As a big half & half in my coffee kind of gal, I’ve never really found a plant-based milk that does the job for me. I don’t have an issue with dairy, so it’s not a problem, but I came up with this recipe when I was looking to add more fiber and fat to my coffee. I wanted to be able to enjoy a cup before my breakfast without getting all wired and jittery. So I’ve started making this blender concoction and I’m a little bit obsessed with it.
Reishi is a functional mushroom that’s also an adaptogen, meaning that it adapts to what your individual body needs in the way that it responds to stress. What I like about reishi is that it has a calming quality, which may seem counter-intuitive to your coffee, but I think it creates a peaceful energy that I really appreciate throughout the day.
Reishi is also called the “Queen Healer” mushroom, and I just love the idea of a mushroom being a KWEEN.
Reishi Coconut Plant-Based Coffee Creamer
What’s in it:
- 2 tablespoons raw cashews*
- 1 tablespoon coconut butter
- 1 medjool date*, pit removed
- 1/2 teaspoon reishi mushroom powder
- 7 ounces warm water
- Brewed coffee, to serve
What to do:
In a high speed blender*, combine cashews, coconut butter, date, reishi, and water and process on high until completely smooth. Pour a large mug a little more than half-way with hot coffee and top with your coconut reishi creamer.
*If your blender isn’t super high speed, you can soak your cashews and date in warm water for 1 hour to overnight (drain before blending) for a smoother, creamier drink.