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:

• 8 oz. clean, filtered water

• 2-3 Tbsp. organic chamomile flowers

• 8 oz. milk of choice

• 5-10 drops organic ashwagandha extract

• 1/4 tsp. organic vanilla bean powder

• 1/4 tsp. organic chamomile flower powder

• 1/8 tsp. organic cardamom powder

• 1/2 tsp. organic pumpkin pie spice

• Pinch of sea salt

• Organic maple syrup or sweetener of choice, to taste

• Organic chamomile flowers for garnish (optional)

Directions:

1. Heat water until it reaches a gentle simmer.
2. Add chamomile flowers and steep for 5 minutes.
3. Meanwhile, heat milk of choice.
4. Using a strainer, pour chamomile infusion into each cup, filling halfway.
5. Fill remaining half of cup with warm milk.
6. Add ashwagandha extract, herbal powders, and sea salt.
7. Add optional sweeter, to taste.
8. Stir until incorporated.
9. 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.