Tart Cherry Moon Milk


Yield: 2


  • 6 ounces U.S. almond milk
  • 4 ounces Montmorency tart cherry juice
  • 1 tbsp honey or maple syrup
  • 1/2 tsp ashwagandha
  • dried culinary rose petals


  1. Heat almond milk and tart cherry juice over medium heat in a small pot.
  2. Remove from heat, and whisk in honey and ashwagandha. (If you want to make it really frothy, you can add it to a blender).
  3. Top with rose petals and drink warm.