Vegan Pink Moon Milk

Prep Time 00:05 Cook Time 00:05
Serves 1


  • 6 ounces almond milk (preferably homemade)
  • 4 ounces unsweetened Montmorency tart cherry juice
  • 1 tablespoon honey or maple syrup
  • 1/2 teaspoon ashwagandha powder
  • dried culinary rose petals


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


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