Creamy ashwagandha and reishi latte with almond milk, cinnamon, and maple for a soothing, wellness-focused drink.
# Ingredient List:
→ Latte Base
01 - 2 cups unsweetened almond milk (or other neutral plant milk)
02 - 1 teaspoon ashwagandha powder
03 - 1 teaspoon reishi mushroom powder
04 - 1 tablespoon pure 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 dusting
# How-To Steps:
01 - In a small saucepan, add 2 cups unsweetened almond milk, 1 teaspoon ashwagandha powder, 1 teaspoon reishi mushroom powder, 1 tablespoon maple syrup, 1/2 teaspoon ground cinnamon, 1/2 teaspoon vanilla extract and a pinch of ground black pepper if using. Whisk to begin integrating the powders into the liquid.
02 - Continue whisking over room temperature for 20–30 seconds to minimize clumping and achieve an even suspension of the adaptogen powders.
03 - Place the saucepan over medium-low heat and warm the mixture, stirring frequently, until it is hot and steaming but not boiling, approximately 4–5 minutes. Maintain gentle movement to prevent scorching.
04 - Remove from heat and froth the hot mixture with a handheld frother or transfer briefly to a blender and pulse once or twice until creamy and slightly aerated.
05 - Divide the latte between two mugs, finish with a light dusting of cinnamon or cacao powder if desired, and serve immediately while warm.
