Moon Milk Recipe
This is my basic moon milk recipe. It's simple, creamy, delicious, and can easily be adapted to your favorite flavors. See the article above for golden milk, blue moon, and chai versions.
Add milk to a small saucepan. Sprinkle ashwagandha powder somewhat evenly over the surface (this helps prevent clumping when you whisk). Add vanilla and loose herbs (if using) and whisk until well combined. If you're using a tea bag, add it to the pot after you've whisked everything else together.
Heat pan to a simmer. As soon as it starts simmering, remove it from heat and cover the pan with a lid. Allow to steep for 5-10 minutes.
Once the moon milk is done steeping, remove the tea bag or strain the liquid into a mug. I love this type of stainless steel tea strainer that allows you to pour everything into your cup and then just lift out the loose herbs.
Add sweetener to taste. Sip and - if desired - stir in a teaspoon or two of ghee or coconut oil for additional creaminess.
Optional step: Froth with a milk frother and/or garnish with organic, food-grade calendula or rose petals if desired.