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A reishi mocha smoothie is a cold-blended drink that combines reishi mushroom powder, cacao, and cold brew coffee with banana and almond milk for a creamy, earthy pick-me-up.
I started making this on mornings when regular coffee left me jittery by 10 am. Reishi powder has an earthy, faintly bitter edge that cacao and banana smooth right out.
It’s cold. Chocolatey. A little bitter in a good way. The banana keeps it thick without needing yogurt or ice cream.
This one blends in under 5 minutes, no cooking involved, much like this avocado kale lime smoothie. It’s the kind of thing you make once and keep making because it actually works into a weekday morning.
Why You’ll Love This Recipe
- Blends in under 5 minutes with no cooking at all
- Tastes like a mocha milkshake, not medicine
- Keeps you full thanks to banana and almond butter
- Easy to make dairy free or adjust the sweetener
Ingredient Notes
- reishi mushroom powder: Look for a dual-extract reishi powder made for drinks, it dissolves smoother and tastes less chalky than raw ground reishi.
- cold brew coffee: Sub in strong brewed coffee that’s fully cooled, hot coffee will melt the frozen banana and thin the smoothie.
- frozen banana: Freeze ripe banana slices ahead of time, this is what gives the smoothie its milkshake-like thickness without ice cream.
- unsweetened cocoa powder: Regular unsweetened cocoa works fine here, dutch-process gives a slightly darker, less acidic flavor if you have it.
- almond milk: Swap in oat milk or regular dairy milk if that’s what you have, oat milk makes it a touch sweeter.
- almond butter: Adds fat and body so the smoothie holds up longer without separating, peanut butter or tahini work as subs.
- maple syrup: Start with 1 tablespoon and taste, reishi and cocoa both bring bitterness that benefits from a little sweetness.
Creamy Reishi Mocha Smoothie with Cold Brew Coffee
Ingredients
Method
- Slice the frozen banana into chunks if it isn’t already sliced, so it blends smoothly without straining the blender.
- Pour the cooled cold brew coffee and almond milk into the blender jar first, this keeps everything moving under the blades.
- Add the banana chunks, cocoa powder, reishi mushroom powder, almond butter, maple syrup, and cinnamon.
- Drop in the ice cubes.
- Blend on high for 45 to 60 seconds until smooth and no banana chunks remain, stopping once to scrape down the sides if needed.
- Taste and adjust: add more maple syrup if it’s too bitter, or a splash of almond milk if it’s too thick.
- Pour into two glasses and serve right away.
Notes
- Use a dual-extract reishi powder made for drinks, raw ground reishi tastes chalky.
- Blend liquids before powders to avoid clumps of cocoa or reishi at the bottom.
- Freeze banana slices at least 2 hours ahead for the thickest texture.
- Skip the coffee and add extra almond milk for a caffeine-free version.
Tips for Success
- Freeze overripe banana slices ahead of time so the smoothie turns out thick without diluting with extra ice.
- Start with 1 teaspoon of reishi powder and taste before adding more, it turns bitter fast if you overdo it.
- Use fully cooled cold brew or coffee, warm coffee melts the frozen banana and thins the smoothie.
- Blend the liquids first, then the powders, to keep reishi powder from clumping at the bottom of the jar.
- Swap almond milk for oat milk if you want a slightly sweeter, creamier base, similar to the oat milk swap in this pumpkin spice protein smoothie.
Variations
- Make it a protein smoothie by blending in a scoop of unsweetened protein powder along with the cocoa.
- Turn it into a frozen treat by pouring the blended mixture into popsicle molds and freezing for 4 hours.
- Skip the coffee for an evening version and use extra almond milk plus a pinch of cinnamon instead.
Storage and Reheating
A reishi mocha smoothie is best blended right before drinking, the banana and ice separate and the texture turns watery and grainy after a few hours in the fridge.
If you want a head start, portion the banana, cocoa powder, and reishi powder into small freezer bags the night before. In the morning, just add the cold brew and almond milk and blend fresh.
Leftover smoothie keeps in a sealed jar in the fridge for up to 24 hours, but expect it to separate. Give it a hard shake or a quick re-blend before drinking, don’t try to reheat it.
Serving Suggestions
Pour this into a tall glass over a few extra ice cubes if you like it colder, first thing in the morning works well since it doubles as breakfast and coffee in one.
Pair it with a slice of whole grain toast with almond butter, or a small bowl of oats on the side if you need something more filling.
For an afternoon version, serve it in a smaller glass as a snack alongside a few walnuts or these espresso cacao energy balls.
FAQ
Why does my reishi mocha smoothie taste bitter?
Too much reishi powder or unsweetened cocoa is the usual cause. Start with 1 teaspoon of reishi powder and 1 tablespoon of cocoa, then taste before adding more. A splash of maple syrup or an extra banana chunk balances the bitterness without making the drink overly sweet.
Can I use instant coffee instead of cold brew in this smoothie?
Yes, dissolve 1 teaspoon of instant coffee in 2 tablespoons of hot water, then cool it completely before adding it to the blender. Warm coffee melts the frozen banana and leaves the smoothie thin instead of thick. Regular brewed coffee, cooled, works the same way.
Can I freeze this reishi mocha smoothie to save for later?
Freezing the finished, blended smoothie isn’t a good idea, it separates and turns grainy once thawed. Instead, portion the banana, cocoa powder, and reishi powder into a freezer bag the night before, then add the cold brew and almond milk and blend fresh in the morning.
What goes well with a reishi mocha smoothie for breakfast?
Whole grain toast with almond butter or a small bowl of oats rounds this smoothie into a full breakfast. If you’re drinking it as a mid-morning snack, a few walnuts or a square of dark chocolate on the side keeps the mocha flavor going without adding much sugar.
Is this reishi mocha smoothie dairy free?
Yes, as written it’s dairy free since it uses almond milk and almond butter instead of dairy. Swap in oat milk or the coconut milk base from this matcha mango coconut smoothie if you want a different base, both keep it dairy free while changing the texture slightly.
What does reishi powder actually add to a mocha smoothie?
Reishi powder brings an earthy, faintly bitter flavor and is used as an adaptogen mushroom, not a caffeine source. The cold brew coffee here supplies the energy boost, while reishi and cacao work together for flavor and a calming, grounding note some people notice after drinking it.
