This power-packed latte is a better-for-you alternative to coffee shop frozen drinks. If your blender’s not super-powerful, use 1 cup crushed ice instead of the ice cubes. For extra indulgence, add 2 Tbs. of cacao nibs before blending, or top with vegan or regular whipped cream. Tone it down with decaffeinated espresso, or turn it into breakfast with a scoop of vanilla protein powder.
More Mushroom Recipes:
1 1/2 cups vanilla almond milk
2 shots espresso, cooled, or 3–4 tsp. instant espresso powder
20 drops liquid maitake extract, or 1 Tbs. maitake or other mushroom powder
1 Tbs. agave or coconut sugar, or to taste
1 tsp. vanilla extract
2 cups ice cubes
Chocolate sauce (optional)
- Combine almond milk, espresso, mushroom powder, agave or sugar, and vanilla extract in blender. Pulse to mix. Add ice, and purée on high until mixture is smooth and creamy.
- Transfer to two serving glasses, top with chocolate sauce if using, and serve immediately.
- Calories: 85
- Carbohydrate Content: 11 g
- Fat Content: 1 g
- Protein Content: 1 g
- Sodium Content: 139 mg
- Sugar Content: 2 g