Creamy Mushroom Matcha Latte – Better Than Takeout
Love the idea of a mushroom coffee but want something creamier? Try this creamy mushroom matcha latte! After making this many times, I discovered the trick to a perfect foam. Start with cold ingredients and use a French press for a creamy, coffee shop-like experience. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy French Onion Soup and Crispy Babybel Cheese Bites.
Why This Creamy Mushroom Matcha Latte – Better Than Takeout Is Pure Comfort
- Rich, earthy flavor with a hint of sweetness
- Creamy, coffee shop-like foam
- Better than takeout – save money and time
- Easy to make with simple ingredients
What You'll Need for Creamy Mushroom Matcha Latte – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup strong brewed matcha
- 1 cup reishi mushroom tea
- 2 cups unsweetened almond milk
- 2-3 tablespoons maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
- Dash of cinnamon (optional)
- Optional: Whipped cream
- Optional: Ground cinnamon
- Optional: Cocoa nibs
📝 Ingredient Notes
- Matcha: Use high-quality matcha powder for the best flavor.
- Reishi mushroom tea: Find this at health food stores or online.
🛒 Tools & Equipment I Recommend
- French press — Creates a perfect, creamy foam → See on Amazon
- High-quality matcha powder — Makes a rich, flavorful latte → See on Amazon
How to Make Creamy Mushroom Matcha Latte – Better Than Takeout
- Step 1: Brew matcha and reishi mushroom tea according to package instructions. Let them cool to room temperature.
- Step 2: In a blender, combine cold matcha, reishi tea, almond milk, maple syrup, vanilla extract, salt, and cinnamon (if using). Blend until well combined.
- Step 3: Pour the mixture into a French press. Pump the plunger up and down vigorously for about 15-20 seconds to create foam.
- Step 4: Slowly press the plunger down to separate the foam from the liquid. Pour the creamy mushroom matcha latte into mugs, dividing the foam evenly.
- Step 5: Add desired toppings and serve immediately. Enjoy your creamy mushroom matcha latte!
Cook's Tips for Perfect Creamy Mushroom Matcha Latte – Better Than Takeout
- Common mistake and fix: Using hot ingredients can make the foam separate. Always start with cold ingredients for a creamy latte.
- Tip: For a stronger flavor, use more matcha powder or add a shot of espresso to the mixture.
- Tip: To make this latte dairy-free, use unsweetened almond milk or your favorite plant-based milk alternative.
Storing & Reheating Creamy Mushroom Matcha Latte – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftover creamy mushroom matcha latte in an airtight container in the fridge for up to 3 days. Make-ahead tip: This recipe is best made fresh, but you can brew the matcha and reishi tea ahead of time.
Freezing Creamy Mushroom Matcha Latte – Better Than Takeout
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Gently reheat in the microwave, if desired.
Recipe Notes
- Chef tip: For a fun twist, try adding a spoonful of peanut butter or almond butter to the latte for a nutty, creamy flavor.
- Best substitution: Substitute the reishi mushroom tea with another earthy tea, such as rooibos or chai.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your foam isn't as creamy as you'd like, try using a milk frother or whisking the mixture by hand.
Want to level up this recipe?
High-quality reishi mushroom tea — Provides a rich, earthy flavor and potential health benefits → Check price on Amazon
Creamy Mushroom Matcha Latte – Better Than Takeout
Ingredients
Main Ingredients
- 1 cup strong brewed matcha
- 1 cup reishi mushroom tea
- 2 cups unsweetened almond milk
- 2-3 tablespoons maple syrup (adjust to taste)
- 1/2 teaspoon vanilla extract
Seasonings
- Pinch of sea salt
- Dash of cinnamon (optional)
Optional Toppings
- Whipped cream
- Ground cinnamon
- Cocoa nibs
Instructions
- Step 1: Brew matcha and reishi mushroom tea according to package instructions. Let them cool to room temperature.
- Step 2: In a blender, combine cold matcha, reishi tea, almond milk, maple syrup, vanilla extract, salt, and cinnamon (if using). Blend until well combined.
- Step 3: Pour the mixture into a French press. Pump the plunger up and down vigorously for about 15-20 seconds to create foam.
- Step 4: Slowly press the plunger down to separate the foam from the liquid. Pour the creamy mushroom matcha latte into mugs, dividing the foam evenly.
- Step 5: Add desired toppings and serve immediately. Enjoy your creamy mushroom matcha latte!
Notes
- Chef tip: For a fun twist, try adding a spoonful of peanut butter or almond butter to the latte for a nutty, creamy flavor.
- Best substitution: Substitute the reishi mushroom tea with another earthy tea, such as rooibos or chai.
- Make-ahead: See storage notes above.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If your foam isn't as creamy as you'd like, try using a milk frother or whisking the mixture by hand.
Storage
- Fridge: Store leftover creamy mushroom matcha latte in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Not applicable.
- Microwave reheat: Gently reheat in the microwave, if desired.
- Make ahead: This recipe is best made fresh, but you can brew the matcha and reishi tea ahead of time.
Nutrition Per Serving
- Calories: 180
- Protein: 3g
- Fat: 5g
- Carbs: 28g
- Fiber: 3g
- Sugar: 12g
- Sodium: 120mg
- Cholesterol: 0mg
- Sat. Fat: 0.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Mushroom Matcha Latte – Better Than Takeout FAQs
While you can brew the matcha and reishi tea ahead of time, the foam is best made fresh. Prepare the ingredients and store them in the fridge, then make the latte just before serving.
Using hot ingredients or over-blending can cause the latte to become watery. Always start with cold ingredients and be careful not to over-blend.
No, the air fryer is not suitable for making this latte. Use a French press or blender for the best results.
Try using another earthy tea, such as rooibos or chai, as a substitute for reishi mushroom tea.
Yes, this latte is perfect for fall! The earthy flavors and warm spices make it a cozy drink for chilly autumn days.
A Warm Final Note
I can’t wait for you to try Creamy Mushroom Matcha Latte – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
