Moon milk is an ancient Ayurvedic tradition of drinking warm milk with healing herbs and spices at bedtime. It’s made a comeback with health bloggers around the world. Gina Fontana’s book Moon Milk takes it to next level wellness by not only featuring the most effective, scientifically proven ingredients for insomnia, but also focusing on plant-based, dairy-free milk alternatives so anyone with food intolerances can enjoy the many benefits of this potent drink. The 50+ recipes come in all colors of the rainbow.

“Moon Milk” is an ancient Ayurvedic remedy, but people are giving this ancient moon milk a hip new twist by adding colorful superfoods and fragrant spices. So not only are we helping insomnia, but we’re amping it up with natural spices to help boost our immune system.

Want to try it out yourself? Here’s a moon milk recipe for your bedtime pleasure.

Pink Pitaya Moon Milk

by Gina Fontana

PREP TIME 10 minutes

COOK TIME 5 minutes

TOTAL TIME 15 minutes

Ingredients

• 2 cups almond milk, (to make your own, see recipe below)

• 1 tsp coconut oil

• 2 tsp maple syrup (sugar-free use monk fruit sweetener)

• 1/2 tsp cinnamon

• 1 tsp pitaya powder/dragon fruit powder

• pinch nutmeg

• pinch cardamom

• rose petals, (optional for serving)

Homemade Almond Milk

• 2 cups raw almonds

• 6 cups water (preferably filtered/purified)

• 6 dates

• 1 tsp vanilla extract

• 1/2 tsp salt

• 8 cups filtered/purified water

Instructions

1. If you’re making your own almond milk, soak your almonds overnight in 6 cups of water (I soak mine in the fridge). If not, you can use store bought almond milk and get right to it, but I would recommend trying to make your own. Proceed to directions below.

2. In a small saucepan, heat 2 cups of almond milk on medium-high heat until it starts to turn frothy. Whisk in your other ingredients until dissolved. Garnish with dried rose petals if desired and serve.

Homemade Almond Milk

1. Soak 2 cups of almonds in 6 cups of purified/filtered water overnight (I keep mine in the fridge)

2. Drain and rinse your almonds, then place them in a blender with dates, vanilla, salt, and 8 cups of water. Blend on high until the mixture is finely blended (about a minute)

3. Position your nut milk bag over a large bowl or pitcher and pour the nut milk puree into the bag

4. Twist and knead the bag gently, allowing for the filtered milk to collect until the pulp is dry

5. Refrigerate and serve chilled, or use in this moon milk recipe.

Notes

**NOTE: If making your own almond milk, you will need to purchase a nut milk bag. I bought mine from Ellie’s Best (www.elliesbest.com). USE CODE littlevittles for 10% of your order.

You’ll find 55 Moon Milk recipes in this book, all with beautiful accompanying photography by Gina. Moon Milk is sold at places like @anthropologie @barnesandnoble @walmart @target @amazon — you can also purchase it right from Gina’s blog Healthy Little Vittles. Check out more of Gina’s recipes on Instagram: @healthylittlevittles