Introduction
Most functional drinks fall between two extremes of sensory experience and therapeutic benefit. They can be overly health-orientated and taste disgusting (like medicine), or conversely they can be sugary unhealthy drinks with a bit of extra goodness (like smoothies) added. We aim to strike a balance that delivers the maximum sensory pleasure to unlock the full benefits of the key functional ingredients in a new Premium Architecture for functional beverages created in this Masterclass: The Ultimate Reishi Cacao & Toasted Almond Elixir, a premium functional shake made with reishi mushroom, cacao and other high value addition ingredients.Creating a silky smooth micro-emulsion that is registered on the palate in a single, gliding coating event that doesn’t feel dry or gritty afterwards is key. Using high-shear mechanical action in a formulation with plant-based fats to create a suspended structure that will remain intact in the mouth for a number of minutes to come provides a most luxurious mouthfeel, quite akin to a dairy-based smoothie – just without the calories, the dairy and the impact on your waistline. As such, this supreme as a morning tonic and a smooth, sustained form of physical endurance to get you through to the late evening, The Ultimate Reishi Cacao & Toasted Almond Elixir is also excellent as a specialist mid-afternoon aid to restore your failing focus for several hours to come – without giving you the slides in glycemic levels that a smoothie is likely to deliver.
Ingredient Deep-Dive & Smart Substitutions
Firstly all the components that make up the exceptional-quality milkshake need to be assessed, i.e. tested, for quality, origin and chemical composition.
Raw Cacao Powder: Use a non-alkalized, cold-pressed raw cacao powder. Look for a rich, deep reddish-brown color with a complex, fruity aroma that has notes of tobacco. If cacao has been Dutch-processed then the volatile flavonoids and many of the antioxidants have been destroyed. Raw cacao has a sharp, pleasant bitterness that provides a great base for your flavor combinations.
Reishi Mushroom Extract Powder: Ensure that the extract is made from 100% organic fruiting bodies of the Reishi mushroom, as opposed to mycelium that has been grown on grain. High concentrations of beta-glucans and triterpenes are present in the fruiting bodies, making them ideal for medicinal use. A clean, intensely bitter taste and fine, free-flowing particles are also key to avoiding a grainy texture in the finished product.
House-Sprouted Almond Milk: 8 fl oz / 240 mL. The almonds are soaked for 12 hours before being blended and then pressed to create this liquid smooth, very slightly sweet, and fresh-tasting milk.
Raw Cashew Butter: 1 tablespoon / 16 grams. Note that the majority of store-bought Cashew Butters have been heavily processed with large amounts of oil added to extend the product’s shelf life. When purchasing from health food stores, be sure to purchase a stone-ground raw product with as little oil separation as possible. Due to the high amount of monounsaturated fats in the Cashew it acts as an excellent binder to the water-based Almond Milk.
Medjool Dates: 2 whole / approx. 48 g, pitted. Look for fresh Medjool dates that are very plump and have a translucent skin that will yield to pressure. These are not just for adding sweetness; their high soluble fiber and pectin content will increase the liquid’s viscosity to help stabilize the incorporated air from blending.
Pure Vanilla Bean Paste: ½ tsp / 2.5 mL. Use pure Vanilla Bean Paste that contains many spent specks from the vanilla bean. It contains Vanillin that in illusion makes us taste sweetness in order to keep the amount of sugar low, while increasing perception of the raw cacao.
Flaky Sea Salt (Maldon): A generous pinch / approximately 1 g. A naturally-mineral-rich seasoning that suppresses the perception of bitter flavors on the tongue. Consequently, the cacao and Reishi flavors will have a greater presence of flavor without an overabundance of sugar.
Tested Modifications
Vegan & Dairy-Free: This mix is already vegan. To increase the protein content of the mix add 20 g of sprouted pumpkin seed protein isolate. It blends well and doesn’t affect the texture of the mix.Gluten-Free: This smoothie is inherently Gluten-Free. When selecting a Reishi extract make sure that it is processed in a separate facility or that it is Certified Gluten-Free if processed in the same facility as other gluten containing foods.
Lower-Sugar Alternative: Swap the Medjool dates for 1.5 tbsp (22 mL) of organic, non-GMO allulose syrup. The allulose will create the correct viscosity in the smoothie while providing the sweetness required and not raise the blood glucose levels unlike other sugars. Allulose has a clean sweet taste and does not have an aftertaste that is perceived as chemical in nature (unlike stevia).
Essential Equipment
High-Power Vitamix or Blendtec Blender: Most normal blenders are not equipped with sufficient torque from the motor or sufficient blade velocity to completely break down date cells into a completely uniform mixture for the micro-emulsion. You will need a blender with a MINIMUM of 2.2 hp to shear the lipids from the cashew butter into tiny droplets.Step-by-Step Professional Method
1. Thermal Stabilization and Liquid Foundation
First add 8 fl oz / 240 mL of chilled sprouted almond milk to the blender. Add ½ tsp / 2.5 mL of vanilla bean paste and a pinch of sea salt. Make sure the liquid is cold – we like to keep it in the refrigerator until we are ready to blend, and ideally it should be around 36°F / 2°C when you add it to the blender. If the liquid is not cold enough, as it is blended the friction in the blender will heat up the shake too quickly. This will destroy many of the volatile aromatics in the cacao.
2. Incorporating the Functional Powders
Sift 2 tbsp (14g) of raw cacao powder and ½ tsp (1.5g) Reishi extract powder directly onto the liquid in your mixing cup. Sifting your dry ingredients is very important in preventing the very fine particles to cling together and form a ‘lump’ as soon as they come into contact with the moisture in your liquid. This is essential to allow the powders to properly ‘hydrate’ and form the correct consistency in your drink.
3. Adding the Binding Matrix
Now, drop in the 2 pitted Medjool dates and 1 tablespoon (16g) of raw cashew butter. Place the 2 dates right on top of the blender blades so they get pulled in immediately when you turn on the blender.
4. The Initial Low-Shear Hydration
Twist the blender lid to ensure it is securely locked into place. Start blender at lowest speed and gradually move to medium speed over a period of 15 seconds. You will notice the liquid will go from a clear liquid with separated white milk and brown powder to a opaque tan liquid. This is to make sure all of the dry ingredients are completely wet before high speed shearing.
5. High-Velocity Emulsification
Turn the dial to highest speed and blend for 45 seconds straight. As it blends a deep looking vortex should begin to develop in the center of the can drawing more and more air into it. At first the smells escaping from the lid will be sharp and very dusty with a strong cocoa scent. Very quickly the aroma will evolve into a deep, complex smelling aroma of dark chocolate and roasted nuts. The end result will be a very glossy and uniform mixture with a number of microscopic air bubbles visible on the surface perimeter.
6. Tempering and Final Polish
Add 3 small artisanal ice cubes (approx. 45 g total) to the blender as previously described. As when adding ice to any blended beverage, do not add the ice at the very beginning of blending the recipe as it would dilute the beverage base prior to the emulsion locking in place. Once all other ingredients have been added, blend for an additional 15 seconds on high speed until the ice is 100% crushed and the mixture is cool and has the desired consistency. It should be very thick and smooth, and coat the blender walls of the blender thoroughly when tilted.
The Science Behind the Recipe
The smooth and velvety texture of our Premium Shake is created by the principle of lipid emulsification and/or hydrocolloid suspension. In natural Cashew Butter there are many different fats which are all hydrophobic in nature. In contrast, almond milk is essentially hydrophilic in nature. The high-shear action of the blades of a professional blender is required to create the sub-micron droplets of the fat in the Cashew Butter. The natural proteins in the almond milk act as surfactants to stabilize the droplets, preventing them from coalescing.
Breaks Cashew Lipids into Sub-Micron Droplets
Hydrates Date Pectin & Fibers
At the same time the Medjool dates release in the water phase a number of long-chain polysaccharides including pectin and cellulose fibers. These inturn increase the viscosity of the water phase and this in turn affects the rate of the fat droplets and cacao particles dispersed throughout the chocolate in a number of ways. The increased viscosity of the chocolate makes for a slow passage for the fat droplets and cacao particles in accordance with Stokes’ Law which in turn prevents these being left behind as sediment or in the process of phase separation resulting in a very stable suspension that has an excellent mouthfeel without the use of gums and other such chemical stabilizers.
Pro Tips for Success
Toast the Almonds Prior to Milking (for House Milk): By toasting the raw almonds at 325°F / 163°C for 8 minutes prior to soaking them, the Maillard reaction is initiated which will produce pyrazines to give a smoky/savory flavor to combat the bitterness of the adaptogens in the formula.
The Ice-Tempering Sequence: Never add ice to your blender before the last 15 seconds of blending. The effects that ice has on the blades of your blender is drastically different in the beginning of blending as it is at the end, and by adding it early you are only hindering your ability to properly break down your dates and raw nut butters by drastically lowering the shear force.
The Espresso Visual Check: A properly emulsified functional shake will have a crown of micro-foam similar to that of a shot of espresso. If it has large, unstable bubbles, then the item was not mixed long enough or it has too low a fat-to-liquid ratio.
Common Mistakes to Avoid
Chalky or Sand-Like Texture
The Cause: The blending of the very dense raw cacao powder with low-performance machinery or even without sifting.
The Fix: Strain the mixture through a chinois or sifter with very fine mesh before serving to scoop up the remaining particles that did not surface in the shake.
Rapid Phase Separation (The "Split" Shake)
Using too much water in store-bought almond milks (high volume, low lipid structure) or no cashew butter binder at all.
Always use a high-fat binding agent in your emulsions for physical stability, whether it be nut butter, avocado, or coconut manna.
Friction-Induced Warming
Blending an mixture that contains and/or is a warm / cooled product of length of time over two minutes and at high speed which transferences the thermal energy from the blending motor to the contents of the blender resulting in a relatively lukewarm unpalatable mixture.
The Fix: Store all of your ingredients in the fridge until time of assembly and strictly adhere to the timing of your Protocol.
Culinary Safety & Hygiene
Raw, unprocessed plant materials along with concentrated functional adaptogens demand the utmost attention to maintaining the highest standards of cleaning and sanitizing within the blender and surrounding environment.
Adaptogen Sourcing: Raw functional adaptogens such as the mushroom extracts offered can contain high levels of heavy metals and active microbes due to their nature as bio-accumulative fungi. Thus it is crucial to demand third party test results prior to purchasing.
Blender Sanitation: Blade assemblies for high-speed blenders contain gaskets that can harbor soiled material. After use, such as for making raw food smoothies, clean the blender by muddling together warm water and 2 drops of organic dish soap on the highest speed for 30 seconds. Then rinse and sanitize as required.
The Perfect Pairing
Rawfood shakes are not only a delicious and healthy way to refuel, they can also be explored in a new dimension when you learn to balance out their flavors with corresponding textures and tastes. In this case the rather earthy flavor of the raw cacao is perfectly balanced by a Botanical Counterpart, an Acid Contrast and a crunchy Fiber Supplement.
The Botanical Counterpart: Thrice baked anise biscotti (crunchy) to cut through the fats of the cashew butter with the sharp licorice flavor highlighting the floral top notes of the raw cacao.
The Acid Contrast: A side bowl of small amounts of fresh raspberries or blackberries that are highly tart will provide the much needed acidity to cut through the shake between sips. The acids in the berries, such as malic and citric, will cut through the fats in the cashew butter.
Storage Excellence
This is designed to be consumed straight away to realize the full of micro-foam and temperature synthesis, but liquid can be stored in an airtight, vacuum-sealed glass container in the refrigerator for up to 24 hours at 34-38°F (1-3°C).
This recipe has no stabilizers in it, so it will naturally separate over time. Do not consume if split and if desired to recombine, place in chilled blender jar and flash-blend for 10 seconds before serving. It is not recommended to freeze as the fibers in the solids will break down and cause a watery and unappetizing texture when thawed.
Frequent Asked Questions (FAQ)
Is regular reishi powder the same as extract powder?
So you didn’t know that plain reishi powder is made of up the chitin from the mushroom’s cells. Chitin is something that humans cannot digest. Reishi powder is VERY gritty and would give the texture of your smoothie a bad feel. I recommend using water-extracted or alcohol-extracted powder made from Reishi mushrooms. This powder is 100% bioavailable and 100% soluble.
Why is raw cacao preferred over Dutch-processed cocoa powder?
Dutch-processed cocoa has been treated with an alkalizing agent, usually in the form of sodium or potassium, which reduces the natural acidity of the cocoa and produces a very smooth, mild, mellow flavor. Although Dutch-processed cocoa has a milder flavor than Raw cacao it often has lost a lot of the complex fruit flavors and has a much lower level of antioxidants. In comparison the Raw cacao powder retains the natural acidity of the cacao and this allows the deep, earthy bitter flavor of the Reishi mushroom extract to be balanced.
How can I make this shake allergen-friendly if I have a nut allergy?
Switch sprouted almond milk for organic, cold-pressed sunflower seed milk and switch cashew butter for either raw sunflower seed butter or for Tahini. It will still have the exact right lipid ratio in order to create an emulsion and will be 100% tree nut free and thus safe for anyone with a tree nut allergy.
Nutrition Facts
Functional mixology has no limits! I have seen how other blends of adaptogens can be used within the cacao framework. What blends of functional ingredients have you played with and how have you used them? I’d love to see any photos or use the hashtag #PurelyShakenMasterclass on social media and see your interpretations and variations, all with a view to perfecting these, new, technical methods of cocktail making. We can create them together and make up new recipes with mix of ingredients. I am thinking of adding Cordyceps for energy, Ashwagandha for stress relief etc. – so any thoughts on different possible combinations of other blends would be gratefully received in the comments below.
