Latte, cappuccino, affogato: 5 recipes with a Mush Caps capsule
By the Mush n Go editorial team - 03 October 2026
By the Mush n Go editorial teamPublished 3 October 202615 min read
Mushroom coffee recipes
With a Mush Caps capsule, a little milk and a milk frother, you can make a latte, a cappuccino, an affogato, an iced latte or a mocha in a few minutes. The principle stays the same: a short coffee as the base, hot or cold milk, a fine foam. Here are our 5 capsule recipes, with the quantities and the small moves that make the difference.
Brainstoorm
The Mush Caps recipe in powder form: Lion's Mane, Cordyceps and Chaga at 1,000 mg each, 3,000 mg of maca, ashwagandha, chicory and 20 mg of NewCaff® caffeine per cup. Hot or cold, with water or milk.
Discover Brainstoorm →
Coffee Pack
Brainstoorm Coffee and Brainstoorm Chocolate-Hazelnut together: enough to vary your recipes, a latte in the morning, a hot chocolate in the afternoon, with no mushroom taste.
Discover the pack →
The base of every recipe
Short or long coffee: everything starts here.
Mush Caps slips into your machine like any Nespresso® Original format capsule. Same move, same button, about thirty seconds. Each capsule holds 5 g of a blend of coffee, three mushrooms (Lion's Mane, Cordyceps, Chaga) and two adaptogenic plants (maca and ashwagandha), with 17 mg of microencapsulated caffeine. It is the same recipe as the Brainstoorm Coffee pouch, dosed once and for all. And no mushroom taste: a short, intense coffee with its crema.
For your recipes, the choice comes down to the button on your machine. A short coffee (the espresso button, about 40 ml on most machines) gives a concentrated base that keeps its flavour once it meets the milk. A long coffee (the lungo button) is better drunk as it is, in a large cup.
The rule is simple: as soon as there is milk, ice or vanilla ice cream, start from a short coffee. The bigger the drink, the more concentrated the base needs to be, otherwise the coffee disappears behind the milk.
| Recipe | Base | Milk | Cup |
|---|---|---|---|
| Latte | Short coffee | 150 to 200 ml, hot, little foam | Tall glass or bowl, 250 to 300 ml |
| Cappuccino | Short coffee | 100 ml, hot, lots of foam | 150 to 180 ml cup |
| Affogato | Short coffee | None, one scoop of ice cream | Small bowl or glass |
| Iced latte | Short coffee | 150 ml, cold | 300 ml tall glass |
| Mocha | Short coffee | 150 ml, hot, with chocolate | 250 ml cup |
Button volumes vary between models, and most machines let you reprogramme them. Trust your cup more than the exact figure.
The equipment
What you really need.
No barista kit required. These five recipes use what you already have in the kitchen, plus a milk frother.
- A Nespresso® Original format or compatible machine (Krups, Magimix, De'Longhi, Sage, L'OR Barista…). The Vertuo range and other systems, such as Dolce Gusto, are not compatible.
- Mush Caps capsules: one per recipe, no more.
- A milk frother, for hot foam and cold foam alike.
- A small saucepan or the microwave, to heat the milk.
- Ice cubes and a scoop of vanilla ice cream, for the cold recipes.
- A tall clear glass: a layered latte is something to look at before you drink it.
Not sure your machine takes the format? Our article on the Nespresso® compatible mushroom coffee capsule covers the models and the differences between Original and Vertuo.
The frother trick
Fine foam in ten seconds.
Foam is what turns a milky coffee into a cappuccino. And it is where most homemade recipes go wrong: too many big bubbles, foam that collapses within a minute, scorched milk. With a frother, it all comes down to four details.
Temperature
Heat the milk without boiling it, until it steams lightly. Milk that is too hot foams badly and loses its sweetness.
Position
Dip the head of the frother just below the surface, glass tilted, so the milk spins like a whirlpool.
Finish
Lower the frother to the bottom to smooth the foam, then tap the glass on the worktop and swirl it to break up the big bubbles.
Fourth detail: quantity. Do not fill the glass more than a third, as the foam easily doubles in volume. For a cappuccino, pour the milk over the coffee: the foam stays on top and the coffee rises as a thin brown ring around the edge.
The frother works cold too. Cold milk, frothed for ten to fifteen seconds, gives a lighter, airier foam, perfect on an iced latte. Whole milk and plant drinks labelled "barista" foam best; more on that below.
Recipe 1
The latte, smooth and creamy.
This is the simplest recipe and the most requested. Plenty of milk, a short coffee, a thin layer of foam. The latte softens the intense coffee flavour and is made for slow sipping, at breakfast or at your desk.
The milk
Heat 150 to 200 ml of milk without boiling, then froth it for just a few seconds: what you want is mostly velvety milk.
The coffee
Brew the capsule as a short coffee straight into the tall glass.
Putting it together
Pour the milk gently over the coffee, holding back the foam with a spoon, then spoon it on top.
For a layered latte, pour the hot milk into the glass first, then brew the coffee over it slowly. The coffee, less dense than the milk, settles on top of the milk, just below the foam. It works every time in a clear glass.
Recipe 2
The cappuccino, foam first.
A cappuccino is all about its proportions: roughly one third coffee, one third hot milk, one third foam. It is shorter than a latte, stronger, and served in a cup rather than a glass.
The foam
Heat 100 ml of milk and froth it for longer than for a latte, until the foam is thick and glossy.
The coffee
Brew the capsule as a short coffee into a cup warmed with hot water.
Serving
Pour the milk in one go, into the centre, then finish with the foam using a spoon. Dust with cocoa.
The barista's trick: warm the cup. A cold cup cools the coffee in seconds and makes the foam collapse. A quick rinse with hot water is enough.
Recipe 3
The affogato, dessert in two minutes.
In Italian, affogato means "drowned": a scoop of vanilla ice cream drowned in hot coffee. It is the quickest dessert there is, and one of the most popular at the end of a meal. With 17 mg of caffeine per capsule, it also works after lunch.
The ice cream
Place the scoop of ice cream in a bowl taken out of the freezer a few minutes earlier.
The coffee
Brew the capsule as a short coffee into a separate small cup.
Serving
Pour the hot coffee over the ice cream just before serving, scatter over the hazelnuts and eat straight away.
Why brew the coffee separately? So you can pour it in front of your guests, and so the ice cream does not melt under the machine. A good-quality vanilla ice cream, rich in cream, holds up better and gives the hot-cold contrast that makes an affogato so good. For a plant-based version, oat or coconut ice cream works very well.
Recipe 4
The iced latte, iced coffee made simple.
Iced coffee is one of the most searched-for coffee recipes as soon as the sunny days arrive. The latte version is the easiest to get right with a capsule: a short coffee, plenty of ice, cold milk, and cold foam on top if you like.
The coffee
Brew the capsule as a short coffee into a small cup and let it cool for a minute.
The glass
Fill the tall glass with ice cubes, then pour in cold milk up to two thirds.
The finish
Pour the coffee gently over the ice; it stays on top. Stir just before drinking.
Two tricks to avoid a watery iced coffee. First, never brew hot coffee straight onto the ice: it melts in seconds and drowns the drink. Second, make coffee ice cubes: brew a capsule as a long coffee, let it cool, pour it into an ice-cube tray. They chill the drink without ever diluting it.
For cold foam, froth 50 ml of very cold milk for about fifteen seconds and spoon it on top. And if you prefer it without milk, a short coffee over ice, topped up with a little cold water, makes a very refreshing black iced coffee.
Recipe 5
The mocha, between coffee and chocolate.
The mocha is the indulgent recipe on the list: a latte with chocolate melted into it. It is the drink for winter afternoons, and the easiest way to win over people who find coffee too bitter.
The chocolate
Melt the chocolate in the hot milk, stirring, without letting it boil. If using cocoa, mix it first with a spoonful of milk.
The coffee
Brew the capsule as a short coffee into the cup, then pour the chocolate milk over it.
The foam
Froth a little plain milk, spoon it on top and dust with grated chocolate.
The simplest version, with no chocolate to melt: make a cup of Brainstoorm Chocolate-Hazelnut with milk, then add a Mush Caps capsule brewed as a short coffee. You get a hazelnut mocha, with mushrooms on both sides. The Coffee Pack brings together the coffee and the chocolate-hazelnut.
Which milk to choose
Dairy milk or plant drink: the showdown.
Milk changes everything: the texture of the foam, the sweetness of the drink, the final flavour. No option is better than another; it all depends on what you are after. Here is how they behave with a capsule brewed as a short coffee.
| Milk | Foam | Taste | Best for |
|---|---|---|---|
| Whole milk | Creamy and stable | Rounded, slightly sweet | Cappuccino, latte |
| Semi-skimmed milk | Airier, collapses faster | Lighter | Everyday latte |
| Barista oat drink | Very good, close to whole milk | Mild, cereal notes | All recipes |
| Soya drink | Good, fairly firm | Pronounced | Cappuccino |
| Almond drink | Fragile | Fragrant, not very sweet | Iced latte |
| Coconut drink | Light | Exotic | Iced latte, affogato |
Plant drinks labelled "barista" contain a little more fat and sometimes a stabiliser: they are designed to foam like milk. If you are lactose intolerant or vegan, they are the best choice for a cappuccino.
One last tip: cold milk foams better than milk at room temperature. Take it out of the fridge at the last moment, even for a hot recipe.
Variations
Spices, syrups, toppings: over to you.
Once you have mastered the five basic recipes, variations take a pinch. Mush Caps has no added sugar. You decide how indulgent it gets.
Cinnamon and vanilla latte
A pinch of cinnamon in the milk before heating, a few drops of vanilla extract. The most comforting latte of autumn.
Cardamom cappuccino
A crushed cardamom pod infused for two minutes in the hot milk, then strained. An oriental fragrance, with no sugar.
Maple iced latte
A teaspoon of maple syrup stirred into the hot coffee, before pouring it over the ice, so that it dissolves properly.
Hazelnut affogato
Vanilla ice cream, short coffee, crushed roasted hazelnuts and a drizzle of melted chocolate spread for the sweet-toothed.
Orange mocha
A strip of unwaxed orange zest in the chocolate milk, removed before serving. The chocolate-orange duo, coffee style.
Spiced latte
Cinnamon, ground ginger, nutmeg and clove, a pinch of each in the milk: the pumpkin spice spirit, without the syrup.
And to take your latte or iced latte to the office, a double-walled insulated flask keeps the drink hot or cold for hours.
Caffeine per recipe
How much caffeine is in your cup?
It is often the question that decides the time of your last cup. Each Mush Caps capsule contains 17 mg of NewCaff® microencapsulated caffeine, released gradually. For comparison, a classic espresso provides about 80 mg, according to the European Food Safety Authority (EFSA).
Your 5 recipes: 17 mg each
Latte, cappuccino, affogato, iced latte or mocha: one capsule per recipe, so 17 mg of caffeine. Milk and ice cream add none.
The mocha: a little more
Dark chocolate and cocoa naturally contain a little caffeine and theobromine. A few extra milligrams, depending on the amount.
The EFSA benchmark
Up to 400 mg of caffeine a day is considered safe for a healthy adult, and 200 mg a day during pregnancy. A day with three Mush Caps adds up to 51 mg.
No peak, no crash: caffeine only plays a supporting role, alongside cordyceps and maca. To put your intake in context, our article on the reasons to swap your coffee for a coffee with mushrooms and adaptogenic plants sums it up, and the mushroom coffee page presents the whole range. The full reference is at the bottom of the page.
What our customers say
The Brainstoorm recipe, day to day.
Mush Caps uses the Brainstoorm Coffee recipe, already adopted in powder form by more than 50,000 customers. These Trustpilot reviews, translated from French, are about the classic format, made with a spoon.
"I was sceptical and in the end I'm won over. Less caffeine and yet I'm full of energy and my mood stays steady"
★★★★★ Maïté S., 4 April 2026
"I used to get stomach aches with normal coffee, now my stomach has gone down and I'm in great shape"
★★★★★ Sonia L., 27 August 2026
4.8/5 on Trustpilot. To learn more about the ingredients in the recipe, see our pages Lion's Mane, Cordyceps, Chaga and Maca.
Mistakes to avoid
Five slip-ups that ruin a recipe.
A good capsule is not always enough. These are the most common mistakes, and the easiest to fix.
- Boiling the milk: it tastes cooked and no longer foams properly.
- Using the long coffee button for a latte: the drink turns weak and watery.
- Brewing hot coffee straight onto ice: the iced coffee is diluted immediately.
- Filling the jug to the brim before frothing: the foam overflows.
- Forgetting to rinse the machine: run a little water through without a capsule from time to time, and descale it following the manufacturer's instructions.
Your questions
Everything people ask us about Mush Caps recipes.
What recipes can you make with a coffee capsule?
With a capsule brewed as a short coffee, you can make a latte, a cappuccino, an affogato, an iced latte or a mocha. Just add hot or cold milk, ice cream or chocolate, and a little foam.
How do you make a cappuccino with a capsule?
Brew a Mush Caps capsule as a short coffee into a warmed cup, froth 100 ml of hot milk until the foam is thick, pour it into the centre and finish with a pinch of cocoa.
How do you make iced coffee with a capsule?
Brew the capsule as a short coffee into a small cup, fill a tall glass with ice cubes and 150 ml of cold milk, then pour the coffee over the top. To avoid dilution, use coffee ice cubes.
What is the difference between a latte and a cappuccino?
A latte has more milk and little foam, and is served in a tall glass. A cappuccino is shorter, with roughly one third coffee, one third milk and one third foam.
Can you froth plant milk?
Yes. Oat and soya drinks foam well, especially the "barista" versions. Almond and coconut drinks give a lighter foam, ideal for cold drinks.
Does Mush Caps taste of mushrooms?
No. Mush Caps makes a short, intense coffee with its crema, with no mushroom taste. In a latte or a mocha, the milk softens it even more.
Is Mush Caps compatible with my machine?
Mush Caps is in Nespresso® Original format: it works in Nespresso® Original and compatible machines, such as Krups, Magimix, De'Longhi or L'OR Barista. The Vertuo range and other systems are not compatible.
How much caffeine is in a Mush Caps latte?
17 mg, as in every capsule, since milk adds none. A classic espresso contains about 80 mg.
Is Mush Caps sweetened?
No added sugar. You can add syrup or honey to your recipes if you like them sweeter.
Can you make these recipes with Brainstoorm powder?
Yes. Replace the capsule with a scoop of Brainstoorm mixed into a splash of hot water: the recipe is the same, with 20 mg of caffeine per cup.
Sources
- EFSA Panel on Dietetic Products, Nutrition and Allergies (2015). Scientific Opinion on the safety of caffeine. EFSA Journal, 13(5):4102.
Nespresso® is a registered trademark of a third party, unconnected with Mush n Go. Mush Caps is compatible with Nespresso® Original machines, except the Vertuo range and other capsule systems.
Keep reading
Go further.
Want to understand better what is in your cup? Here are our most useful reads and pages on mushroom coffee.
Discover our mushroom and adaptogenic plant supplements
Our vegan formulas, made in Toulouse by a French manufacturer.