Recipe · Mushroom 101
Reishi Cold-Brew Coffee Blend
VeganA slow-steeped cold brew where dried Reishi rounds out coffee's edge — earthy, smooth, less acidic. 12-hour steep, strain, keep in the fridge. Drink straight or with a splash of oat milk.
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1
In a large jar or pitcher, combine the dried Reishi pieces with the coarse coffee grounds and the cold water.
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2
Stir well, cover, refrigerate 12-18 hours.
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3
Strain through a fine sieve lined with cheesecloth (or a paper filter) into a clean jar. Press the solids to extract every drop.
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4
The cold brew keeps refrigerated for up to 1 week.
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5
To serve: pour over ice, dilute to taste with milk (we like 2:1 brew to milk), sweeten lightly with maple or honey.
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6
Reishi has a distinctly bitter, earthy character — start with a half-portion if it's your first taste.
Steps
More from this mushroom
Other ways to cook Reishi
Reishi Ginger Tea (Traditional Decoction)
Reishi is bitter, woody, and entirely meant for the cup. Not the plate. This is the classic 2,000-year-old preparation: a long, slow simmer that draws out the triterpenoids. Sweetened with honey and ginger.
Reishi-Honey Long Infusion (Daily Tonic Spoonful)
A slow-simmer honey infusion that captures Reishi's compounds in a sweet, spoonable carrier. Take a teaspoon straight, stir into hot water for an instant tonic, or drizzle over toast with butter.