[RECIPE] Tastes like a cookie, helps you sleep like a baby

I have one of my latest favorite recipes for you today, and it’s perfect for evenings you want a sweet treat and/or are feeling a little stressed.

Herbal “sleepytime” teas like chamomile are great, but sometimes you just want something a little richer and more comforting. This Moon Milk recipe definitely fits the bill.

It’s warm, soothing, and it tastes like a spice cookie! (For real.) Plus, it’s packed with ingredients that are designed to help you beat stress AND get to sleep faster.

The spice mix might look a little intimidating, but please don’t let that stop you.

All of these spices are readily available at grocery stores and they contain so many benefits: cinnamon helps stabilize your blood sugar, turmeric helps eliminate inflammation, and nutmeg contains sleep-friendly phytonutrients.

If you love this recipe as much as I do, it’ll become a regular part of your nighttime routine. And if that’s the case, you can make the spice mix in bulk so it’s ready to go any time you want it! (A serving is about 2 teaspoons of the mix made in bulk, but you can adjust that to taste.)

Notes: I don’t use the honey because this recipe is pretty sweet as-is, but feel free to adjust this to your taste. Organic maple syrup would make a nice variation, too.

Also, ashwagandha – which is an adaptogen that helps your body both relax and handle stress – is available at most supplement stores or online. The recipe is just fine without it, so if you can’t find ashwagandha or you don’t want to use it, no worries!

Golden Moon Milk

  • 1 cup (240 ml) unsweetened cashew, almond or hemp milk
  • ½ tsp ground cinnamon
  • ½ tsp ground turmeric
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom
  • Pinch of ground nutmeg
  • Pinch of ground clove
  • Freshly ground black pepper
  • ¼ tsp ground ashwagandha (optional)
  • 1 tsp melted coconut oil
  • 1 tsp raw honey (optional)

In a small saucepan over medium-low heat, bring the nut milk to a simmer. While that’s heating, in a small bowl whisk together all the spices and ashwagandha (if you’re using it).

Next, whisk the spices into the milk, making sure to dissolve any clumps. Add the coconut oil and lower the heat, and continue to cook for 7-10 minutes.

Remove the saucepan from the heat and let it cool slightly before adding the honey. Pour into a mug and enjoy.

I hope you enjoy it!

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