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Without question I’m a coffee gal in the morning, but throughout the day I’m becoming more and more of a tea drinker. There are so many incredible brews full of all sorts of health benefits that I’m so drawn to these days as I learn more and more about herbalism.

This moon milk tea by Jessica Stevens is one of those teas. It’s featured in Herbal Academy‘s 10 Winter Tea Recipes ebook. It’s great to drink before bed. To make it you’ll need:

In a medium-sized saucepan, combine the lavender, turmeric, cinnamon sticks, and vanilla bean (if using vanilla extract, do not add yet) with 6 cups of water and bring to a boil. Reduce heat to medium-low and hold at a low simmer for 20 minutes, covered.

Add the tulsi and simmer for another 5 minutes, covered. Remove from heat and stir in the vanilla extract, if using. Cool slightly before straining into a large glass jar. After the tea has reached room temperature, cap the jar and store in the refrigerator.

To make a cup of Moon Milk Tea, combine equal parts tea concentrate with milk of your choice along with a spoonful of honey or maple syrup to taste. Warm gently over low heat and serve hot.

Don't have herbs? Shop from Mountain Rose Herbs. Want to learn more about herbalism? Come join me over at the Herbal Academy!

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Love & Wellness,
Elisa

Herbal Courses from beginner to advanced
golden lavender moon milk
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golden lavender moon milk

Unwind with this soothing moon milk blend made with calming lavender, anti-inflammatory turmeric, sacred tulsi, and a hint of warming cinnamon. Perfect for slow evenings, this nourishing drink supports relaxation and balance—one cozy sip at a time. Plant-powered comfort in a mug.

Ingredients

  • 1 teaspoon dried lavender

  • ½ teaspoon dried turmeric

  • 2 cinnamon sticks

  • 1 vanilla bean (or 1½ teaspoons vanilla extract, added later)

  • 3 tablespoons dried tulsi, aka holy basil

  • Milk and sweetener of your choice (optional)

Directions

  • In a medium-sized saucepan, combine the lavender, turmeric, cinnamon sticks, and vanilla bean (if using vanilla extract, do not add yet) with 6 cups of water and bring to a boil. Reduce heat to medium-low and hold at a low simmer for 20 minutes, covered.
  • Add the tulsi and simmer for another 5 minutes, covered. Remove from heat and stir in the vanilla extract, if using. Cool slightly before straining into a large glass jar. After the tea has reached room temperature, cap the jar and store in the refrigerator.
  • To make a cup of Moon Milk Tea, combine equal parts tea concentrate with milk of your choice along with a spoonful of honey or maple syrup to taste. Warm gently over low heat and serve hot.