- 2 cups whole, 2%, or soy milk
- 1 tablespoon instant espresso powder
- 1 teaspoon sea salt
- 1/2 cup heavy cream
Makes 4 teacup size servings or 8 espresso size

1. In a small saucepan, heat milk and 1 cup porcini mushrooms until hot but not boiling. Remove from heat and let stand for 1/2 hour, to infuse the milk with the mushroom flavor.

2. While the milk is infusing, place the extra dried porcini mushrooms in a spice mill or coffee grinder and grind to a very fine powder. Remove from grinder and set aside.

3. Place the heavy cream in a small stainless or glass bowl and whip with a whisk until soft peaks form. Set aside.

4. Strain the milk mixture through a very fine strainer or coffee filter. (Porcini can be gritty, be sure to strain well). Return milk mixture to pan and whisk in espresso powder and salt. Bring the mixture to a simmer, stirring to prevent it from boiling over.

5. Divide the cappuccino between 4 teacups or 8 espresso cups. Top each with a spoonful of whipped cream, and sprinkle the porcini dust over each. Serve right away.

Recipe by Chef Instructor Chef Erica Wides, Institute of Culinary Education

The same foods that are good for you to eat are good for your skin. Click here for a product that uses mushrooms, the same superfood ingredient in this drink.