Coffee enthusiasts and those curious about unique experiences alike are drawn to the world of magic mushroom coffee. Combining the rich, bold taste of coffee with the intriguing effects of Magic Mushroom, these recipes offer a new dimension to your regular morning ritual. If you are a tea person we got you covered as well. Check our article on amazing magic mushroom tea recipes.

Magic Mushroom Milk Extraction for Magic Mushroom Coffee

Controversy surrounds this approach, with some asserting that milk and lactose can dampen the psychedelic experience. Yet, this notion lacks scientific backing. Experimentation is key; test its impact firsthand. This method proves valuable for us, unlocking many alcohol-free recipes to explore. Let’s learn how to extract Magic Mushroom with milk.

Ingredients

• 10 grams fresh/1 gram dried mushrooms
• 1 cup milk (dairy free for lactose-intolerant or vegans)

Instructions

1. Place a cup of milk in a pan over medium-high heat. Stir regularly to prevent milk from sticking to the pan’s bottom.
2. As the milk approaches a boil, introduce powdered dry mushrooms or finely chopped fresh ones. Remove the pan from heat.
3. Allow the blend to steep for 15-20 minutes.
4. Employ a cheesecloth or muslin bag to strain the liquid, eliminating mushroom fragments.
5. Thoroughly clean the pan of any mushroom bits, squeezing them within the cheesecloth.
6. Store in the fridge.

Magic Mushroom Ice Coffee

Ingredients

• 2 shots of espresso
• 2 teaspoons of sugar, honey, or maple syrup (adjust to taste)
• Ice
• 1 cup of Mik Extract

Instructions

1. Combine the hot espresso shots with the sugar, stirring until fully dissolved.
2. Fill a glass with ice and blend in the sweetened coffee.
3. Pour in the milk extract and stir until well incorporated.
4. Enjoy!

Magic Caramel Macchiato

Ingredients

• 1 shot of espresso
• 2 tablespoons of caramel sauce
• Whipped cream
• 1 cup of Milk Extract

Instructions

1. Brew the espresso shot.
2. Heat the milk extract.
3. Pour the caramel sauce into a cup, then add the espresso shot and milk.
4. Top with whipped cream.

Trippy Rose Latte

Ingredients

• 1 shot of espresso
• 1 cup of Milk Extract
• 1/4 teaspoon of ground cardamom
• 1/2 teaspoon of rose water
• Dried rose petals for garnish

Instructions

1. Brew the espresso shot.
2. Heat the milk extract and add ground cardamom.
3. Mix in rose water and let the flavors infuse.
4. Pour the espresso shot into a cup and add the magic cardamom-rose milk.
5. Garnish with dried rose petals.

Mushroom Pecan Latte

Ingredients

• 1 shot of espresso
• 1 cup of Milk Extract
• 2 tablespoons of maple syrup
• 1 tablespoon of chopped toasted pecans
• Whipped cream

Instructions

1. Brew the espresso shot.
2. Warm the milk extract and mix in maple syrup.
3. Pour the espresso shot into a cup and add the maple-milk mixture.
4. Top with whipped cream and sprinkle chopped toasted pecans on top.

Lavender Honey Microdose

Ingredients

• 1 cup of cold-brew coffee
• 1/6 cup of Milk Extract
• 1 tablespoon of lavender honey
• A fresh lavender sprig for garnish

Instructions

1. Mix cold brew coffee and milk extract.
2. Stir in lavender honey until well blended.
3. Serve over ice.
4. Garnish with a fresh lavender sprig.

Hazelnut Trippyccino

Ingredients

• 1 shot of espresso
• 1 cup of Milk Extract
• 2 tablespoons of hazelnut syrup
• Whipped cream
• Crushed praline for garnish

Instructions

1. Brew the espresso shot.
2. Froth the milk extract to create a creamy texture.
3. Mix in hazelnut syrup.
4. Pour the espresso shot into a cup and add the hazelnut-infused milk.
5. Top with whipped cream and sprinkle crushed praline on top.

Pistachio Mushroom Latte

Ingredients

• 1 shot of espresso
• 1 cup of Milk Extract
• 2 tablespoons of pistachio syrup
• 1/2 teaspoon of rose water
• Crushed pistachios for garnish

Instructions

1. Brew the espresso shot.
2. Heat the milk extract and mix in pistachio syrup.
3. Add rose water and let the flavors meld.
4. Pour the espresso shot into a cup and add the pistachio-rose milk Extract.
5. Garnish with crushed pistachios.