serving size: 2
Ingredients
  • 660ml Almond Milk
  • 1 tbsp Butter
  • 1 capsule Ashwagandha
  • 1/8 tsp Vanilla Extract
  • 1 tsp Cacao Powder
  • ½ stick Cinnamon
  • 1/8 tsp Nutmeg
  • Pinch of Finely Ground Black Pepper
  • Pinch of Himalayan Pink Salt
  • 2 tbsp Honey
Procedure

1. Warm whole milk in pan under low heat.
2. Remove ashwagandha powder from the capsule, mix with other spices and add to
whole milk.
3. Add a pinch of himalayan pink salt and mix well until spices are fully dissolved.
4. Place in mug and add honey.
5. Garnish with nutmeg