Why You’ll Love This Recipe

I love this recipe because it transforms the distinctive flavor of reishi mushroom powder into a smooth chocolate drink. Cocoa and a little sweetener help mellow the mushroom’s bitterness, while vanilla and cinnamon add warmth and depth.

I also like that it takes only a few minutes to prepare. I can adjust the sweetness, use dairy or plant-based milk, and enjoy it either warm or chilled.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Milk or unsweetened plant-based milk
Unsweetened cocoa powder
Reishi mushroom powder
Maple syrup or honey
Vanilla extract
Ground cinnamon, optional
Pinch of salt
Ice cubes, optional for serving cold

Directions

1. Combine the Ingredients

I add the milk, cocoa powder, reishi mushroom powder, maple syrup or honey, vanilla extract, cinnamon, and a small pinch of salt to a blender.

2. Blend Until Smooth

I blend everything until the cocoa and reishi powder are completely incorporated and the chocolate milk looks smooth and slightly frothy.

I taste the mixture and add a little more sweetener if I find the earthy flavor of the reishi too pronounced.

3. Serve It Cold

For cold Reishi Mushroom Chocolate Milk, I pour the freshly blended mixture over ice. I can also refrigerate it before serving when I don’t want the ice to dilute the drink.

4. Serve It Warm

When I want a warm version, I transfer the blended chocolate milk to a small saucepan and heat it gently over medium-low heat. I stir frequently and remove it from the heat once it is hot and steaming.

5. Finish and Enjoy

I pour the chocolate milk into a glass or mug and finish it with a light dusting of cocoa or cinnamon when desired. I serve it immediately for the smoothest texture.

Servings and Timing

I usually make about 2 servings with this Reishi Mushroom Chocolate Milk recipe.

Prep time: 5 minutes
Blending time: 1–2 minutes
Heating time: about 5 minutes, optional
Total time: about 7 minutes cold or 10 minutes warm
Servings: 2

I find the cold version especially quick because I only need to blend the ingredients and pour.

Variations

Reishi Mocha

I add a shot of espresso or some strong brewed coffee to turn the chocolate milk into a mocha-style drink. I especially like this variation when I want a stronger roasted flavor.

Cinnamon Reishi Chocolate Milk

I increase the cinnamon slightly and add a tiny pinch of nutmeg. The warming spices complement both the cocoa and the earthy mushroom flavor.

Coconut Reishi Chocolate Milk

I use coconut milk for a richer consistency and subtle coconut flavor. I find that its natural richness pairs particularly well with dark cocoa.

Banana Reishi Chocolate Milk

For a thicker cold drink, I blend in a ripe or frozen banana. The banana adds sweetness and helps soften the bitterness of both the cocoa and reishi.

Extra-Chocolate Reishi Milk

I add a little more unsweetened cocoa when I want a deeper chocolate flavor. I adjust the sweetener afterward to keep the flavors balanced.

Storage/Reheating

I prefer drinking Reishi Mushroom Chocolate Milk immediately because the powders can settle during storage. If I have leftovers, I keep them in a tightly covered container in the refrigerator and use them within 1 to 2 days.

Before drinking refrigerated chocolate milk, I shake it vigorously or blend it briefly to reincorporate any cocoa and reishi that have settled.

For the warm version, I reheat it gently in a saucepan over low heat while stirring frequently. I avoid aggressively boiling it because gentle heating gives me a smoother drink.

FAQs

What does Reishi Mushroom Chocolate Milk taste like?

I find reishi naturally earthy and somewhat bitter, but cocoa, vanilla, and sweetener make those flavors much more balanced. The finished drink tastes primarily chocolatey with an earthy undertone.

How much reishi mushroom powder should I add?

I follow the serving directions on the specific reishi product I am using rather than assuming every powder has the same concentration. Extracts and powders can vary considerably, so I don’t exceed the manufacturer’s recommended serving.

Can I make Reishi Mushroom Chocolate Milk with plant-based milk?

Yes. I can use oat, almond, soy, or coconut milk. I particularly like oat milk when I want a creamy texture and coconut milk when I want a richer drink.

Can I drink Reishi Mushroom Chocolate Milk hot?

Yes. I gently heat the blended mixture in a saucepan until it is steaming. I stir it as it warms to keep the cocoa and reishi evenly distributed.

Is reishi suitable for everyone?

No. I don’t assume reishi supplements are appropriate for everyone. Reishi can interact with some medicines and may not be suitable in certain circumstances, including for some people taking anticoagulant or antiplatelet medicines, immunosuppressants, or before surgery. I check with a qualified healthcare professional when I take medication, have a medical condition, am pregnant or breastfeeding, or am unsure whether reishi is appropriate for me.

Conclusion

Reishi Mushroom Chocolate Milk is an easy way I combine the earthy character of reishi with familiar chocolate flavor. Cocoa, vanilla, and a little sweetness create a rich drink that I can enjoy either cold over ice or gently warmed.

Reishi Mushroom Chocolate Milk

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A rich and creamy chocolate milk combining cocoa, reishi mushroom powder, vanilla, and a touch of sweetness. Enjoy it chilled over ice or gently warmed for a cozy chocolate drink.

Author: Laura
Prep Time: 5 minutes
Cook Time: 1-5 minutes
Total Time: 7-10 minutes
Yield: 2 servings
Category: Beverage
Method: Blending
Cuisine: American
Diet: Vegetarian

Ingredients

Milk or unsweetened plant-based milk
Unsweetened cocoa powder
Reishi mushroom powder, according to product serving directions
Maple syrup or honey
Vanilla extract
Ground cinnamon, optional
Pinch of salt
Ice cubes, optional for serving cold

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Instructions

Add the milk, cocoa powder, reishi mushroom powder, maple syrup or honey, vanilla extract, cinnamon, and a pinch of salt to a blender.
Blend until the cocoa and reishi powder are completely incorporated and the mixture is smooth and slightly frothy. Taste and add more sweetener if desired.
For a cold drink, pour the chocolate milk over ice or refrigerate until thoroughly chilled before serving.
For a warm drink, transfer the blended mixture to a small saucepan and heat gently over medium-low heat, stirring frequently, until hot and steaming. Do not boil.
Pour into glasses or mugs and garnish with a light dusting of cocoa powder or cinnamon if desired. Serve immediately.

Notes

Follow the serving directions on the specific reishi mushroom product, as the concentration of powders and extracts can vary.
Reishi may interact with certain medications and may not be appropriate for everyone. Consult a qualified healthcare professional if taking medication, managing a medical condition, preparing for surgery, pregnant, breastfeeding, or unsure whether reishi is appropriate.
Oat, almond, soy, or coconut milk can be used instead of dairy milk.
For a mocha variation, add espresso or strong brewed coffee.
For a thicker cold drink, blend in a ripe or frozen banana.
Store leftovers in a tightly covered container in the refrigerator for up to 1 to 2 days. Shake vigorously or briefly blend before serving because the powders may settle.
Reheat gently over low heat while stirring frequently and avoid boiling.

Nutrition

Serving Size: 1 glass
Calories: 160 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 5 g
Saturated Fat: 3 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 15 mg