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Recipe developed by Jordan Taylor, Salt and Light Kitchen   INGREDIENTS: 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 DIRECTIONS: 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. Let the rose buds infuse for 5-10 minutes....

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