Moon Milk Recipe (Adaptogenic Latte)

Milk: The base of the drink, which can be dairy or non-dairy depending on your preference.

Ashwagandha powder: An adaptogenic herb that helps reduce stress and promote relaxation.

Cinnamon: A warming spice that adds flavor and has anti-inflammatory properties.

Honey: A natural sweetener that also has soothing properties, or you can use maple syrup as a vegan alternative.

Turmeric: A spice known for its anti-inflammatory and antioxidant benefits.

Nutmeg: A warming spice that adds a subtle, nutty flavor to the drink.

To enhance the flavor and health benefits of your moon milk, consider using freshly grated nutmeg and cinnamon instead of pre-ground spices. Freshly grated spices release more essential oils, resulting in a richer and more aromatic drink. Additionally, when heating the milk, make sure to stir continuously to prevent it from scorching at the bottom of the pan. This will ensure a smooth and creamy texture for your adaptogenic latte.

• milk - Substitute with almond milk: Almond milk is a great non-dairy alternative that provides a similar creamy texture and mild flavor.

• milk - Substitute with oat milk: Oat milk offers a slightly sweet taste and a creamy consistency, making it a good non-dairy option.

• ashwagandha powder - Substitute with maca powder: Maca powder is another adaptogen that can help with stress and energy levels, similar to ashwagandha.

• ashwagandha powder - Substitute with reishi powder: Reishi powder is an adaptogenic mushroom that can provide calming effects and support the immune system.

• cinnamon - Substitute with cardamom: Cardamom offers a warm, slightly sweet flavor that can complement the other spices in the recipe.

• cinnamon - Substitute with ginger: Ginger adds a spicy kick and has anti-inflammatory properties, making it a good alternative to cinnamon.

• honey - Substitute with agave syrup: Agave syrup is a plant-based sweetener that can provide a similar level of sweetness as honey.

• honey - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and offers a caramel-like sweetness, making it a good alternative to honey.

• turmeric - Substitute with saffron: Saffron provides a unique flavor and a vibrant yellow color, similar to turmeric.

• turmeric - Substitute with ginger: Ginger can add a warm, spicy flavor and also has anti-inflammatory properties, making it a good substitute for turmeric.

• nutmeg - Substitute with allspice: Allspice offers a similar warm, spicy flavor profile and can be used as a substitute for nutmeg.

• nutmeg - Substitute with cloves: Cloves provide a strong, warm flavor that can mimic the taste of nutmeg in recipes.

• Allow the moon milk to cool to room temperature before storing. This prevents condensation, which can dilute the flavors and affect the texture.
• Transfer the cooled moon milk into an airtight container. Glass jars with tight-fitting lids work best to maintain freshness and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The moon milk will stay fresh for up to 3-4 days.
• Before reheating, give the moon milk a good shake or stir to redistribute any settled spices and ensure a consistent flavor.
• To reheat, pour the desired amount into a small saucepan and warm over medium heat until it reaches your preferred temperature. Avoid boiling to preserve the delicate flavors of the adaptogenic latte.
• If you prefer using a microwave, heat the moon milk in a microwave-safe mug in 30-second intervals, stirring in between, until warm.
• For freezing, pour the cooled moon milk into ice cube trays. Once frozen, transfer the cubes to a freezer-safe bag or container. This method allows you to thaw only what you need.
• To thaw, place the desired number of moon milk cubes in a saucepan and heat gently over medium-low heat, stirring occasionally until fully melted and warmed through.
• Alternatively, you can thaw the moon milk cubes in the refrigerator overnight and then reheat as needed.

• Pour the leftover moon milk into a small saucepan.
• Heat over medium-low heat, stirring occasionally to prevent scorching.
• Once the moon milk is warm but not boiling, remove from heat and pour into a mug.
• Alternatively, transfer the moon milk to a microwave-safe mug.
• Microwave on medium power for 30-second intervals, stirring between each interval until the desired temperature is reached.
• For an extra touch, froth the moon milk with a handheld frother or whisk before serving.

• Small saucepan: Used to heat the milk over medium heat until warm but not boiling.

• Whisk: Essential for blending the ashwagandha powder, cinnamon, honey or maple syrup, turmeric, and nutmeg into the milk until well combined.

• Mug: The final vessel for pouring the warm mixture into and enjoying your adaptogenic latte.

Pre-mix the spices: Combine ashwagandha powder, cinnamon, turmeric, and nutmeg in a small jar ahead of time. This way, you can quickly add them to the milk without measuring each one individually.

Use a microwave: Heat the milk in the microwave for about 1-2 minutes instead of using a saucepan. This saves time and reduces cleanup.

Opt for a frother: Use a milk frother to mix the ingredients quickly and efficiently, ensuring a smooth and well-combined latte.

Batch prep: Make a larger batch of the moon milk mixture and store it in the fridge. Reheat a cup as needed.