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–+ servings
Overhead view of ashwagandha coffee with cheesecloth accent.
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4.99 from 53 votes

Adaptogenic Coffee with Ashwagandha

Add variety to your morning coffee with this tasty ashwagandha coffee recipe. It’s warm and cozy just like your favorite latte, with hints of spicy sweet cinnamon and earthy ashwagandha. Made with five ingredients and ready in about five minutes, you can get a nice energy boost with the adaptogenic benefits of ashwagandha.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: adaptogenic coffee, ashwagandha coffee, ashwagandha drink
Servings: 1
Calories: 151kcal
Author: Jessica Haggard

Ingredients

  • 1 cup freshly brewed coffee hot
  • 1 cup milk dairy or plant-based
  • 1 teaspoon sweetener keto sweetener, honey, maple, or sugar
  • 1 teaspoon ashwagandha powder
  • ½ teaspoon ground cinnamon
US Customary - Metric

Instructions

  • Heat the milk in a small saucepan over medium-low heat until it is warm and steaming but not boiling.
  • Whisk the sweetener, ashwagandha, and cinnamon into the milk. Continue mixing until all the powders dissolve.
  • Froth the milk using a milk frother or vigorously whisk it in the saucepan until it becomes frothy.
  • Pour the frothed milk over the hot coffee. Garnish with an optional dusting of cinnamon. Serve immediately.

Notes

  • Use high-quality coffee beans for the best flavor.
  • If you prefer a stronger coffee flavor, you can use a double shot of espresso or increase the amount of coffee used.
  • Similarly, adjust the quantities of ashwagandha, milk, sweetener, and cinnamon according to your taste.
  • If you’re working with smaller cups, cut back to ½ cup of milk for a yield of 12 ounces.
  • No milk frother? I suggest you get one if you love making homemade coffee drinks. They are a fun kitchen tool and are typically not too expensive. If you don’t have a frother, whisk the warm milk vigorously in the saucepan until it becomes frothy. Alternatively, pour the milk into a jar no more than halfway full. Then, seal tightly and shake for 20-30 seconds until bubbly.
  • Embrace your inner barista by pouring the frothed milk into the coffee, using a spoon to hold back the foam while you pour. Then, slowly add the foam on top of the coffee.
  • Wondering how to dust with cinnamon? It’s really simple. Use a small fine mesh strainer, my friend gave me a tea ball, and it’s the perfect tool. Put the cinnamon in it and gently tap it until the cinnamon falls through on top of the frothed milk.
Serve: Sip on just the coffee or serve it with a favorite keto breakfast, chocolate chip cookies, chocolate pumpkin bread, or chocolate with almonds.
Store: I don’t recommend making any part of the drink ahead of time and storing it. Coffee always tastes the best fresh. And frothed milk will lose its airy texture over time. See the notes above for exceptions.

Nutrition

Serving: 16ounces | Calories: 151kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Sodium: 98mg | Fiber: 1g | Net Carbohydrates: 16g
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