Korean style Dalgona Coffee recipes have been taking the net and TikTok by storm and quite frankly I’m kind of sick of the lack of versatility so I’ve taken it to the next level by combining the refreshing citrus flavours of lemon and the super immune-boosting powers of medicinal mushrooms to bring you my Franken Medicinal Mushroom Dalgona Coffee Lemonade. And don’t you worry it’s totally refined sugar-free, made with amazing ingredients that will leave you feeling energised and a hell of a lot healthier than if you’d just had the real thing.
Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Hybrid Herbs and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.
If for some reason you’ve been living under a rock here’s a little update – Dalgona Coffee is essentially equal amounts of sugar, instant coffee, and freshly boiled water that have been whipped together to create some sort of fluffy caffeine-fueled soft meringue cloud that will blow your head off. Once whipped you can spoon it over hot or cold milk and enjoy. Now, I’ve tried that version and in all honesty, I wasn’t the world’s biggest fan. I just felt like it was missing a little va va voom.
So, I had a little think back to when I made an orange-infused cold-brew – the citrus counteracted the bitterness perfectly and it gave it such a beautiful depth of flavour. I’d also been sent out some of Hybrid Herbs’ amazing Organic Mushroom Coffee which is basically instant coffee with a blend of 8 medicinal mushrooms; reishi, chaga, turkey tail, tremella, lion’s mane, maitake, shiitake, and agaricus. What a mouthful!
Medicinal mushrooms are my go-to, as you probably all know by now I’m mildly obsessed with them. But as they’re packed with protein, vitamins C, D, B2, and B6, fibre, copper, pantothenic acid, selenium, manganese, niacin and folate, can you really blame me? Not only that but much like CBD, they help to eliminate those irritating coffee jitters, which is perfect for a recipe like this one that requires a hefty full tablespoon of coffee per serving.
This Medicinal Mushroom Dalgona Coffee Lemonade will refresh your senses and leave you free from coffee jitters. It may seem like an unlikey combo but trust me, it’s delicious.
My first attempt at using coconut sugar in combination with the medicinal mushroom coffee blend started out well but swiftly began to lose its fluffiness and turned into a goopy mess. I realised that the coconut sugar absolutely had to be powdered first, it is super important that you do not skip this step, I repeat – DO NOT SKIP THIS STEP. I also noticed that as the coffee blend isn’t 100% coffee a little help was needed. So, I added a little cream of tartar which is what I usually do when making vegan meringues and marshmallows. It definitely works and results in a long-lasting hold and a silky smooth texture.
Scarlett, my eldest daughter, was absolutely disgusted at the prospect of chugging on a lemon and coffee-infused combo but was pleasantly surprised at how well the two went to together, and I have to say that I was too. This is definitely one of my favourite summer drinks that I’ve made, alongside my Healthy Starbucks Unicorn Frappuccino which used Hybrid Herbs’ Pitaya Powder. Anyway, enough of my rambling, if you don’t believe me you’ll just have to give it a go yourself!
Looking for something else magical or vibrant to eat? Why not try my Beauty Balls with Tremella Mushroom, Fermented Unicorn Zebra Cheesecake, or Raw Vegan Coconut Ice. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!
- ¼ cup coconut sugar
- ¼ cup Hybrid Herbs Organic Mushroom Coffee
- ¼ cup freshly boiled water
- ⅛ to ¼ tsp cream of tartar
- 2 lemons
- 1-2 tbsp light agave nectar or 1 tsp stevia syrup (optional)
- Ice cubes
- Lemon slices
- Sparkling water
- Start by powdering together the coconut sugar and mushroom coffee in a bullet style blender. You want it to be virtually the consistency of icing sugar.
- Juice the 2 lemons being sure to catch the pulp and seeds in a sieve. Stir together with your sweetener of choice then divide equally between 4 glasses and set to one side.
- Add the coffee and sugar mixture to the bowl of a stand mixer, if whisking by hand see notes. Add the freshly boiled water and cream of tartar and whisk for about 3 minutes on a medium to high speed until stiff peaks form. Scrape down the sides and briefly whisk again to incorporate.
- Add a few ice cubes and lemon slice to each glass then top up a little past the halfway mark with sparkling mineral water and stir. Top with your whipped Dalgona coffee and enjoy!