Before you ask, no, this is not milk from the moon. Moon milk is a fun term from Ayurvedic medicine that is essentially warm milk with spices and honey. Typically, people consume it before bed to help fall asleep faster and sleep more soundly. You can make moon milk with any milk and combination of spices or sweetener. Typically, though, moon milk has a striking color that results from the different spices and adaptogenic herbs.
Cardamom moon milk obviously contains cardamom, which is a fragrant spice that is truly exotic. It is rich in antioxidants and helps improve digestive function. Besides cardamom, this moon milk contains ashwagandha, an adaptogen that works to regulate hormones, mitigate inflammation, and reduce stress. Although these herbs are highly beneficial, they do not provide the signature blueish hue that you see in the picture. In order to get that color, you need butterfly pea flower powder.
Butterfly pea flower powder has a dreamy blue color that works in harmony with ashwagandha and cardamom. According to health experts, butterfly pea flower helps reduce anxiety, stress levels, and may aid sleep. Not only does it provide a good dose of antioxidants, but it may also act as a natural aphrodisiac. It primarily helps relax the mind and body, just like the other ingredients in this moon milk, so we hope it helps you relax and fall asleep.
- Prep Time:5m
- Cook Time:5m
- Total Time:10m
- Serves: 1 serving
- Category: Smoothies & Juices, Vegan, Vegetarian, Gluten-Free
Ingredients
- 1 1/2 unsweetened almond or cashew milk
- 1/4 tsp. cardamom
- 1/4 tsp. ashwagandha powder
- 1/4 tsp. butterfly pea flower powder
- 1 tsp. coconut oil
- 1 tsp. grade A maple syrup
- 1/8 tsp. pure vanilla extract
Instructions
- Combine all of the ingredients, except the maple syrup and vanilla extract, in a small saucepan over medium-low heat. Simmer for five minutes and then remove from heat.
- Pour the warmed mixture into a blender and add the maple syrup and vanilla extract. Blend for about 20 seconds and serve immediately.
