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Aide

ICED COFFEE WITH MAPLE GIN AND WiLD MUSHROOMS

IN THE FORESTThousands 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.