Lion’s Mane recipe
Lion's Mane Matcha Latte
A cafe-style mushroom matcha latte with 1 g of Lion's Mane extract powder, ceremonial matcha and steamed milk. Smooth, grassy and ready in five minutes.
Servings
1 (300 ml cup)
Prep time
3 minutes
Cook time
2 minutes
Total time
5 minutes
Difficulty
Easy
This mushroom matcha latte is a cafe-style matcha latte made with 1 g of Lion's Mane extract powder whisked straight into the matcha.
The 10:1 fruiting body extract adds a soft, earthy base note that rounds out the grassy edge of the matcha.
Any caffeine comes from the matcha alone, since Lion's Mane contains no caffeine.
Ingredients
5 items · tick off as you go
The extract in this recipe
Lion’s Mane Extract Powder · 10:1 fruiting body
Grown in Thomastown, Victoria. No added starch, grain, mycelium or fillers.
Equipment
Method
- 1Weigh the powdersWeigh 1 g of Lion's Mane extract powder and 2 g of matcha on a digital scale.
- 2SiftSift both powders through a fine sieve into a wide bowl or cup to break up any clumps.
- 3Whisk the baseAdd 60 ml of water at 75°C to 80°C and whisk in a quick zigzag motion for about 20 seconds until smooth and lightly frothy.
- 4Steam the milkSteam or froth 200 ml of milk to around 60°C to 65°C with a thin layer of fine microfoam.
- 5PourPour the matcha base into the cup, then pour the milk into the centre in one steady stream. Sweeten if you like.
Recipe notes
Weigh the extract rather than using a spoon, since a 1 g serve is easy to over or under measure by eye.
Keep the water below boiling. Water at 75°C to 80°C keeps the matcha sweet, while boiling water turns it bitter.
Sifting matters more here than in a coffee latte, because both powders are fine and can clump in cold spots.
For an iced version, whisk the base as above, then pour over ice and 200 ml of cold milk.
Oat milk froths well and suits the grassy flavour; soy and almond also work.
For more background on pairing matcha with mushrooms, see this mushroom matcha explainer. This is a food recipe, not a health product.
Pairing
Serve with a plain shortbread or a slice of lemon cake.
If you prefer coffee, the Lion's Mane latte uses the same 1 g serve with espresso.
Why this extract
10:1
Fruiting body extract
32.2%
Beta-glucans in a tested blend with 1% BioPerine (Symbio, May 2026)
0
Added starch, grain or fillers
Lab results apply to the sample tested, not every batch. See the lab results
Nutrition (per serve)
Estimated values per serve, made with 200 ml full cream milk. Excludes the optional sweetener. Estimates only.
| Nutrient | Per serve |
|---|---|
| Energy | 570 kJ (136 cal) |
| Protein | 7.5 g |
| Total fat | 7 g |
| Saturated fat | 4.5 g |
| Carbohydrates | 10.5 g |
| Sugars | 10 g |
| Sodium | 90 mg |
FAQs
1. Does a mushroom matcha latte have caffeine?
Yes, but only from the matcha. Lion's Mane contains no caffeine, so the 1 g of extract adds none. A 2 g serve of matcha typically contains a moderate amount of caffeine, usually less than a strong espresso. For a lower caffeine drink, halve the matcha or swap it for a caffeine-free base such as rooibos and keep the extract the same.
2. How much Lion's Mane extract goes in a matcha latte?
This recipe uses 1 g of Lion's Mane extract powder, the label serve for our 10:1 fruiting body extract. Weigh it on a digital scale for accuracy, since spoon measures vary between powders. One gram is one serve per person, so make a second cup rather than doubling the extract in a single latte.
3. Does Lion's Mane change the taste of matcha?
Only a little. The extract adds a mild, earthy and slightly savoury note that softens the grassy, vegetal edge of matcha. Most people find it blends in once milk is added. If you notice it, a teaspoon of maple syrup or honey rounds it out without hiding the matcha flavour.
4. Can I make it iced?
Yes. Whisk the extract and matcha into 60 ml of water at 75°C to 80°C until smooth, then pour over a glass of ice and add 200 ml of cold milk. Whisking into warm water first is important, since both powders disperse far better in a small amount of warm liquid than in cold milk.
5. What grade of matcha should I use?
Ceremonial grade gives the smoothest, sweetest latte and the brightest colour. Culinary or latte grade matcha also works and is cheaper, though it tastes slightly more bitter and astringent. Whichever you choose, store it airtight in the fridge and use it within a month or two of opening for the best flavour.
For cafés and brands
Put this drink on your menu, or under your label.
Bulk extract in 1 kg and 5 kg packs, plus white and private label powder and capsules.
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