Moon milks are soothing caffeine-free beverages. In Ayurvedic practice, they are made with warm milk to aid sleep. However, you can enjoy them any time of day served hot, cold, or room temperature. For this pretty pink recipe, I used a combination of rose powder (which is delicious and rich in antioxidants), hibiscus (which offers a nice bit of tartness to mix, and also full of antioxidants and may reduce risk of cardiovascular disease), and cherry juice for a bit of sweetness, flavor, and color.
I made this recipe is made with nut milk, but you can substitute regular milk. Feel free to play around with your favorite spices and adaptogens, depending on your tastes and health needs–the possible combinations are endless. Rosy Moon Milk Recipe 1½ cups plant based milk of choice (I used cashew milk, which is delightfully creamy) ½ cup Unsweetened cherry juice 1 Tablespoon rose powder* ¼ teaspoon hibiscus powder* (for color) ½ teaspoon ashwaganda, maca, or any other adaptogen of your choice* Raw local honey, to taste Dried rose petals for decoration (optional) Directions: Add all ingredients to a blender and blend on high until frothy (1-2 minutes). You can drink it cold, or pour into a saucepan and heat gently until warm. Serve in your favorite mug or tea cup. Enjoy!
Note: Please consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. *I buy all of my herbs and adaptogens from my local natural food store, Anima Mundi Herbal Apothecary, and Mountain Rose Herbs.