Ashwagandha is an adaptogenic herb. As an adaptogen, it may be used to support healthy cortisol levels no matter if they are low or high. It supports the adrenals (especially good for those with stress-induced insomnia) in addition to helping with memory, boosting immunity and joint health.
It has a bitter-sweet flavor and is traditionally taken with warm milk and honey in India. You can use 1-2 teaspoons daily. You can use the powder from ashwagandha capsules or grind your own. It is NOT indicated for use in pregnancy, high iron states, hyperthyroidism or in children under age 12.
Serving Size: 3-4
The Ashwagandha Milk can be stored in the refrigerator and will last between 3-5 days when kept cold.
The recipes are taken from the following websites. If you want to learn more, click on the links.
- Infuse the chamomile, skullcap, lemon balm and rose petals into a quart of hot milk and allow to steep for 15-20 minutes. Strain and cool.
- Blend the 1/2 cup milk with the ashwagandha, honey and spice ingredients and add to above strained infusion.
- Warm the combined milk to the desired temperature in a glass or ceramic pot on low flame.
- Serve in your favorite mug and enjoy about 3 hours before bed.
2 tablespoons Chamomile Flowers
2 tablespoons Skullcap
2 teaspoons Lemon Balm
1 teaspoon Rose Petals
1 quart milk + an additional 1/2 cup milk
1 tablespoon Ashwagandha powder
1/8 teaspoon Cardamom powder
1/8 teaspoon Cinnamon powder
1/8 teaspoon Ginger powder
1-2 teaspoons raw Honey