Lion’s Mane recipe
Lion's Mane Mocha
A rich Lion's Mane mocha with 1 g of 10:1 extract powder, espresso, cocoa, dark chocolate and steamed milk. A cafe-style mushroom mocha in five minutes.
Servings
1 (300 ml cup)
Prep time
3 minutes
Cook time
2 minutes
Total time
5 minutes
Difficulty
Easy
This Lion's Mane mocha is a cafe-style mocha made with espresso, cocoa, dark chocolate and 1 g of Lion's Mane extract powder.
The earthy note of the 10:1 fruiting body extract sits neatly under the chocolate, so the cup tastes like a richer mocha rather than a mushroom drink.
It takes five minutes and uses the same method as our Lion's Mane latte, with chocolate melted into the espresso first.
Ingredients
7 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 extractWeigh 1 g of Lion's Mane extract powder on a digital scale.
- 2Pull the espressoPull a 30 ml shot of espresso into a 300 ml cup.
- 3Make the chocolate baseAdd the chopped dark chocolate, cocoa and extract to the hot espresso and whisk for about 20 seconds until smooth and glossy.
- 4Steam the milkSteam 200 ml of milk to around 60°C to 65°C with a thin layer of fine microfoam.
- 5Pour and finishPour the milk into the centre of the chocolate base in one steady stream, sweeten if you like and dust with cocoa.
Recipe notes
Weigh the extract rather than using a spoon, since a 1 g serve is easy to over or under measure.
Melting the chocolate and extract into the hot espresso first stops lumps and gives a smooth, glossy base.
Keep the milk at 60°C to 65°C so it stays sweet and the chocolate does not taste bitter.
For a caffeine-free version, skip the espresso and follow our Lion's Mane cacao instead. Lion's Mane itself contains no caffeine.
Oat and soy milk both foam well and suit the chocolate. For an iced mocha, make the base, then pour over ice and cold milk.
This is a food recipe, not a health product. Lion's Mane is traditionally used as a culinary mushroom and is often researched for its compounds.
Pairing
Serve with a slice of banana bread or a plain shortbread biscuit.
A few salted almonds also work well against the dark chocolate.
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 and 70% dark chocolate. Excludes the optional maple syrup. Estimates only.
| Nutrient | Per serve |
|---|---|
| Energy | 995 kJ (238 cal) |
| Protein | 9 g |
| Total fat | 14 g |
| Saturated fat | 8.6 g |
| Carbohydrates | 17 g |
| Sugars | 14 g |
| Sodium | 100 mg |
FAQs
1. How much Lion's Mane extract goes in a mocha?
This recipe uses 1 g of Lion's Mane extract powder per mocha, which is the label serve for our 10:1 fruiting body extract powder. Weigh it on a digital scale for accuracy, since spoon measures vary. One serve per cup keeps the flavour balanced and in line with the label, so make a second cup separately rather than doubling the powder.
2. Does Lion's Mane change the taste of a mocha?
Only a little. Lion's Mane extract has a mild, earthy and slightly savoury note, and in a mocha the cocoa and dark chocolate cover most of it. Many people find it simply makes the chocolate taste deeper. Whisking the powder into the hot espresso with the chocolate helps it disperse evenly so there is no gritty texture.
3. Does a Lion's Mane mocha contain caffeine?
Yes, but only from the espresso and a small amount from the cocoa and chocolate. Lion's Mane mushroom contains no caffeine. A single 30 ml shot of espresso is the main source in this recipe. For a caffeine-free cup, leave out the espresso and make a Lion's Mane cacao or hot chocolate with the same 1 g serve instead.
4. Can I make a Lion's Mane mocha without an espresso machine?
Yes. Use 30 ml of strong coffee from a stovetop maker, AeroPress or plunger, or dissolve instant coffee in a little hot water. Melt the chocolate, cocoa and extract into the hot coffee, then heat the milk on the stove to around 60°C to 65°C and froth it with a handheld frother or by shaking it in a sealed jar.
5. Can I use Lion's Mane capsules instead of powder?
The powder is the better choice for a mocha because it whisks straight into the espresso. Our capsules hold 300 mg of extract each, with a serve of two capsules, so they are designed to be swallowed with water. You could open capsules and stir in the contents, but weighing 1 g of the powder is simpler and more accurate.
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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