Description
4 simple ingredients are combined to make these healthy, nutrient-packed, delicious Chaga Mushroom Iced Coffees with Espresso.
Ingredients
Units
Scale
- 2 sachets Renude Chagaccino
- 4 shots of espresso
- 8 ounces brewed coffee, for coffee ice cubes
- 1 cup of your favorite plant-based milk or creamer (or whatever kind of milk/creamer you prefer), I use Planet Oat Unsweetened Oat Milk
Instructions
- BREW COFFEE + MAKE THE COFFEE ICE CUBES IN ADVANCE. Brew an 8-ounce cup of coffee in your espresso machine. Fill a small ice cube tray with coffee and freeze overnight.
- BREW ESPRESSO. I like to chill my espresso for iced coffee; therefore I usually brew it while I’m making the ice cubes and place it in the fridge overnight. You can add it in hot if you’re pressed for time!
- ADD MUSHROOM COFFEE BOOST TO GLASS. Per 16-ounce glass, add a sachet of Renude Chagaccino.

- TIP IN ESPRESSO AND STIR. Add a double shot of espresso to each glass, then stir well.

- DROP IN COFFEE ICE CUBES. I usually use 15-20 from the small ice cube tray (per glass).

- ADD MILK. Fill the remainder of the glass with your favorite milk and enjoy what I hope is your new go-to drink of the summer!

Notes
- Use code HEAVENLYSPICED10 for 10% off your Renude purchase!
- Renude Chagaccino is just as delicious served in hot coffee! In the colder months, I like to add a packet chaga powder to a coffee mug, brew a shot of espresso and a cup of coffee over it, then give it a stir. It mixes easily into both hot and cold beverages. ☕
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: 30 Minutes or Less, and Smoothies, Coffee, Drinks
- Method: Brewed Coffee and Espresso
- Cuisine: Coffee and Beverages







