Ingredients
Units
Scale
- 6 oz filtered water
- 4 oz non dairy milk (I used oat milk for the sake of froth)
- 1 serving Four Sigmatic Mushroom Coffee Mix with Lions Mane & Chaga (If you don’t want to use this or don’t have it on hand, feel free to modify with your favorite instant coffee)
- 1 tbsp cacao powder
- 1 tsp cacao butter (optional, but gives a lovely frothiness to the latte and tastes great)
- 1 tbsp peppermint simple syrup (you can optionally use peppermint extract, just make sure to cut the amount way down and taste it)
Instructions
- Combine hot water with Mushroom Coffee Mix, Cacao powder, Cacao butter, and mint simple syrup/peppermint extract in either a high-speed blender or a container that you can shake vigorously. I used the thermos from Four Sigmatic for shaking/blending and it didn’t spill a drop. Super impressed.
- Meanwhile, heat non-dairy milk in a sauce-pan (or in my, case camping stove) and froth with a battery operated frother or matcha whisk.
- Pour the Mushroom Coffee and Peppermint mix into a mug, followed by the frothed milk. Top with optional fresh mint.
Notes
*for peppermint simple syrup:
1 1/5 cups water
1 1/5 cups stevia or coconut sugar
1 bunch fresh mint leaves
1. Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint and steep for 10-15 minutes (heat off or on low) until the syrup has a good flavor to it. This makes way more than you need for one mocha, so stick it in the frig and save it for about 1 month for all of the peppermint goodness this season.
