Lavender Moon Milk with Ashwagandha
Try this blue lavender moon milk to end your day and help promote a great night’s rest. This milk is delicious, nutritious and beautiful!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 cups 1x
Ingredients
Scale
- 3 cups unsweetened vanilla almond milk
- 1 tablespoon dried culinary lavender
- 1 teaspoon blue-green algae (such as E3Live Blue Majik)
- OPTIONAL: 1 tablespoon wildflower/raw honey*
- 1 teaspoon ashwagandha (such as Moon Juice)
Instructions
- In a small pot, combine the lavender with 2 1/2 cups of the almond milk. Add the honey, if using.
- Bring milk to a gentle simmer. Turn off heat and let steep for 10 minutes.
- While milk is cooking, in a small bowl whisk together the remaining 1/2 cup of almond milk with the blue algae.
- Once the lavender milk mixture is done steeping, strain milk mixture, removing the lavender into the bowl with the blue algae milk mixture and combine.
- Divide mixture into 2 cups. Add 1/2 teaspoon ashwagandha to each cup and stir until combined. Enjoy!
Notes
- If you are vegan, you can substitute maple syrup.
- To avoid the straining step, bundle lavender in a small sachet made from cheesecloth and secure with cooking twine. Add to milk and remove after steeping.
Nutrition
- Serving Size: 1 cup
