusting


Bring water to a light boil and add reishi + dandelion + chaga. Simmer for 20 mins.

After 20 mins, strain mushroom tea into a large mug. Add cocoa, maple syrup and bitters. Stir well to dissolve cocoa. Add the chai tea bag, cover, and steep for 5 mins.

While waiting for tea, grab a small pot and turn it on medium. Add the cream and stir quickly with whisk for about 2 mins. As the cream heats up it will start to froth.

Once the cream is nice and frothy, gently pour into your mug to top off your beverage, making sure to spoon some of the froth on top to finish. Dust with cinnamon and garnish with flower petals of your choice. Enjoy!


Herbal Energetics of this Brew

Chai ~

  • Clove (Eugenia caraphyllata) is a stimulating carminative.

  • Cinnamon (Cinnamomum vernum) is a warming stimulant herb.

  • Cardamom (Eletteria cardomomum) is a digestive stimulant, carminative herb.

  • Ginger (Zingiber officinale) is a circulatory stimulant.

  • Nutmeg (Myristica fragrans) is a carminative, and stimulant herb.

  • Black tea (Camellia sinensis) delivers caffeine, and the tannins give a bitter earthy contrast to the warming, savory, pungent spices.

Reishi (Ganoderma lingzhi) is a warming immunomodulating, nervous system tonic.

Chaga (Inonotus obliquus) is a neutral immunomodulating, anti inflammatory adaptogen

Dandelion Root (Taraxacum officinale) is a bitter, nutritive tonic.

Tips + Tricks

Traditional Medicinals tea can be found in most grocery stores (health food section) and they have a wonderful reishi tea and roasted dandelion tea that can be substituted in this recipe if you can't find those ingredients locally. Forego the 20 min decoction at the beginning of the recipe and add the reishi and dandelion tea bags in with the chai after you gently boil the water. Steep for 15 mins.

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