A creamy, earthy, and softly spiced mushroom latte designed for a metabolic boost. This adaptogenic brew features collagen and ashwagandha to support satiety and steady energy without the jittery crash.
Set a small saucepan over medium heat and add the hot water, steamed almond milk, coconut oil, and cinnamon.
Warm the mixture to a gentle simmer, whisking lightly until the coconut oil is fully melted and the surface turns glossy.
Blend and froth
Pour the hot, spiced mixture into a heat-safe high-speed blender, then add the collagen powder and ashwagandha.
Blend on high for 20-30 seconds until the drink turns lighter in color and a thick, creamy foam blooms across the top.
Pour into a pre-warmed mug and dust the top with extra cinnamon if desired. Serve immediately while hot.
Notes
Safety Tip: Keep your water between 185-200°F (85-93°C) because boiling heat can be rough on delicate adaptogenic compounds and beta-glucans.Storage Tip: This drink is best enjoyed immediately after blending. Avoid storing it as the foam will collapse and the powders will settle into a gritty sediment.Pro Tip: For faster cleanup on busy mornings, use a hand-held frother instead of a blender to mix and foam the ingredients directly in your mug.Nutrition information is estimated based on common ingredients and serving sizes and may vary.