A sweet and delicately floral Violet Moon Milk recipe, packed with flavor and delightful health benefits. Naturally vegan, plant-based and gluten-free.
If you’re a returning visitor, you’ve likely caught onto my love for moon milk by now. Few things are more satisfying than a warm, cozy beverage, am I right? Throw in some healthful properties and flavors that have you reaching for seconds, and you’re in for one comforting treat of a beverage.
- Silky smooth, creamy, sweet, cozy and comforting.
- Packed with delicious flavors.
- Packed with soothing, nutrient-dense ingredients.
- Incredibly easy to make.
- Naturally vegan, dairy-free, plant-based, gluten-free, nut-free, soy-free and refined sugar-free.
❀ Edible Violet
Sweet Violet (Violet Odorata) is a species of flowering plant in the Viola family. The leaves and flowers (whether fresh or dried) are entirely edible, packed with Vitamin C and have a lovely sweet scent and flavor. As a medicine, Sweet Violet has cooling and moistening properties, is a great blood cleanser and packed with anti-inflammatory benefits, making it a fabulous choice for a moon milk.
💭 FAQ + Top Tips
Where do I find violets?
For information on identifying and foraging for fresh wild violets, I recommend this article from Grow Forage Cook Ferment.
Can I use fresh violets instead or dried violets?
Yes! Use 3 tablespoons of fresh flowers when swapping out the dried.
Can I omit the ashwagandha powder?
Yes. You can omit the ashwagandha with no change in flavor to the recipe. However, the ashwagandha really contributes the calming properties that go hand-in-hand with moon milk.
Can I omit the sweetener or use something else?
Sure! You can omit the maple syrup, use a sugar-free substitute, or replace with any liquid or granulated sweetener of your choosing.
Can I use regular dairy milk?
Yes. If you are not on a vegan or dairy-free diet, regular dairy milk (or even cream!) work beautifully as well.
☕ More Delicious Moon Milk Recipes
Sweet Violet Moon Milk
- In a saucepan over high heat, add the milk and bring to boil. Turn off the heat and stir in the violet flowers. Cover, then let steep for 15 minutes.
- Once finished steeping, whisk in the maple syrup, ashwagandha root powder and vanilla. Strain the milk into a mug and serve right away. Optionally garnish with more dried violets. Enjoy!