Pour 1 cup cold brew into a blender cup or large mug.

If you prefer less caffeine, you can use milk or water instead. Starting with the liquid first helps everything blend smoothly.

Add 2 tbsp cacao powder, 1 tsp cinnamon, and a pinch of Celtic salt.

The salt enhances the chocolate flavor, and the cinnamon adds warmth that makes it taste like a cozy mocha.

Add 1 scoop protein powder and 1–2 tsp mushroom powder.

Start with 1 teaspoon if you’re new to mushroom powder and increase to taste.

Add 1 tbsp maple syrup (or honey/date syrup).

You can always adjust the sweetness after blending.

Blend for 15–30 seconds until smooth and creamy.

If using a milk frother, froth for 30–45 seconds. Make sure no cacao clumps remain.

Give it a quick taste and adjust if needed.

Add more cacao for deeper chocolate flavor, more sweetener if you prefer it sweeter, or a splash of milk if it’s too thick. This is also where you can mix in ashwagandha or other herbal extracts.

Pour over ice for an iced version, or gently warm it on the stovetop (do not boil) for a cozy hot drink. Froth once more before serving for extra creaminess.