This post is sponsored by Almond Breeze. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make Broma possible!
Occasionally when I was little and wanted to wind down for the night, my mom would make me warm milk and honey.
It was so simple, but so perfect; the lightly warmed milk coating my throat while floral honey emanated from my little mug. Then I’d drift off into a peaceful sleep and wake up happy as a baby clam the next morning. End scene.
Fast forward to a few months ago. I began to see all these recipes for “moon milk” popping up around the blogosphere. Mooooon miiiilk? I thought? What could this heavenly concoction be?
Turns out, it’s just like my (and so many others’) mom’s warm milk and honey. Only with additional tinctures that soothe your stomach and calm you into slumber.
Because I love to go casual yet glam with my food, I decided to top this Pink Moon Milk with dried rose petals and edible gold. Because…. I mean why the heck not?
I used Almond Breeze almondmilk Vanilla as a base to this Pink Moon Milk. It gives it this lovely vanilla flavor, and is super easy on the stomach. It has a slight sweetness to it, so in the recipe I advise additional agave to taste. You might need a little more sweetness, but you might not. Up to you 🙂
Love and brownies!
- 2 cups Almond Breeze almondmilk Vanilla
- 2 teaspoons beetroot powder
- 1/2 teaspoon turmeric
- 1 teaspoon coconut oil
- tiny pinch cinnamon
- 1–2 teaspoons agave (to taste)
In a small saucepan over low heat, combine all ingredients. Whisk slowly, until almondmilk reaches a temperature of 140°F (just below scalding).
Pour into your favorite mug, top with dried rose petals and edible gold, then curl up in your PJs and sip your moon milk as you wind down from your day 🙂