Moon milk stems from an Ayurvedic practice of drinking warm cow’s milk to assist in a restful night’s sleep. It was believed that drinking heated milk in small sips improves ojas, which is described as a state of balance and a harmony of body functions.
However, vegan versions of moon milk work just as well, which suggests it is the adaptogenic herbs coupled with the practice of taking time to enjoy a warm and nourishing cuppa that creates the real magic.
Pumpkin Spice Moon Milk with Chamomile
Makes about 16 ounces (2 servings).
Ingredients:
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8 oz. clean, filtered water
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2-3 Tbsp. organic chamomile flowers
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8 oz. milk of choice
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5-10 drops organic ashwagandha extract
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1/4 tsp. organic vanilla bean powder
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1/4 tsp. organic chamomile flower powder
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1/8 tsp. organic cardamom powder
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1/2 tsp. organic pumpkin pie spice
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Pinch of sea salt
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Organic maple syrup or sweetener of choice, to taste
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Organic chamomile flowers for garnish (optional)
Directions:
- Heat water until it reaches a gentle simmer.
- Add chamomile flowers and steep for 5 minutes.
- Meanwhile, heat milk of choice.
- Using a strainer, pour chamomile infusion into each cup, filling halfway.
- Fill remaining half of cup with warm milk.
- Add ashwagandha extract, herbal powders, and sea salt.
- Add optional sweeter, to taste.
- Stir until incorporated.
- Garnish with optional chamomile flowers.
Pro Tips:
- You can add this moon milk to a blender or utilize a frother if you’d like a latte effect.
- No recipe is carved in stone, so feel free to adjust ratios or flavors to suit your preferences and needs.
- It’s possible that your herbal powders may sink to the bottom as you are enjoying your drink. I like to keep a spoon handy to keep that herbal goodness suspended and evenly sippable.
