The rise of golden milk and moon milk
First there was ‘golden milk’, and now images of dreamy-looking ‘moon milk’ seem to be dominating our social feeds. So what has sparked the latest interest in herb and spice-filled milk drinks, and are they worth the hype?
Where did the trend begin?
In India, the concept of blending warm milk and herbs and spices is not new. In the case of ‘moon milk’, blending cardamom, cinnamon and Ayurvedic herb ashwagandha (known for its anxiety-easing properties), dates back hundreds of years.
It is no coincidence that as our interest in Ayurveda (India’s ancient health system) increases, so does our awareness of warming cups of milk, herbs and spices to benefit wellbeing.
What makes them so special?
Adaptogens essentially help the body adapt to current emotional and physical stressors. For example, they can help bring calm in times of heightened strain, bring peace to a racing mind in the middle of the night, and provide clarity and give energy when we are tired.
Ashwagandha is one of the most common adaptogens found in these popular drinks and is one of the most widely used herbs in Ayurvedic medicine. It’s known as a ‘tonic’ herb and is said to have an overall rejuvenating effect – helping to protect and support the nervous system and immune system as well as improving energy.
How do I make ‘golden milk’ and ‘moon milk’?
Gently warm your preferred milk in a pan and add almond, cardamom pod, saffron, turmeric root, nutmeg and ashwagandha root (optional).
Add cardamom, cinnamon, nutmeg and ashwagandha to your favourite warm milk