Moon Milk

healthyish almond milk cinnamon cardamom nutmeg coconut oil honey

Alaina Sullivan

Makes 1

Source

Ingredients

1 cup whole milk or unsweetened nut milk (such as hemp, almond, or cashew)

½ teaspoon ground cinnamon

½ teaspoon ground turmeric

¼ teaspoon ground ashwagandha (or another adaptogen, like shatavari or astralagus)

2 pinches of ground cardamom

Pinch of ground ginger (optional)

Pinch of ground nutmeg

Freshly ground black pepper

1 teaspoon virgin coconut oil or ghee

1 teaspoon honey, preferably raw

Method

Bring milk to a simmer in a small saucepan over medium-low heat. Whisk in cinnamon, turmeric, ashwagandha, cardamom, ginger, if using, and nutmeg; season with pepper. Whisk vigorously to incorporate any clumps. Add coconut oil, reduce heat to low, and continue to cook until warmed through, 5–10 minutes (the longer you go, the stronger the medicine). Remove from heat and let cool slightly. Stir in honey (you want to avoid cooking honey or you'll destroy its healing goodness). Pour into a mug, drink warm, and climb right into bed.