An uplifting yet calming way to cool off during the summer heat. This sweet vegan coffee blend features the benefits of adaptogenic herbs; Reishi mushroom, with cold brew coffee, a hint of cinnamon and chilled almond milk. This recipe makes extra coffee which can be covered and stored in the fridge for later use.
You don’t see me mention coffee too often on here; I am a tea lover through and through, and when I have the choice it’s always green, black, white or tisane and plenty of hot water or ice. Coffee is appealing, however, I have to be in the right mood for it; a mood usually prompted by social settings, weather or work environment. The aroma of coffee in the morning is lovely and I’m definitely not immune to it’s lure on occasion. When I give in to its siren song, I always add Reishi mushroom extract and cinnamon because…Reishi and cinnamon are pretty magical in my humble opinion. You’ve likely heard of mushroom coffee blends, so this recipe may not come as anything intriguing or novel. Nevertheless, this recipe is so good for summertime when chilled blends are on repeat.
Cold brew coffee differs from the traditional hot water steep; it tends to be lower in acidity which yields a brew with a subtle sweetness. The caffeine level of cold versus traditional brew is somewhat debatable. Because caffeine is water soluble, I share the opinion that cold brew coffee contains more caffeine simply because the steeping time is so lengthy…12-14 hours lengthy. Cold brewing is a slower and, in my opinion, better process which yields a final brew with rich flavour that doesn’t degrade over time; it lasts several days in the fridge and tastes just as good as the first. I prefer the flavour profile of the cold brew as well as it’s paradoxical teachings in the art of modern living: patience is required before you down your dopamine hit and scurry off to complete the day.
A few posts back, I shared a few thoughts on one of my favourite adaptogens; Reishi mushroom. You can check out that post here. But, to give you a bit of background, the term adaptogen is given to any natural substance considered to exert a balancing effect upon the body and aid our ability to adapt to stress. Reishi mushroom (Ganoderma lucidum) has become quite popular over the years, although it has been used in traditional Eastern medicines for centuries. It has been scientifically tested in several countries for it’s anti-inflammatory, anti-tumor, stress reducing, liver protecting and immune boosting properties; just a few of the reasons why Reishi has been my favourite adaptogen for so many years. I particularly love combining its grounding and stress-reducing benefits with a stimulating cold brew coffee when the weather hits all time highs.
I have been a long time fan of Hyperion Herbs for their quality, potent and lab tested tonic herbs. The founder, Brandon Gilbert, is a wealth of information and equanimous passion on the subject of various Chinese tonic herbs; his knowledge and wisdom were a lighthouse during some dark times in my life. Needless to say, I feel much gratitude for his work and for what he shares through Hyperion Herbs (thank you, Brandon). Naturally, I was very happy to hear Hyperion Herbs wanted to sponsor this post. Definitely check them out if your interested in pure, high-potency and full-spectrum herbal tonics and supplements. I use Hyperion Organic Duanwood Reishi almost every day in various ways; I love it in this recipe during the heat of summer.
One last note I’ll throw out there: do exercise mindfulness when you’re trying a new food or herbal supplement for the first time; we’re all different and sometimes respond differently to new ingredients. Use discernment for yourself, start slow and talk to your trusted health professional in advance, if need be.
I hope you enjoy all the adventures and warmth summer brings. We’re headed out to the Canadian Rockies this week for some breathtaking views; watch my Instagram stories for various highlights during our trip. It’ll be a long drive, so maybe I’ll have a few cold brew Reishi coffees along the way.
This post was sponsored by Hyperion Herbs but all thoughts and opinions are my very own. This post also contains affiliate links which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you so much for supporting brands I love that help make The Simple Green possible 🙂
ADAPTOGENIC COLD BREW CINNAMON COFFEE
An uplifting yet calming way to cool off during the summer heat. This sweet blend features the benefits of my favourite adaptogen, Reishi mushroom, with cold brew coffee, a hint of cinnamon and chilled almond milk. This recipe makes extra coffee which can be covered and stored in the fridge for later use. Measurements can be adjusted to suit your taste and mug size.
| brew time 12-14 hours |
| serves 1 |
For the cold brew cinnamon coffee:
- 1 cup coarsely ground fair-trade coffee
- 1 rounded tsp ground cinnamon
- 4 cups filtered water
For the final blend:
- 1 cup cold brewed cinnamon coffee
- 1/4-1/2 tsp organic reishi mushroom extract
- 1/2-3/4 cup chilled almond milk (or non-dairy milk of choice)
- 1 tbsp agave nectar or maple syrup or a pinch of pure stevia extract
- several ice cubes
1. Cold Brew the Cinnamon Coffee: In a large french press, or 1 quart jar with a lid, place the coarsely ground coffee, cinnamon and filtered water. Stir gently to ensure all the grounds are saturated. Cover and let sit for 12 -14 hours to steep. Once the steeping time has elapsed, filter the coffee: if using a french press, simply use the filter plunger. Alternatively, filter the steeped grounds through a fine mesh sieve, several layers of cheesecloth, or a double lined paper coffee filter (my preferred method). If your filtered brew is cloudy, filter once more (see notes below). The cold brewed coffee will last several days covered in the fridge with no degradation in flavour.
2. Make the blend: to your favourite mug, add 1 cup of cold brewed cinnamon coffee, reishi powder and sweetener of choice. Mix until the sweetener and reishi powder are dissolved. Add ice and pour in the chilled almond milk.
Notes | If your brew is cloudy after a second filtration, it may be that your coffee grounds are too fine. It’s not a problem; practice makes perfect. As Reishi mushroom is a very dynamic adaptogen, start with 1/4 tsp and work your way up if need be; start slow when trying any new ingredient. I have been consuming Reishi for many years and use approx 1/2 tsp in most recipes made for myself.