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Overhead shot of a reishi mocha smoothie in a tall glass, topped with cacao dust and a banana slice on a wood board.

Creamy Reishi Mocha Smoothie with Cold Brew Coffee

A cold-blended mocha smoothie with reishi mushroom powder, cold brew coffee, banana, and cacao, ready in 5 minutes with no cooking.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Beverage
Cuisine: Healthy Smoothie
Calories: 829
Ingredients Method Notes

Ingredients
  

  • 1 cup cold brew coffee, cooled / 240 ml
  • 1 cup unsweetened almond milk / 240 ml
  • 1 frozen banana, sliced medium
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp reishi mushroom powder dual-extract, made for drinks
  • 1 tbsp almond butter
  • 1 tbsp maple syrup optional, to taste
  • 1/4 tsp cinnamon
  • 1/2 cup ice cubes / 60 g

Method
 

  1. Slice the frozen banana into chunks if it isn't already sliced, so it blends smoothly without straining the blender.
  2. Pour the cooled cold brew coffee and almond milk into the blender jar first, this keeps everything moving under the blades.
  3. Add the banana chunks, cocoa powder, reishi mushroom powder, almond butter, maple syrup, and cinnamon.
  4. Drop in the ice cubes.
  5. Blend on high for 45 to 60 seconds until smooth and no banana chunks remain, stopping once to scrape down the sides if needed.
  6. Taste and adjust: add more maple syrup if it's too bitter, or a splash of almond milk if it's too thick.
  7. 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.