natural gourmet
By Lisa Turner
make it with mushrooms Boost your energy, brain, hormones, and immune system with this magical mushroom recipe.
T
his power-packed latte is a better-for-you alternative to coffee shop frozen drinks. If your blender’s not super-powerful, use 1 cup crushed ice instead of the ice cubes. For extra indulgence, add 2 Tbs. of cacao nibs before blending, or top with vegan or regular whipped cream. Tone it down with decaffeinated espresso, or turn it into breakfast with a scoop of vanilla protein powder.
Maitake Vanilla-Almond Frozen Latte Serves 2
2. Transfer to two serving glasses, top with chocolate sauce if using, and serve immediately.
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PHOTOGRAPHY: PORNCHAI MITTONGTARE
1. Combine almond milk, espresso, mushroom powder, agave or sugar, and vanilla extract in blender. Pulse to mix. Add ice, and purée on high until mixture is smooth and creamy.
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1½ cups vanilla almond milk 2 shots espresso, cooled, or 3–4 tsp. instant espresso powder 20 drops liquid maitake extract, or 1 Tbs. maitake or other mushroom powder 1 Tbs. agave or coconut sugar, or to taste 1 tsp. vanilla extract 2 cups ice cubes Chocolate sauce (optional)
PER SERVING: 85 cal; 1g prot; 1g fat; 139mg sod; 11g carbs; 2g sugar
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February 2021
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