Fall Favorite: Choco Fungi Latte

Listen to the rain and get cozy with this warm, frothy beverage while you enjoy the wonders of Mushroom Season in the PNW!

This feels like a fancy beverage you’d savor at a bougie bakery, but your DIY version rivals that of any pro barista.

Make your own — this is enough for you and a pal:

• Warm 16 oz milk of your choice (the fattier the frothier — I like whole cow milk, but cashew, almond, or coconut are also great choices)

Pour warmed milk into your blender along with:

• 1 to 2 Tbs of raw cacao powder, depending on how strong you like your chocolatey-ness
• 1 to 2 Tbs maple syrup, depending on how sweet you like your sweets
• A combined 2 tsp of powdered medicinal mushrooms. What kind? There are many choices available from your favorite herb shop or natural foods store. Reishi, turkey tail, chaga, cordyceps, and shiitake are all excellent!
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• pinch of sea salt

Now is the MOST IMPORTANT PART: Put the lid on your blender! (I speak from experience here, this is critical)

Blend on your highest power until ultra frothy, pour in a gorgeous handmade ceramic mug, and enjoy!