clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry moon milk recipe with adaptogens

Blueberry Ashwagandha Moon Milk Recipe

  • Author: Laura Villanueva
  • Total Time: 5 minutes
  • Yield: 1 Serving 1x
  • Diet: Vegan


This relaxing blueberry ashwagandha moon milk recipe is the perfect calming stress-relieving drink, especially for sleep.


Units Scale
  • 1 cup milk of choice (I recommend almond or coconut milk)
  • 2 tablespoons fresh or frozen blueberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamon
  • 1 tablespoon maple syrup
  • 1 teaspoon ashwagandha powder
  • 1/2 tablespoon blue butterfly pea flower powder
  • 1/2 teaspoon coconut oil


  1. Heat the milk over low heat in a small pot. Remove from heat and blend the rest of the ingredients in a blender.
  2. Optional: Top with dried butterfly pea powder, dried lavender, or dried rose petals to garnish.


Tips: You can also serve this iced. Simply pour over ice and enjoy. If you don’t have ashwagandha powder, you can buy some here on Amazon, or simply omit it. You won’t get the same calming effect that ashwagandha offers, but it still tastes great. If you prefer a sugar-free version, simply replace the maple syrup with your favorite sugar-free sweetener.

You can strain the mixture, if you prefer a silky smooth texture, or if your blender is not a high-powered one, to blend up the blueberries to a smooth texture.

  • Prep Time: 1 minute
  • Cook Time: 5 minutes
  • Category: Drinks
  • Method: Blender & Stovetop
  • Cuisine: Ayuvedic


  • Serving Size: 1 serving

Keywords: moon milk, moon milk recipe, ayuvedic recipes, adaptogenic recipes, adaptogens

%d bloggers like this: