Lion’s Mane recipe
Mushroom Chai Latte With Lion's Mane
A warming mushroom chai tea latte made with whole spices, black tea, milk and 1 g of Lion's Mane extract powder. Simple stovetop recipe ready in 15 minutes.
Servings
1 (300 ml mug)
Prep time
3 minutes
Cook time
12 minutes
Total time
15 minutes
Difficulty
Easy
This mushroom chai tea latte is a stovetop chai brewed from whole spices and black tea, finished with 1 g of Lion's Mane extract powder.
The earthy 10:1 fruiting body extract sits naturally alongside cinnamon, ginger and cardamom.
The black tea contains caffeine, while Lion's Mane contains none.
Ingredients
11 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
- 1Toast the spicesAdd the cinnamon, cardamom, cloves, star anise and peppercorns to a small saucepan and warm over medium heat for about 1 minute until fragrant.
- 2SimmerAdd 150 ml of water and the ginger, bring to a gentle simmer and cook for 5 minutes.
- 3Steep the teaTake the pan off the heat, add the tea and steep for 3 to 4 minutes.
- 4Add the milkRemove the tea, pour in 200 ml of milk and heat gently to around 65°C to 70°C without boiling.
- 5Whisk in the extractStrain about 50 ml of the hot chai into your mug, add the 1 g of extract and whisk for 15 seconds until dissolved.
- 6FinishStrain the remaining chai into the mug, sweeten if you like and froth the top with a milk frother wand.
Recipe notes
Weigh the extract on a digital scale, since a 1 g serve is hard to judge with a spoon.
Whisk the extract into a little hot chai first rather than straight into the pan, so it disperses evenly without clumps.
For a caffeine-free version, swap the black tea for rooibos or use a decaf black tea. The Lion's Mane adds no caffeine either way.
To batch the base, simmer the spices and tea in four times the water, strain and keep it in the fridge for up to 3 days. Add the extract fresh to each cup.
Oat milk gives the creamiest plant-based result. This is a food recipe, not a health product.
Pairing
Serve with a ginger biscuit or a slice of banana bread.
For a richer evening drink, try the Lion's Mane cacao, or read more on using Lion's Mane extract powder in other drinks.
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 g |
| Total fat | 7 g |
| Saturated fat | 4.5 g |
| Carbohydrates | 11 g |
| Sugars | 10 g |
| Sodium | 95 mg |
FAQs
1. Does mushroom chai tea contain caffeine?
It does when made with black tea, which naturally contains caffeine. Lion's Mane itself contains no caffeine, so the 1 g of extract adds none. One black tea bag usually has noticeably less caffeine than a cup of brewed coffee. For a caffeine-free mushroom chai, use rooibos or decaf black tea and keep the rest of the recipe the same.
2. How much Lion's Mane extract goes in a chai latte?
This recipe uses 1 g of Lion's Mane extract powder per mug, the label serve for our 10:1 fruiting body extract. Weigh it on a digital scale for accuracy. If you are making chai for two, brew a double batch of the base and whisk 1 g of extract into each mug separately.
3. What does mushroom chai taste like?
It tastes like a classic spiced chai with a slightly deeper, earthier finish. The warm spices, especially cinnamon and ginger, carry the mild savoury note of the extract well, so most people barely notice it. A little honey or brown sugar balances the spice and brings the whole drink together.
4. Can I use a chai concentrate or tea bags instead of whole spices?
Yes. Use 100 ml of chai concentrate heated with 150 ml of milk, or steep a chai tea bag in 100 ml of hot water for 4 minutes before adding warm milk. Whisk the 1 g of extract into a small amount of the hot liquid first. Whole spices give a fresher, more aromatic result.
5. Why add the extract at the end?
Adding the extract to the mug at the end makes it easy to measure one serve per person and stops it sticking to the saucepan. Whisking it into a small amount of hot chai first helps the powder disperse evenly. The extract is used here as a food ingredient within a drink recipe.
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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