Chestnut mushroom maple latte

What you’ll need

• 2 oz cultivated chestnut mushrooms, thinly sliced
• 1 1/4 cups water
• 2 espresso shots
• 1 cup milk or oat milk
• 2–3 tsp maple syrup
• A pinch of cinnamon

Allergen notes: Milk if dairy milk is used. Check oat milk labels. Espresso contains caffeine. The mushroom is not the tree nut chestnut.

Let’s make it

1. Toast the mushrooms in a dry saucepan over medium heat for 4–5 minutes, stirring, until fragrant. Add the water, bring to a boil, and simmer for 20 minutes until the mushrooms are fully cooked.
2. Strain through a fine sieve. Measure 1/2 cup of the light infusion, adding a little water if needed; divide between two mugs.
3. Add an espresso shot and maple syrup to each mug. Warm and froth the milk, pour over the infusion, and finish with cinnamon. Adjust sweetness to taste.

Use trusted cultivated mushrooms and cook thoroughly. These are culinary recipes, not health treatments. Never use foraged mushrooms.