A little over a year ago, I switched my regular coffee to the new mushroom coffee that has been making a name for itself. I am not here to drop branding for any type of mushroom coffee, but I can share the experience I have with the brand I chose. I chose Ryze, but I believe there are several other types on the market. Before I get into my recipe for sweet cream mushroom coffee, let’s chat about why I made the switch.
It was Halloween of 2023, and the high school I taught at was hosting a blood drive. I have O Positive blood type, so I am asked to donate blood on a regular basis. The phlebotomist began preparing my arm, and then she found my vein. In all the years I have given blood, no one has ever had trouble finding my veins. She got it going, and it seemed as though I had been there for an hour, but it was only maybe 10 minutes. It was the weirdest thing, but I could tell the blood was not flowing as freely as it usually does. The tech realized the same, and she asked me how long I had. I was thinking, “Why? What does that matter?” I asked her this.
“Why do you need to know how long I have?”
She responds, “Well, it seems you may be dehydrated. It’s why the blood isn’t coming out at the rate it should”
“What?? Really?? Do you think I need to visit the ER?
“I don’t think so. What did you eat this morning?
“I had one scrambled egg, a piece of toast, and about 8 oz. of coffee. I also had 36 oz. of water”
“Oh yeah, coffee always does it”
I’m sorry! I don’t doubt your expertise, but I have been giving blood, regularly for a number of year now and I have never experienced this. I had 36 oz. of water. I would think that would help, no? Should I think about scaling back my coffee intake?”
“Well sure, water always helps, but it just all depends on how dehydrated you may be. It certainly can’t hurt to cut some coffee, though”
I went through my entire day thinking about how much coffee I have consumed over the years, and I realized I have been drinking coffee for thirty years, straight. Of course, except for the times I was pregnant with the boys, but I continued my regular intake after I had each one. I finally decided that I had to make a change, especially since as we age we lose hydration and natural oils. I knew I needed to preserve what I have now, so I did a deep-dive research into the benefits of Ryze mushroom coffee and what I needed to know about consuming these mushrooms. After reading about the product, comparing it to others on the market (there are a number of new ones now), looking at how it would fit into my own budget, I decided I had to make the change.
However, I decided that I would use the Ryze as my coffee, so it just necessitated me finding my recipe. I use two scoops of my collagen powder because it’s convenient. It helps make the coffee even frothier than it is. I add one tsp. of Ryze and one tsp. of decaf. I mix this really well, you have to mix the coffee well, because the powder is very earthy, so you want it to mix well for better quality and taste. Up until now, I been using Sweetened Condensed Milk as a creamer. It worked really well because it is very sweet and thick, but overtime it became too sweet for me. I checked the nutrition label and sweetened condensed milk has an additional a large amount of added sugar. I don’t need sugar, I sure don’t need added sugar.
I decided to make my own coffee cream. I did search for a recipe, because I wanted something to base what I want off of. I found a decent one, and spun it into what I want. The recipe I used called for the following:
2 cups of heavy whipping cream
1 cup of sugar
1 tbsp. of vanilla
2 cups of whole milk
I never use granulated sugar. I always buy organic cane sugar. I even bake with it, and it’s wonderful! This time, I decided to use coconut sugar. It’s a nice substitute, because it has a lower glycemic index, contains some nutrients and fiber, and undergoes less processing, retaining some natural compounds. It’s also much sweeter than I realized, so I had to add a bit more heavy cream, while it was cooking. I tried it this morning, and I am STOKED!!! The taste is perfect (at least, perfect for me) and I just cut a ton of sugar that I don’t need. If you’re interested in making your own cream, just use this recipe and substitute or adjust as you need. Come back, and let me know how you like it.
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