Blueberry Moon Milk will lull you to sleep with delicious and nourishing adaptogens, cardamom, turmeric and ginger.
Course Drinks
Cuisine Indian
Prep Time 2 minutesminutes
Cook Time 13 minutesminutes
Total Time 15 minutesminutes
Servings 2servings
Calories 197kcal
Author Tristin Rieken
Ingredients
2cupswhole milk
¼cupblueberriesfrozen or fresh
2teaspoonscoconut oilor ghee
1teaspoonginger root
½teaspoondried turmeric
½teaspoonground cinnamon
2teaspoonsmucuna powder
1pinchcardamomor a handful of whole pods
1pinchblack pepper
1pinchsea salt
Instructions
In a small saucepan over medium low heat melt coconut oil. Add turmeric, cinnamon, black pepper and both ginger and cardamom if using the dried ground versions. heat until spices have become fragrant.
If using whole cardamom pods and fresh ginger root, add now along with blueberries, otherwise just add blueberries. Warm berries through then add milk.
Over medium low heat stir mixture and bring to a gentle simmer. Simmer up to 10 minutes being careful not to boil.
Remove from heat and whisk in sea salt and mucuna or any other adaptogen you choose.
Strain into drinking glasses to remove any ginger and blueberry chunks and enjoy warm.
Notes
Optional: Add 1 teaspoon honey or sweetener of your choice after simmering and cooling to drinking temperature.