Renee Byrd
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!
