ICED COFFEE WITH MAPLE GIN AND WiLD MUSHROOMS

IN THE FOREST — Thousands of species of wild mushrooms have inhabited our forests since prehistoric times, only a portion of which we know about. The mushroom is full of nutritional benefits. It is often used for medicinal or consumption purposes and—more surprisingly—in rituals.

A true symbol of our land, its harvest is an integral part of our heritage. Did you know that the mushroom has everything the body needs to lead a healthy life? Rich in vitamins, minerals, and fibre, it is also the only plant to provide vitamin D. The mushroom helps strengthen the immune system and stimulate the metabolism: it obviously hasn’t finished surprising us!

Yield: 1 serving

INGRÉDIENTS

• 5 oz maple gin
• 5 oz oat milk
• 1 oz wild mushroom syrup
• 5 drops Kebek wild mushroom bitters (can be replaced with Angostura bitters)
• 1 drop Noroi vegan foamer (can be replaced with 1 egg white or 1 oz aquafaba)
• 1 double espresso
• 1 powdered wild mushrooms

Sirop aux champignons sauvages

• 1 cup dried wild mushrooms
• ½ cup brown sugar
• ½ cup maple syrup
• ¼ cup water

PRÉPARATION

• Fill a martini or tulip glass with ice cubes to chill it.
• In a cocktail shaker, add all the ingredients except for the wild mushroom powder, finishing with the double espresso.
• Fill the cocktail shaker with ice cubes and shake vigorously for about 20 seconds.
• Remove the ice cubes from the martini
• Double strain the contents of the cocktail shaker into the glass.
• Sprinkle the wild mushroom powder over the

Wild mushroom syrup

• In a saucepan, bring all the ingredients to a
• Transfer to an appropriate container and let cool completely in the refrigerator, keeping the wild mushrooms in the mixture.
• Strain the syrup before

Notes : Kebek bitters can be found online at amerkebek.ca. Noroi vegan foamer is available at the SAQ.