Cacao Moon Milk
It’s November, my dears! Here in Central Vermont, we saw the first bit of snow in the air. Of course it didn’t stick, the ground is too warm, but it was exciting nonetheless! Are you welcoming this new month with open arms or are you feeling the pinch of the year flying by? It’s a mixed bag for me usually. I’m always sad to see October go because I love it so much, but there’s also so much beauty and so much to look forward to in November as well. We finally had a hard frost the other night. I have to confess, I was so excited about it that as soon as I woke up, I grabbed a coat and my Wellies and headed outside to admire the frost crystals in the garden and the yard. It was such a beautiful morning, and it was so quiet! I hope you’re allowing yourself to have moments like that before you’re being called elsewhere.
I talk about this often, about feeling guilty for needing to rest or feeling that I’m not doing enough. I hope you’re not tired of me mentioning it. I honestly think our society has trained us to push, push, push and to keep going no matter what. I don’t think it’s ok. I don’t think it’s healthy. I don’t think it’s how we’re meant to live. So I will continue to encourage you (and myself as well) to change the pace. We don’t have to live like that. Sometimes some seasons are easier than others, yes, but in general I think we all can live more slowly and more intentionally. It feels to me like it’s a radical act to pay attention to the world around us. To not just observe but to participate in the seasons, to participate and remember that we are one with nature, not just stepping into it from time to time. I believe as we do that, we connect with nature on a deeper level and we also connect with ourselves and those around us. We are able to have more compassion, which compels us to use our voices and to act.
In the spirit of slowing down and connecting, today’s recipe is one that calls us to cozy up with our favorite mugs and unwind. It is calming and soothing in nature and it has some lovely adaptogens to help our frazzled nervous systems. It’s a drink best for the evening time. So as the days grow shorter and chillier, I encourage you to take a step back. Take a cue from nature and allow yourself to rest. The combination of cacao, ashwagandha, maca, and cinnamon is decadent and dreamy. I hope you’ll love this twist on a moon milk.
Ingredients:
2 Tbsp cacao powder
¼ tsp ashwagandha powder
¼ tsp maca powder
1/8 tsp cinnamon
1 Tbsp maple syrup (or honey)
Pinch sea salt
¼ tsp coconut oil
8-12 oz milk of your choice. I usually use oat milk, but almond milk, dairy, or whatever you love will work well.
Instructions:
In a saucepan, bring the milk and coconut oil to a simmer. Just before boiling, turn the heat down to med/low and whisk in all of the other ingredients. Whisk until everything is incorporated and there are no lumps. Pour into your favorite mug. Cozy up and enjoy slowly.
Of course we can always make regular cocoa from a packet. Sometimes that hits the spot. But I really love the act of putting together something decadent like this. I love thinking about the ingredients and how nourishing they are, I love the act of making something special for myself and for my loved ones. Taking the time to do that is important. We are worthy of that. As we begin the month, I hope you’ll remember that. Thank you so much for being here. As always, I’m sending you much love and peace.
*This is for educational purposes only and has not been evaluated by the FDA. This is not intended to diagnose, treat, prescribe, or cure.