Rose+ Cherry Coconut Moon Milk Recipe

Recipe developed by Jordan Taylor, Salt and Light Kitchen



  • 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 your favorite sweetener
  • A drop of vanilla (optional)
  • 1/2 teaspoon of ashwagandha powder
  • 4-5 cup rose buds
  • Rose Petals for garnish
  • Unsweetened shredded or flaked coconut for garnish


  1. Heat the milk and cherry juice together over a low heat. Once it's hot, whisk in sweetener of your choice, along with the rose buds and ashwagandha.
  2. Let the rose buds infuse for 5-10 minutes. Be sure to occasionally mix. Then strain it and pour into a mug. If you want to make it frothier, you can pour it into a blender + blend. Garnish with some rose petals and shredded coconut.
  3. Enjoy!

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