How to make a mushroom latte at home: hot, iced, ratios and milks
A mushroom latte is a mushroom coffee or mushroom matcha made with milk instead of water, and it is the way most of our regulars end up drinking both blends. It takes about two minutes, no machine, and the only technique that matters is dissolving the powder before the milk goes in. Here are the ratios we use for hot and iced, with notes on which milks work and which fight the blend.
The one step that matters
Dissolve the scoop in a small splash of hot water first. Two tablespoons is enough. Stir until it is a smooth paste with no dry powder at the edges, then build the drink on top. Both Mello Mushroom Coffee and Mushroom Matcha are fully soluble, but soluble in hot water is not the same as soluble in cold milk straight from the fridge. Skip the paste step and you get sediment at the bottom of the glass. Do it and everything else is forgiving.
Hot mushroom coffee latte
One level scoop (6g) into a mug. Two tablespoons of hot water just off the boil, stir to a paste. Then 180ml to 200ml of hot milk, steamed if you have a wand, warmed in a saucepan or the microwave if you do not. Stir once. The coconut milk and MCT oil already in the coffee blend give it more body than a black instant, so it does not need a lot of milk to feel like a latte; 150ml makes a stronger cup, 220ml a milder one. No sugar needed for most people; the blend has none and the roast is medium rather than bitter.
Iced mushroom coffee latte
One scoop, two tablespoons of hot water, stir to a paste. Fill a tall glass with ice. Pour the paste over, then 200ml of cold milk, stir. Oat milk is the one we reach for here; it is the closest match to the coffee's own body. If you want it sweeter, a teaspoon of honey or maple dissolved in the hot water at the paste stage, not stirred into the cold glass where it will sink.
Hot mushroom matcha latte
One scoop of matcha into a mug. Two tablespoons of warm water, about 80 degrees, not boiling, which is kettle water left to sit for two minutes. Stir to a smooth paste. Then 180ml of hot milk. Matcha is more sensitive to milk choice than the coffee: full cream dairy and oat both carry it well, soy is fine, almond and rice tend to make it thin. The pink salt in the blend rounds the grassy edge so it needs less sweetener than a cafe matcha; try it plain first.
Iced mushroom matcha latte
Paste as above with warm water. Ice in a tall glass, paste over the ice, 200ml of cold milk, stir. This is the drink we point people to for afternoons: about 48mg of caffeine, the L theanine from the leaf, and cold enough to drink fast on a hot day. Our iced recipes article has four more variations, including a sparkling matcha lemonade with no milk at all.
Which milk
Oat: best all rounder for both blends, creamy without covering the flavour. Full cream dairy: excellent with the matcha, a little rich with the coffee for some people. Soy: neutral, works with both. Almond: thin, and can split when hot; fine iced. Coconut milk from a carton: good with the coffee (it already has some), too much with the matcha. Skim: works but the drink feels watery; go stronger on the scoop.
Ratios in one place
Strong: 1 scoop to 150ml milk. Standard: 1 scoop to 200ml milk. Mild: 1 scoop to 250ml milk. Always 2 tablespoons of hot or warm water first. Never more than one scoop per cup; two scoops is about 96mg of caffeine and starts to taste like a mushroom rather than a coffee.
Making a batch
Dissolve four scoops in 100ml of warm water, stir to a smooth concentrate, keep it in a sealed jar in the fridge for up to three days. Each morning pour a quarter over ice or into hot milk. Shake the jar before pouring because the powder settles overnight. This is how people who make one every day get it down to thirty seconds.
Caffeine, so you can plan the day
Each latte carries about 48mg of caffeine from one scoop, about half a cafe double shot, and the same for either blend. The milk changes the taste and the body, not the caffeine. Our caffeine guide has the comparison against flat whites, instant and tea if you want to place it.
Who should sit it out
Anyone with a mushroom allergy should avoid both blends. The coffee blend contains coconut milk and MCT oil, so anyone with a coconut allergy should choose the matcha or skip both. Anyone pregnant, breastfeeding, on medication or managing a medical condition should check with a GP or pharmacist before adding a mushroom extract to their routine. The six mushrooms in the blend, Cordyceps, Reishi, King Trumpet, Shiitake, Turkey Tail and Lion's Mane, are listed on the pack as one blend, and what the research does and does not show about them is on our research pages.
The short version
Paste first, milk second. One scoop, two tablespoons of hot water, 200ml of milk, hot or over ice. Oat milk if you are unsure. Both pouches are 30 serves, ship free Australia wide and carry a 30 day money back guarantee, so the first latte is a low risk experiment.