Reishi-chaga Coffee With Macadamia Creamer

By Briana Keene

Julie’s Kitchen is giving us life as we share a Reishi-chaga coffee recipe, made with homemade macadamia creamer! What is reishi? Reishi is cultivated as a mushroom. As Julie says, reishi powder creates a way to make ‘super-food coffee.’ She also states: ‘think of it as coffee with added health benefits!”

For her everyday coffee, Julie typically brews a medium roast, using her Keurig® K250 brewer.

However, for this particular recipe, she believes dark roast actually works best! Her favorite K-Cup® pods for this recipe are Green Mountain Coffee® Sumatran Reserve Extra Bold Coffee (it’s Fair Trade Certified™ and organic!) or Green Mountain Coffee® Dark Magic® Extra Bold Coffee. A bolder brewed cup of coffee helps bring out its taste even more, especially cutting through the creaminess and vanilla-tasting macadamia creamer.

Speaking of macadamia creamer, Julie’s two-cents: “this recipe adds dates for natural sweetness and vanilla bean and cinnamon for flavor. Macadamias are high in fat (good fat!) which makes this creamer so decadent, yet dairy-free. I don’t usually strain my macadamia nut milks, but you could if you wanted it ultra smooth. Also, feel free to substitute cashews, which have a similar profile.”


1 cup raw unsalted macadamia nuts, soaked overnight

4 medjool dates, pitted and soaked overnight

1 vanilla bean

½ tsp cinnamon

1 cup water

1 K-Cup® pod (suggests a darker roast like Green Mountain Coffee® Sumatran Reserve Extra Bold Coffee or Green Mountain Coffee® Dark Magic® Extra Bold Coffee)

1 tsp reishi powder

1/2 tsp chaga powder

1 tsp maca

Honey, maple syrup, or sugar to taste



For the macadamia nut cream: Combine macadamia nut, dates, vanilla bean seeds, cinnamon, and water in a high powered blender. Blend on high until smooth. Strain, if desired, and set aside. This makes enough for 4-6 servings.

For the coffee: For each serving, brew 1 K-Cup® pod using the STRONG setting, on your Keurig® brewer. Warm about ⅓-½ cup of macadamia nut milk in a saucepan over medium-low. Stir in reishi, chaga, and maca powders and coffee. Turn heat off and blend with an immersion blender until frothy. Sweeten to taste. Sprinkle with cinnamon.



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