Adaptogens Latte Ashwagandha Reishi (Print View)

Soothing ashwagandha and reishi latte with plant milk, cinnamon and maple for a calming, nourishing drink.

# Components:

→ Latte Base

01 - 2 cups unsweetened almond milk (or other plant-based milk)
02 - 1 teaspoon ashwagandha powder
03 - 1 teaspoon reishi mushroom powder
04 - 1 tablespoon maple syrup (adjust to taste)
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon vanilla extract
07 - Pinch ground black pepper (optional; enhances absorption)

→ Topping (optional)

08 - Pinch ground cinnamon or cacao powder for sprinkling

# Directions:

01 - Add the almond milk, ashwagandha, reishi powder, maple syrup, cinnamon, vanilla and black pepper (if using) to a small saucepan and whisk until evenly blended.
02 - Whisk continuously to dissolve any clumps and create a smooth mixture before heating.
03 - Warm the mixture over medium-low heat, stirring frequently, until hot but not boiling, about 4 to 5 minutes.
04 - Remove from heat and froth with a handheld frother or transfer briefly to a blender to achieve a creamy foam.
05 - Divide the latte between two mugs and finish with a light dusting of cinnamon or cacao powder if desired; serve immediately.
06 - Allow the warmed mixture to cool, then pour over ice and serve chilled.

# Expert Advice:

01 -
  • This latte is my not-so-secret trick when I want to wind down but still feel comforted and alert.
  • Once I discovered the way reishi adds an earthy richness, I kept coming back for its subtle, grounding effect.
02 -
  • Once, I let the mixture boil and the plant milk separated, so now I stay right by the stove.
  • Learning to fully dissolve the powders made the drinks smooth instead of gritty.
03 -
  • The frothier you make it, the more it feels like a café treat—don’t skip this step.
  • Even a pinch of salt lifts all the flavors if things taste flat—add just a grain or two while heating.
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