Another delightful way to incorporate adaptogens is by combining an herb like ashwagandha with warming, aromatic spices. This not only makes the taste more tolerable, but it’s also thought to synergize ashwagandha’s effects. In Ayurveda, ashwagandha is often taken with milk. It’s always nice to have a recipe that is aligned with traditional use.
Golden milk is a delightful treat for the senses, and adding an adaptogen to the mix supports whole body balance. Here’s our heavenly recipe! Read the full blog here.
Adaptogenic Golden Milk
2 cups of non-dairy milk
1 tsp Ashwagandha powder
1 tsp turmeric powder
¼ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground cardamom
1 pinch of black pepper
*add 1 Tbsp of honey, a splash of vanilla, and a dab of coconut oil for added richness
Directions: Combine all ingredients in a small saucepan Bring to a simmer Let the mixture simmer lightly for 10 minutes Pour into your favorite mug and enjoy 1-3 cups per day