Recipe: How to Make an Espresso Without Using Coffee

Ok Stop. Meditate and listen! (my little play on words will only have relevance if you know the Vanilla Ice song from the 80’s!) but the focus on slowing things down, meditating and listening should resonate with us all because, at some point, we all need to just slow things down a little.

And when slowness is required – coffee just doesn’t cut the mustard for me. It’s not involved in the game. If you are like me (jury still is out whether coffee is good for me or bad for me. I have read so much of what gurus on either side of the argument have to say (YES – if it’s organic & freshly roasted NO – it’s a toxin and so on) and if the consumption of coffee sends you in to an energetic frenzy like me (I cannot drive properly after some seriously good corrrrrffeeee, mind you, I am the same with lots of superfoods and cacao) then playing with plant based superfoods just might be a beautiful answer to your need for ‘an espresso shot’ or a long warming latte.

I will admit that I do love a good coffee and will indulge, especially in the winter time, when I feel I need a good grounding, a boost of energy and an indulgence of coffee taste. I will always, however, blend my coffees with tree mushroom superfoods, nut milks and all the goodness from beautiful plant based foods.

At my events I make lots of varieties of lattes and superfood coffee alternatives – at my Yoga & Raw Food Summer Retreat we spend a whole afternoon creating lattes together and exploring some amazing flavours! We work with different nut and seed milks and explore how they work and taste with different superfoods and a variety of sweeteners. There is a WHOLE WORLD out there of raw pleasure to be explored.

I do enjoy the thrill of sharing these tonic drinks with others. And here’s one just for you! When you really want an espresso but don’t want a coffee – this one just might do the trick! And the secret? Like any coffee – make it work for you and play with the recipe.

Ingredients

  • 1 tbsp Reishi mushroom powder
  • 1 tbsp Chaga mushroom powder
  • 1 tbsp Cacao powder
  • 1 tbsp Maca powder
  • 1 tsp Xylitol
  • Plant based milk of your choice – try almond mylk

Method

You will notice that in the ingredients there are no ‘measurements’ for making just one cup – that’s because I usually make a batch of powders and store in a jar and dip in to this regularly. So – to create your own blend you may wish to vary the ingredients. For my latest blend I used the above in equal measures (except for the xylitol) – so try a tablespoon of each (except the xylitol use just a flat teaspoon as you don’t want things too sweet). Shake the blend up in a small glass jar.

I usually also grind the xylitol down in my personal blender so it’s not grainy and it’s easier to blend in with the powder.

Put one heaped teaspoon of your powder blend in the bottom of a glass or mug. Pour over with enough boiled water (not boiling but boiled and slightly rested) to cover the blend and stir with a teaspoon to create a paste and get rid of any powdery bits or lumps. Once a thick paste is reached, gently add a little more hot water to create your espresso. You can drink this just as it is for a delicious espresso alternative or top up with a little plant based mylk for some kind of macchiato or coffee brew.

Either way it’s totally delicious. You can play with all my hot blends and make all variations of coffee alternatives! Try my Macaccino recipe or my Chili Chocaccino!

The benefits of these tonics and mushrooms are beautifully healing, grounding and especially useful during winter time.

Keeping it juicy & raw

 

 

 

 

 

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