My sleep patterns have been the worst lately. Despite feeling tired at the end of the day, I can’t seem to fall asleep until after midnight. What is that about? It could be because I’ve been watching so many documentaries about the 9/11 era, complete with the dramatic scary thriller music + serious-toned narrators (+, you know, the subject matter, of course), but I won’t go into that. Maybe it’s all the darn screen time. Maybe it’s my night-thinker brain. I swear, all these random things pop into my head at night. My curiosity seems to skyrocket + before I know it, I’m reading about blackholes + supernovas or looking up things like “Beligan occupation of the Congo”. Not exactly ideal for the transition into dreamland.
This sleep deficit is bad news for me. I’m someone who needs a full 8 hours—always have. As a child, my parents never had trouble around bedtime. I’m ask them if I could take myself to bed, even as a toddler. Nowadays, not much has changed.
Enter “moon milk”. I’ve been seeing these elixirs pop up all over the place, from blogs to magazines. It’s sort of like the new golden milk, + there are all different variations of it. Some use adaptogens like ashwagandha while others use florals like lavender. I’ve seen the most beautiful hues of it too: soft baby blues, pale pinks, creamy whites + buttery yellows alike. And I’ve gotta gotta be honest, for me, the color was the main draw.
I much favor light, clear teas over heavier nut milks (even if nut milk is light), especially in the evening. But I figured I’d give this a shot. This recipe is simple: coconut milk, tart cherry juice (a natural source of melatonin), sweetener, ashwagandha powder (stress-busting, soothing adaptogenic herb) + some rosehips (duh).
The jury is still out on whether it’ll help me sleep. I’ve got some other ideas for changing my pre-bedtime habits that might be more spot-on, but for now, a vibrant, subtly tasty milk like this is worth a shot just for the taste.
- 6 ounces of coconut milk
- 4 ounces of unsweetened tart/sour cherry juice (Montmorency is the cherry variety you want to go for)
- 1 tablespoon of honey or stevia to taste
- A drop of vanilla (optional)
- 1/2 teaspoon of ashwagandha powder
- Dried culinary rose hips
- Unsweetened shredded or flaked coconut
Heat the milk and cherry juice together over a low heat. Once it's hot, whisk in sweetener of your choice, along with the ashwagandha.
Once integrated, pour into a mug. If you want to make it frothier, you can pour it into a blender + blend. Garnish with some rose hips + coconut for fragrance + a little more taste.
Sip. Sleep soundly (hopefully).