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Calming Lavender Hibiscus Cherry Moon Milk
In a large mug, pot, or tea kettle, heat up 1 1/2 cups of water. I usually just place a large mug into the microwave. Place the hibiscus flowers and lavender flowers into a tea steeper then into the hot water to steep for about 8 minutes. If you're not using a tea steeper, just put the flowers directly into the water and then drain them out after steeping using a mesh sieve over a bowl to collect . . .
Prep Time: 00:20
Cook Time: 00:00
Pumpkin Seed Milk
1 cup raw hulled pumpkin seeds or pepitas, soaked overnight, then drained and rinsed
4 cups fresh water
1 tablespoon dried hibiscus flowers
1 1/2 cups water
1/4 cup tart cherry juice
1 tbsp lavender syrup, recipe linked in blog post, or maple syrup
1 1/2 cups homemade pumpkin seed milk, or creamy plant milk of choice
1To make the pumpkin seed milk, in a high-speed blender, blend the pumpkin seeds and fresh water on high for 2-3 minutes. Strain the milk through a nut milk bag, cheese cloth or fine mesh sieve. I like to use a funnel to pour it into a liter sized milk jar to store in the fridge.
2In a large mug, pot, or tea kettle, heat up 1 1/2 cups of water. I usually just place a large mug into the microwave for 90 seconds. Place the hibiscus flowers into a tea steeper then immerse into the hot water to steep for about 15 minutes. If you're not using a tea steeper, just put the flowers directly into the water and then drain them out using a mesh sieve over a bowl to collect the tea.
3Pour the warm hibiscus tea into the blender, along with the tart cherry juice, lavender or maple syrup, and homemade pumpkin milk. The pumpkin milk will curdle upon contact with the acidic ingredients but this is okay. Blend all ingredients together until the mixture becomes creamy and a nice frothy layer develops on top. It will separate into a darker pink bottom layer and a very fluffy thick light pink foamy layer on top.
4Pour into two large mugs and enjoy. Separation between the tea and the frothy milk layer will occur, so use a spoon to stir occasionally while you enjoy the drink.
Feel free to use any plant based milk you like in place of homemade pumpkin seed milk. Optional adaptogens to add for added health benefits: ashwagandha, maca, ginger, turmeric, amla, or reishi. Recipe adapted from this recipe: http://golubkakitchen.com/hibiscus-ginger-latte/ by Golubka Kitchen.
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