This frozen coffee latte is naturally sweetened with only banana, spiced with cinnamon and amped up with both maca and reishi powder. It has the consistency of a coffee shop frappe, but you could use a frozen banana for an even thicker, ice cream-like texture. You can make it more of a mocha by adding cocoa powder to taste. Make sure you use a cold brew coffee concentrate or the coffee flavor will be weak. To sub out coffee, use a very strong brew of herbal coffee.
Frozen Adaptogenic Coffee Latte with Reishi and Maca
Ingredients
- 1/2 cup cold brew concentrate
- 1 banana, peeled
- 1/2 cup ice
- 1 Tbsp cashew butter
- 1 1/4 cups water or unsweetened plant milk
- 1 tsp reishi mushroom powder
- 1/2 tsp maca powder
- Cinnamon, to taste, plus more for serving
Nutrition
Per serving:
- calories276
- protein11g
- fat14g
- carbs35g
- sugar15g
- fiber4g
- sodium99mg
Directions
01
In high-speed blender, combine all ingredients: cold brew concentrate, banana, ice, cashew butter, water or plant milk, reishi mushroom powder, maca powder and cinnamon.
02
Blend until smooth and frothy. Serve topped with additional cinnamon. Enjoy!
Renee Byrd
Renee Byrd is a blogger, photographer and recipe developer based in Virginia. She’s also a professional yoga teacher, mindfulness educator and wellness expert. @willfrolicforfood
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