Mushroom Cacao Coffee
Hot brewed coffee blended with unsweetened cocoa, earthy mushroom powder, cinnamon, and a splash of coconut milk until frothy.
Why you'll love Mushroom Cacao Coffee
This is a café mocha built from the pantry. Strong coffee, unsweetened cocoa, and a teaspoon of dried mushroom powder blend into a deep, dark cup, rounded out with a little coconut milk and cinnamon. The mushroom powder brings an earthy, almost savory depth that makes the chocolate taste darker.
Blending is what makes it work. Cocoa powder clumps when it is stirred into hot liquid, and twenty seconds in a blender or with a frother disperses it completely and whips the coconut fat into a foam on top. Unsweetened cocoa is bitter on its own, so the cinnamon and a pinch of salt soften that bitterness the way sugar would, and a teaspoon of allulose is there if you want it sweeter.
Mushroom powders are sold as single mushrooms, like shiitake or lion's mane, or as blends. Pick one whose label lists only the dried mushroom.
Quick overview: This Mushroom Cacao Coffee comes together in 5 min and makes 2 servings, each 1 mug (about 1 1/4 cups). You'll need a blender.
Ingredients
- 2 cups hot brewed coffee
- 2 tbsp unsweetened cocoa or cacao powder Label: cocoa, and nothing else
- 2 tsp dried mushroom powder (such as shiitake or lion's mane) Label: dried mushrooms, and nothing else
- 1/4 cup canned coconut milk Label: coconut and water, with no gums or sugar
- 1/2 tsp ground cinnamon
- 1 small pinch fine sea salt
- 1 tsp allulose, optional Label: allulose, and nothing else
Instructions
- Brew: Brew the coffee strong, by drip, pour-over, or French press.
- Blend: Pour the hot coffee into a blender and add the cocoa, mushroom powder, coconut milk, cinnamon, salt, and allulose if using. Blend for 20 seconds, venting the lid with a towel over it, until smooth and foamy. A handheld frother in a tall jug works too.
- Taste: Taste and add a little more cocoa for a darker cup or a pinch more cinnamon.
- Serve: Pour into two mugs and dust the foam with cocoa.
Storage and leftovers
This is best made fresh, while the foam holds.
Mix the dry ingredients (cocoa, mushroom powder, cinnamon, and salt) in a jar for up to 3 months, and use 1 heaping tablespoon per mug.
Variations
- Iced: Blend with cold brew and pour over ice.
- Almond milk: Use 1/2 cup unsweetened almond milk in place of the coconut milk for a lighter cup.
- Spiced: Add a pinch of cayenne and nutmeg for a Mexican-style mocha.
- Decaf: Use decaf coffee for an evening cup.
Notes and tips
- Vent the blender: Hot liquid expands as it blends. Remove the center cap and cover the opening with a folded towel.
- Use cacao or cocoa: Raw cacao powder tastes fruitier; Dutch-process cocoa tastes rounder. Both work.
- Start with less mushroom: Begin with 1 teaspoon per mug and work up as you get used to the flavor.
- Check the labels: The cocoa should read cocoa or cacao, and the mushroom powder only the dried mushroom, with nothing else in either.
Nutrition and mindful eating
- Unsweetened cocoa brings flavonoids, magnesium, and fiber, with none of the sugar of a café mocha.
- Coconut milk adds fat that rounds out the bitterness and makes the cup feel substantial.
- Cinnamon and salt take the edge off cocoa's bitterness, so the cup tastes sweeter without sugar.
- Coffee on an empty stomach can leave you jittery, so this sits best alongside breakfast rather than in place of it.
- As you sip, notice the dark chocolate and earthy depth, and check how your energy holds through the morning when the coffee comes with protein at breakfast.
Frequently asked questions
Have a question about this Mushroom Cacao Coffee? Start here, with the questions people ask most.
What mushroom powder should I use?
Any dried, powdered culinary mushroom, like shiitake, or a blend whose label lists only mushrooms.
What is the difference between cacao and cocoa?
Cacao powder is made from unroasted beans and cocoa from roasted ones; both are unsweetened and work here.
Can I make it without a blender?
Yes. Whisk the dry ingredients with a splash of the hot coffee into a paste, then whisk in the rest and froth it.
Can I use espresso?
Yes. Use 2 shots of espresso and 1 1/2 cups hot water per two mugs.
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