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How I Take My Coffee... with Superfoods! - Champagne at Shannon's

How I Take My Coffee… with Superfoods!

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San Francisco based lifestyle blogger, Shannon Silver of Champagne at Shannon's, shares how she makes a superfood coffee!
Happy Monday!

As you know, I’ve gotten back into a fitness routine after rejoining a gym for the first time in years. I’ve been doing my girl Courtney’s #bombshell angel, & man, it sure is kicking my ass in all the best ways. In fact, Erik even told me this weekend that I already look more toned, so I’m exited to see the results in a few weeks. That said, I do feel great & have been sleeping much better each and every night.

One of my favourite work out tips is to have coffee before a work out. It really helps energy levels & I find it is the secret ingredient for me to totally crush my cardio.

Even on days that I’m not working out, like many people, I like to start my day off with a cup or two.

Not only is the routine aspect of it soothing, but it allows me to start the day on the right foot. I find I am more clear-headed, easy to focus, good mood, & my morning brew is all to thank.

See, I have a special blend that really makes me feel rocking all day long. The health benefits are through the roof, but honestly, the taste is even better. All aspects of the flavours complement the others.

I also make mine with a drip maker. I fill it to the 4 Cups marker (which makes roughly the same amount at a Starbucks Venti) with about 2-4 – depending on my mood – tbsps of the coffee mixture.

Once brewed, I either get a head start on my work, or household chores until it’s time to either work out or get ready. Byt he time I start my commute for work, I already feel plenty accomplished & all there… even if I over indulged the evening before.

There are only three ingredients: Coffee, maca powder, & cinnamon.

My mix is simple… yet super versitile. I use a 2:1 :: coffee : spices ratio. Of course, this can be totally adjusted to pallettes.

I mix together all the spices in advance & let them brew together. I do this for a variety of reasons.

The most obvious of the bunch, it’s a major time saver. Rather than pulling down all the ingredients, opening & closing the bags, and going back and forth between ingredients, it’s a one stop shop. Can’t beat that!

The second reason, I always add cinnamon to my coffee, but it always coagulates to a mess at the bottom. I started doing this back in college to avoid the gunky mess. It still brews fine & you get the extra cinnamon flavour, but without the mess.

Both cinnamon & maca powder aren’t destroyed with heat, so both spices can handle being brewed while still getting the full effects.

Let’s talk coffee!

I personally love Hazelnut Coffee. I find it adds to the comforting, toasty flavours & it is delicious with cinnamon. Of course, you can use any coffee you like!

As far as roasts, I’m a fan of light (or blonde) roast. The lighter the roast, the more caffeine. Any roast will do, in fact, dark roasts tend to have an extra spiced flavour to it, so very complementary.

MACA Powder to make you feel good

Maca Powder is one of my absolute favourite ingredents. For starters, it has a vanilla, butterscotch nose & favour to it, so it pairs perfectly with coffee & other spices.

I talked about it here a bit, but maca is a Peruvian superfood in the radish family. It is a natural mood improver & energy source. It’s also good for stress relief & the libido. Really, it’s just ground up “feel good vibes”.

This with the coffee really complement each other nicely: both with flavour & mood. This also really helps my work outs!

CINNAMON – the best damn spice there is!

Okay, so I love cinnamon. I really can’t get enough of it.

For starters, the flavour is really the best. I find both the taste & smell of cinnamon so sexy. It’s warm, comforting & spicy.

It is coffee’s perfect match – I can’t take my coffee without it since I’m so used to this (I’ve taken my coffee with it since 2009 and have yet to stop). In fact, one of my favourite things about Erik, is when he surprised me with a cup of coffee in the mornign, he always adds cinnamon for me.

For health, the benefits are nearly endless. It’s a great anti-inflammatory, and also awesome for your blood pressure. It also is fantastic for your metabolism, your libido, mood, & natural breath freshener. Win, win, so much win.


I take all of the above, and fill a mason jar with it.

I do 2 tbsps of ground coffee, 1 tbsp of cinnamon, 1 tbsp of maca powder & repeat until it’s fully swirled. It looks great before shaking, so can also make a fun gift!

Right before I seal it, I add a dash of pink himalayan sea salt. A girlfriend of mine, Serena, worked as a barista for a few years & she taught me that a sprinkle of salt will help cut the bitterness of the coffee. (I also heard crushed egg shells lend to the smoothness & will get rid of acidity but I have yet to try – anyone know?)

Once sealed, shake ti all up until blended.

When ready to serve, use the desired amount of tbsps of the mixture. A good rule of thumb is 1 tbsp per cup. I find one jar lasts me about 3 weeks or so.

San Francisco based lifestyle blogger, Shannon Silver of Champagne at Shannon's, shares how she makes a superfood coffee! San Francisco based lifestyle blogger, Shannon Silver of Champagne at Shannon's, shares how she makes a superfood coffee!


Again, this is super versatile. You could even use mulling spices in lieu of the others. If you’re feeling a bit spicy, add a touch of cayenne pepper to it!

Either way, a cup of this every morning is my absolute favourite!

Be sure to give it a go!


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