An easy ashwagandha drink recipe: whisk 1/4 teaspoon of ashwagandha root powder into a cup of simmering plant milk with cinnamon, turmeric, cardamom and a pinch of black pepper, then finish with coconut oil and honey. It’s a warm, earthy moon milk for fall evenings, and it takes about 15 minutes.
Why You Will Love This
This ashwagandha drink is earthy and steadying. The root mellows into something almost sweet next to cinnamon and honey , while cardamom and ginger add gentle warmth. It’s caffeine-free, so it works as a wind-down mug when the days get short and the evenings turn cool.
The Story Behind It
Ashwagandha has been part of Ayurvedic cooking for thousands of years, used as a rasayana (rejuvenative tonic) during stretches of strain. Fall gets busy as the year speeds up, and this warm drink is how I slow the evening down. I make it most afternoons and evenings, once the day starts to fray.
What You Will Need
- 1 cup plant-based milk, such as cashew or almond
- 1/2 teaspoon ground cinnamon
- 1/8 to 1/4 teaspoon ground turmeric
- 1/4 teaspoon ashwagandha root powder
- Pinch each of ground cardamom, ginger and nutmeg
- Pinch of freshly ground black pepper
- 1 teaspoon virgin coconut oil
- 1 teaspoon honey
How to Make It
- Warm the milk in a small saucepan over low-medium heat until it simmers.
- Add the cinnamon, turmeric, ashwagandha, cardamom, ginger, nutmeg and pepper. Whisk until evenly mixed and no clumps remain.
- Stir in the coconut oil, lower the heat and keep whisking for 5 to 10 minutes. The longer you whisk, the stronger it tastes.
- Take the pan off the heat and let it cool slightly. Stir in the honey off the heat so it does not cook.
- Pour into a mug and drink warm.
Herbalist Notes
Herbalists call ashwagandha an adaptogen, a herb the tradition treats as something that helps you meet stress rather than something that switches you off. A quarter teaspoon in a mug tastes earthy and faintly bitter, a little like a root cellar, and the cinnamon and honey round that off into something you’ll finish.
Black pepper is the classic companion to root powders in Ayurvedic preparations, which is why the pinch is here. It also earns its place on taste, adding a faint heat that keeps warm milk from going flat.
Make It Your Own
For a stronger cup, keep whisking over low heat for the full 10 minutes. For a richer one, use full-fat oat or coconut milk. Add a little more turmeric for a turmeric-milk style drink, like our anti-inflammatory morning drink . For a cold version, chill the finished milk and pour it over ice.
Common Questions
How long does ashwagandha take to work?
Longer than one mug. Ashwagandha has no first-sip effect. In Ayurvedic practice it belongs to a routine, something you drink steadily alongside good sleep and food. Some people say they feel steadier fairly quickly, and some feel nothing at all. Make it a regular evening cup for a while and notice how your evenings go.
What is the best time to have an ashwagandha drink?
Afternoon or evening works well. A warm mug at 3 or 4 pm is a gentler habit than a third coffee, and one after dinner is a calm end to the day. Many people skip it first thing on an empty stomach because it can sit heavy.
Can you mix ashwagandha with coffee?
You can, but they pull in opposite directions. Coffee is a stimulant, and ashwagandha is what people reach for to come down a notch. Coffee in the morning and this moon milk later is an easier pairing.
Does ashwagandha make you sleepy?
It can, especially in the evening. People who feel wired tend to call it settling. If it makes you too sleepy during the day, move it to the evening or use less powder.
How much ashwagandha powder should I use?
This recipe uses 1/4 teaspoon of ashwagandha root powder for one cup of milk. That is a kitchen amount for taste. If you are working from a supplement, follow the label on the jar you bought; capsule extracts and plain ground root are not the same material.
