I share one of my favorite cozy indulgences—a vegan mushroom latte that comes together in just five minutes. Packed with immune-boosting functional mushrooms, comforting spices, and velvety plant milk, this latte is a simple yet nourishing treat I love sipping any time of day.

Why You’ll Love This Recipe

I adore how this latte balances a comforting coffee experience with subtle umami from mushroom powder. It feels like self-care in a mug—immune-supporting benefits, gentle sweetness, and a creamy froth—all without complicated steps or hard-to-find ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Mushroom powder
Espresso (one or two servings) or strong coffee
Plant-based milk (I use a coconut-almond blend)
Maple syrup (or sweetener of choice)
Vanilla extract
Cinnamon, for sprinkling (optional)

Directions

I heat the plant-based milk over medium heat in a small saucepan until it’s steaming but not boiling. Then I remove it from the heat.
I whisk in the espresso (or coffee), mushroom powder, maple syrup, and vanilla extract until everything is well combined.
I froth the mixture using an electric frother or a whisk to create a lovely foam.
Finally, I pour it into a mug and sprinkle a pinch of cinnamon on top if I’m feeling fancy.

Servings And Timing

Servings: 1
Prep time: about 5 minutes
Cook time: about 5 minutes

Variations

I often play around with this recipe. Here are some of my favorite tweaks:

Nutty twist: I stir in a tablespoon of almond or peanut butter.
Deluxe richness: I blend in coconut oil, MCT oil, cashew cream, or coconut milk powder for extra creaminess.
Mocha style: I add a tablespoon or two of cacao powder or chocolate syrup.
Caffeine-free version: I swap espresso for decaf, coffee, or herbal tea—or simply boost a warm mushroom-only base.
Iced option: I pour it over ice with cold milk for a chilled treat.
Spiced: I sometimes add nutmeg or cardamom for a fragrant twist.

Storage/Reheating

I’ve found this latte is best enjoyed fresh, as the foam doesn’t hold well once stored. If I do need to keep some, I refrigerate it and reheat gently on the stovetop—then whisk it well to revive a bit of texture.

FAQs

1. What Is A Mushroom Latte?

I describe it as a warm, creamy beverage made with plant-based milk, coffee (often espresso), and mushroom powder—creating a smooth latte with a subtle earthy twist.

2. Does It Taste Like Mushrooms?

I find the mushroom powder adds a faint earthiness, but the espresso, milk, and sweetener mask it well, making the latte pleasantly mellow.

3. What Types Of Mushroom Powder Can I Use?

I use a functional mushroom blend (like reishi, lion’s mane, turkey tail), depending on what I have on hand. Any high-quality, food-grade powder works great.

4. Can I Substitute Espresso?

Absolutely—I’ll switch in a shot of strong coffee or even black tea if I want less caffeine.

5. What Milk Alternatives Work Best?

I usually go for a coconut-almond blend, but I’ve also tried soy, cashew, or hemp milk—it all depends on the creaminess and flavor I want.

Conclusion

I can’t help but feel a little special every time I make this mushroom latte. It’s quick, comforting, and feels nourishing in a way a regular latte can’t match. Plus, customizing it is part of the fun—I can make it richer, spice it up, switch to caffeinated or caffeine-free, or enjoy it hot or iced. I hope this becomes a cozy staple in your own kitchen routine!