serving size: 2
  • 660ml Whole Milk
  • 1 Capsule or Tablet Ashwagandha
  • 1/8 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • ½ tsp Turmeric
  • 2 tbsp Honey
  • Pinch of Himalayan Pink Salt





  1. Warm whole milk in pan under low heat
  2. Remove ashwagandha powder from the capsule or crush one tablet, 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 turmeric