This 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 two tablespoons of cacao nibs before blending, or top with vegan or regular whipped cream. Rev it up with caffeinated espresso, or turn it into breakfast with a scoop of vanilla protein powder.
From: Cooking with Mushrooms.
1 1/2 cups vanilla almond milk
2 shots decaf espresso, cooled, or 3 to 4 tsp. instant espresso powder
1 Tbs. maiitake or other mushroom powder
1 Tbs. agave or coconut sugar, or to taste
1 tsp. vanilla extract
2 cups ice cubes
Chocolate sauce (optional)
- In a blender, combine almond milk, espresso, mushroom powder, agave or sugar, and vanilla extract. Pulse to mix. Add ice and puree on high until mixture is smooth and creamy.
- Transfer to two serving glasses, top with chocolate sauce if desired, and serve immediately.
- Calories: 85
- Carbohydrate Content: 11 g
- Fat Content: 1 g
- Protein Content: 1 g
- Sodium Content: 139 mg
- Sugar Content: 2 g