Homemade almond milk makes a luxuriously creamy almond latte that’s vegan and extremely tasty. Learn how to make Mushroom lattes at home! They’re smooth and creamy, just like ones from a coffee shop, but healthier (And much less expensive!)



  • 1 cup almonds soaked overnight   
  • 1 1/2 cups water + 1/2 cup more
  • 1-3 Medjool dates
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 tbs Mushroom coffee


  1. Add soaked and drained almonds to a blender with pitted dates and vanilla. Choose 1-3 dates depending on desired sweetness.
  2. Start by adding 1 1/2 cups of water, and blending into a fine puree, about 2-3 minutes in a high-speed blender.
  3. Add 1/2 cup more water, and pulse to combine well.
  4. Strain almond pulp out of the cream by pouring into a jar with a nut milk bag or with cheesecloth. After the creamer has stopped dripping through, be sure to squeeze as much creamer out of the pulp first before discarding. Quite a bit of liquid will still in in the pulp.
  5. If making hot lattes, heat cold water and add Mushroom Coffee.
  6. If making iced lattes, fill glasses with ice, and pour them about 1/2 way full with cold Mushroom coffee. Fill the rest of the glasses with vanilla almond milk creamer.

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