Recipe by LaChell Miller, Chef and Dietitian
Prep Time: 5 minutes
Cook Time: 10 minutes
1 cup whole milk
1/2 teaspoon spice powder (turmeric, beet, macha, or butterfly pea flower)
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon ginger
Pinch star anise
1 tablespoon honey
Optional garnish: lavender, chamomile, marigold, or rose petals
Optional supplement: 1/2 teaspoon ashwagandha
Note: Traditional moon milk incorporates ashwagandha for stress relief. Please consult your doctor before trying any new supplement.
1. In a small saucepan over medium-low heat, whisk milk with selected spice powder, cinnamon, cloves, ginger, anise. Steep for 10 minutes, until flavors fully develop.
2. Remove from heat and incorporate honey to serve. Consider garnishing milk with fragrant dried edible flowers for additional aromatherapy.