1servingwhipped cream or coconut cream (for topping)
1servingedible flowers for garnish (optional)
Instructions
In a small saucepan, heat the almond milk over medium heat until warm (do not boil).
Add the dried butterfly pea flowers to the warm milk, stirring gently with a spoon. Let the flowers steep for about 5-7 minutes to infuse the milk with their vibrant blue color.
Once the milk has turned a beautiful blue hue, strain the milk using a fine sieve or cheesecloth to remove the petals.
Return the infused milk to the saucepan and stir in the honey or maple syrup, vanilla extract, and optional spices (cinnamon and nutmeg) until well combined.
Heat the mixture gently for another 2-3 minutes, ensuring it’s warm but not boiling.
Pour the moon milk into a cozy mug. Top with whipped cream or coconut cream, and if desired, sprinkle a little extra cinnamon on top.
For an elegant touch, garnish with edible flowers for a beautiful presentation.
Notes
Adjust sweetness to taste and feel free to add your favorite spices.