Coffee as an act of self love. And shrooms...
I love coffee. Love it. Its not just the taste , or the physical effect it has but also the ritual and routine it brings to the morning. It’s the treat to get out of bed, the excuse to all the animals, all the little people and all the big people that I can be an uncommunicable zombie for just a few more minutes before I have to jump into action. I enjoy how everyone respects to leave me be (mostly) until I can sit down and have that first blessed sip. Its my own defiant act of self love, self care and deep nourishment. However , sometimes …and more and more often as I get older the beloved coffee don't love me. When I’m feeling particularly sensitive, have hormonal things goin’ on or have had a particularly heady previous day of thinking, finances, research or computer work it can leave me feeling jittery, strung out and not completely in control of the goings on in my brain. I find though, that the tonic like qualities of Reishi can lessen these jitters and bring them away from my head and into my body leading to a much much much more constructive brew.
And so this little gem, that started out as an ‘oh fuck we have no almond milk’ kinda scenario has become part of the beautiful chaos of our morning ritual and it is one that I think, will stay.
Reishi + Coffee Bullet Proof Latte
This tonic like pick me up is great for those foggy mornings when I’ve run out of milk and feel like something sweet, frothy and nourishing knowing that a straight up black just wont cut it. Boosted with immune and nervous system supporting Reishi mushroom, this is on a whole different level to your standard milk and two. I find with the mineral rich dates, the creaminess of the coconut oil and the thickness the blended nuts bring, this coffee has enough substance that I can keep up with the busy morning routine until there is time for a proper breakfast. This recipe calls for soaked cashews but lets face it, remembering to soak 2 tbsp of nuts before bed is highly unlikely (especially if you cant remember that you’ve run out of milk). Luckily it seems to work fine grabbing a handful of unsoaked, raw nuts (i use any nuts I have on hand) and a high speed blender. - give it a go!
400ml strong hot coffee (I use stove top espresso)
1/2-1tsp Reishi mushroom powder (start with less, build to more)
2 Tbsp cashew nuts (soaked 3-8 hours)
1-2 fresh dates, pitted
2-3 tsp virgin coconut oil
few drops of vanilla extract (optional)
While your coffee is brewing place all ingredients in a heat tolerant blender. As soon as coffee is brewed place in blender, pop the lid on and blend for about a minute until its thick, creamy and frothy.
If you have run out of milk AND cashews or do not have a high speed blender, substitute with a heaped tablespoon of tahini, almond, or cashew butter. If that sounds way too weird for you, leave the nuts out completely, you’ll still get a creamy frothy bevvie with the coconut oil only.
If your blender can not take the heat blend all ingredients except the coffee separately until completely smooth. Pour freshly brewed coffee into your cup and add the milky mushroom mix on top.
ALSO! we are on the look out for beautiful pottery mugs, cups and drinking vessels for our shop - if you or anyone else you know can help please get in touch :)
AND! Keep an eye out for a new product coming soon from the BK Kitchen to make this new morning ritual even easier.
Penelope (BDes(hons), BCA, ND, Dip. Med Herb) is a trained chef, medical herbalist, naturopath and holistic nutritionist and has recently completed her design thesis which focused primarily on methods of incorporating plants, medicine and feelings of joy into culinary products and experiences.