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Blue Moon Milk Recipe

Blue Moon Milk

This creamy, lightly spiced moon milk recipe is perfect for sipping just before bed; warm milk (dairy or non-dairy works here) steeped with blue butterfly pea flowers, lightly sweetened, and spiced with nutmeg and cinnamon.
Yield: 1 (8oz) serving
Total Time: 10 minutes

Ingredients

  • 1 cup milk of your choice, I like whole milk, cashew milk, and almond milk
  • 1 tablespoon maple syrup, or to taste
  • 1 teaspoon butterfly pea powder*
  • ¼ teaspoon ground cinnamon
  • pinch freshly ground nutmeg

Instructions

  • In a small saucepan set over medium-low heat, whisk together milk with maple syrup, butterfly pea powder, and spices until powder is dissolved and milk is warm but not yet simmering.
  • Whir briefly using a handheld milk frother for a latte-like finish, or whisk vigorously to create a fine froth.
  • Pour into warm mug and enjoy. Optionally top with a sprinkle of ground up butterfly pea flowers and freeze-dried blueberries.

Notes

  • If using whole butterfly pea flowers (instead of instant powder), steep the flowers with the warmed milk for 10 minutes, then strain before adding the sweetener and spices.