If there were ever a magic potion for sleep, these infused milks would absolutely be it. Radhi designed each of these recipes to channel the calming energy of the moon, soothe your senses and quiet your nervous system, and to introduce you to the incredible world of adaptogens.
Unwind (Cherry & Rose)
- 240ml plain unsweetened almond or oat milk
- 60ml sour cherry juice
- 1 tablespoon crushed dried rose petals or rose powder
- ½ tablespoon ground cardamom or coconut sugar
In a small saucepan, bring the milk to a simmer over medium-low heat. Whisk in the cherry juice, rose and cardamom. Reduce the heat to low and cook until warmed through and the fragrance of cardamom has bloomed, 1–2 minutes. Remove the pan from the heat and leave the milk to cool slightly. Sweeten to taste with coconut sugar and serve.
Calm (Chamomile & Star Anise)
- 240ml plain unsweetened vegan milk
- 1 tablespoon dried chamomile flowers or 1 chamomile teabag
- 2 whole star anise
- 1 teaspoon date syrup or sweetener of choice
- 1 teaspoon saffron threads (optional)
In a small saucepan, combine the milk, chamomile, star anise, date syrup and saffron (if using) and bring to the boil over medium-high heat. Immediately reduce to a simmer, then right away increase the heat back to medium-high and bring to the boil once more. (The idea is to let the mixture brew properly without the milk overflowing.) Again, reduce to a simmer before the milk comes over the edge of the pan. Then return to the boil again, reduce to a simmer and cook for 3–5 minutes, until your kitchen smells delightful. Remove the chamomile tea bag (if using) or strain out the chamomile flowers and the star anise and serve.
Rest (Lavendar & Blue Matcha)
- 240ml plain unsweetened vegan milk
- 1 teaspoon dried lavender buds or 1 lavender tea bag
- 1 teaspoon honey or date syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon blue matcha
In a small saucepan, combine the milk, lavender, honey, vanilla and blue matcha powder and bring to the boil over medium-high heat. Immediately reduce to a simmer, then right away increase the heat back to medium-high and bring to the boil once more. (The idea is to let the mixture brew properly without the milk overflowing.)
Again, reduce to a simmer before the milk comes over the edge of the pan. Then return to the boil again, reduce to a simmer and cook for 3–5 minutes, until your kitchen smells beautiful. Reduce the heat to medium-low and simmer for 3–5 minutes. Remove the lavender tea bag or strain out the loose lavender (if using) before serving.
Sleep (Nutmeg & Ashwagandha)
- 240ml plain unsweetened almond milk
- ½ teaspoon ground turmeric
- ¼ teaspoon saffron threads
- ½ teaspoon ground cinnamon
- ½ teaspoon ashwagandha root powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- â…› teaspoon freshly ground black pepper
- 1 teaspoon organic cold-pressed coconut oil or coconut sugar
In a small saucepan, bring the milk to a simmer over medium-low heat. Add the turmeric, saffron, cinnamon, ashwagandha, nutmeg, cardamom and pepper, whisking vigorously to break up any clumps.
Add the coconut oil, reduce the heat to low and cook until the coconut oil is melted and warmed through, and the spices’ aromas fill your kitchen, (about 1–2 minutes). Remove the pan from the heat and leave the milk to cool slightly. Sweeten to taste with coconut sugar and serve.
This is an edited extract from JoyFull by Radhi Devlukia-Shetty. Photography Alanna Hale. HarperCollins, $50.